Recent content by ramkilr
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Internal temperature question
Thanks guys - I guess it's hard for me to rationalize cooking beef to 200 degrees. but as you say - it needs to get tender. I'm new at this smoking stuff and still learning! -
Internal temperature question
Seems like everybody here goes by the internal temperature to know when a brisket is done - but I'm confused about the numbers. The common wisdom is to take it up to 165 degrees, then foil it and take it up to 195 degrees. But every meat thermometer I've sen says that 165 is when the meat is... -
Saw a nice looking grill
So we were at Lowes yesterday looking for a new range for the kitchen and I had to wander through the grill/smoker area - saw this unit on display...- ramkilr
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- Forum: Charcoal Smokers
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Marinade or inject?
Okay - dinner is finished! Let's see: into the heat at 10:45 am - it hit 157 degrees at 4:30 pm so I took them off for foiling: Then I put them back in for about 1/2 hour; then out ant into a nice blanket for their nap. They stayed wrapped in the blanket for an hour, then it was time to... -
point carved
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flat carved
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ready for foil
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Marinade or inject?
Thanks for the responses everyone - I got the smoker up to temperature and put the meat in at 10:45 this morning: - it's now 2:00pm and the meat is at 145 degrees so it seems to be moving along. I'm using a Taylor Wireless Thermometer with Remote Pager (it says Wireless but there's a wire... -
Marinade or inject?
So, we went to Smart&Final today and picked up 2 hunks of brisket - a 3-lb flat and a 3-lb point that I'm going to be heating up tomorrow. But I've got a couple of questions: Since these are two pieces of meat should I use the total weight to figure out an approximate time for smoking, or since...
