Recent content by NOLA NOOB

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    1st Brisket.... this should be interesting

    I did have to trim the end (like suggested) in order for it to fit.
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    1st Brisket.... this should be interesting

    Well guys... one word... DAMN!! I’m a 110% sure it was beginners luck and bc a lot of tips from you guys, but that bad boy came out awesome!! Juicy, good bark, good flavor. Came a part a little on my when I was taking it out of the smoker. Took the drippings, added one package of Lipton’s...
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    1st Brisket.... this should be interesting

    Sitting at 12 hour mark. Probe is going in like butter for 90% of it. Temps fluctuates between 195-198 in the parts that are butter soft. The butter soft parts are in the very low 200 range
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    1st Brisket.... this should be interesting

    More pics after it’s done. Note: prob should have paid more attendion to trimming the fat.... next time
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    1st Brisket.... this should be interesting

    Prob duplicated a pic. First time doing this
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    1st Brisket.... this should be interesting

    Middle
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    1st Brisket.... this should be interesting

    Where I cut kinda deep in the middle.
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    1st Brisket.... this should be interesting

    Another pic
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    1st Brisket.... this should be interesting

    Here are some of the beginning stages I kind of went nuts trying to cut that hard piece of fat that goes thru the middle.
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    1st Brisket.... this should be interesting

    1. Yeah ya'll convinced me not to marinate. I'm going to try that with a cheaper piece of meat on another smoke. 2. It sounds like a stall in inevitable, and I keep reading about how (like you suggested) people will wrap it. I am kind of concerned that it may stall in the middle of the night...
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    1st Brisket.... this should be interesting

    I will definitely look into that inject. I won’t be able to get my hands on it by this weekend. Thanks though After reading the replies, I’m going skip the marinade and go rub only.... just marinate myself with beer lol Thank you for the detailed reply! I will definetly use those pointers...
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    1st Brisket.... this should be interesting

    I was going to remove the point and go flat. Planning on putting the tip on The rack above
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    1st Brisket.... this should be interesting

    Well, I went into the grocery to buy a chuck roast, came out with a 10lb untrimmed brisket. I've read so many posts about cooking briskets in the last 3 hours, I think I've gone crossed eyed. Here are my rough game plan notes that I plan to use. PLEASE tell me if you all see something that...
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    Chili Powder

    Thanks for the replies and suggestions! I’ve found some brands to be extremely salty etc...hence the question. I’ll def try the ones you all suggested and maybe one day make my own. Thanks again
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    Chili Powder

    What brand of chili powder do most of you use? I’ve always used McCormicks Chili Powder.... didn’t know if there was a better brand to use for rubs.
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