Recent content by mskerry

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  1. mskerry

    Basic Brisket Smoke

    That chew / stringy texture you got was because you needed to let it go through plateau stage.  The first brisket I did, I freaked out because the thermometer started going down after about 4 hours!  I thought I did something wrong.  This forum tought me that you have to be very patient and wait...
  2. mskerry

    I have an acronym that I think may need to be added to your list of acronyms (article). What...

    I have an acronym that I think may need to be added to your list of acronyms (article). What does SQWIB mean? Here is the reference sentence: Basic Pulled Pork according to SQWIB
    • mskerry
    • Profile post
  3. mskerry

    ADVICE: Need a new grill - Weber vs. Char-Griller

    What is a UDS?
  4. mskerry

    Basic Brisket Smoke

    Woo-whoo!! Thanks for that advice! I reset my patience meter and put my faith in God and my smoker! After a few hours the temp started climbing again, and the smaller of the cuts hit 183 at 3:30 in the morning! After an hour rest I cut into it it was fabulous! So tender and flavorful. I'm...
  5. mskerry

    Basic Brisket Smoke

    HELP!!! - I started smoking my brisket at 1:30 this afternoon. It steadily climbed up to 160 degrees internal temp by 6:00, but has since dropped back down to 149 in the past hour. I dd open the smoker up to mop it, will it gain internal temp again soon?
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