Recent content by ohiogrown

Holy smokes no pun it's delicious. Cut up a few strips for burnt ends. Moist and tender. Very happy for first brisket with no crutch. Thanks for hekp. Will send pics when I slice.

Went 180 to 191 that quick. Will a foil dome on a pan wrapped in blanket and cooler make better bark than wrapping fully in foil?

185..... slow but steady climb. Been maintaining 250-270.

180 in thickest part if brisket. In no rush. Going to toothpick around 195? Or just check closer to 200?

I decided against foil. I'm up to 174 and slowly rising. Probed after 8 hours and was at 157-158 stayed for 45 min there and has been rising since. Guess I made it past stall. No foil but never got above 300 for more than 1 or 2 minutes when adding fuel before a catnap. Hoping it's juicy

Fell asleep at 430 when I added coals. Settled around 275. Slept through alarm woke up at 745 and smoker was down to 165. Got it right back up to 300 and let cool to 260 again. Been hovering 225-225 since then. Figure it'll just add time. Haven't checked IT yet. Been about 8 hours. 8.5lb...

Getting smoker up to temp now.

I will be firing up smoker around midnight. I want it ready to pull off grill and rest by 3ish pm. It's about 8.5lbs I think. I know it varies greatly but does that sound a good time to put it on smoker around 1230-1am? Figure it needs minimum 1 hour rest but 2-3 is better? Any tips are...

Thanks. Doing overnight brisket tonight. Will make a post for that. First brisket.....

A little tough but not dry. Pulled about 45 to hour earlier than I wanted but it was getting late

sure looks tasty, have another 5 hours roughtly till mine are done. figured just about the time cavs are up 20 points in late 1st quarter. they'll be done.  rained all morning here too, but i usually smoke on side covered porch anyway.

Decided I'd join up and post a little. Been smoking for about 5 years. I started with a homemade smoker I made by hollowing out an old gas grill. Now I have a cheap sideburner. Did a few mods inside but it gets the job done. Cooking a couple 6lb spare ribs I trimmed up today so they'll be...