Recent content by sirvesa

Maybe I jumped the gun and got lucky. This one just went into the smoker but next time I will wait 2 weeks. Thank you two for your input and in return, I will show you how to make a redneck pepper grinder.

The flat was pretty small. Only 5 lbs and at the thickest part still just under 2"

Yeah I meant fry.

I have never really worried about it with ground meat for sausages but this is my first time trying an in tact brisket. Used the bacon cure calculator and it has been curing for 7 days. I get tested the crap out of it and the meat was still pink. That has got to be a good sign.

Looks great. Just curious, is the French onion soup for flavor or would the flat have dried out without it?

Just finished a late Friday night dinner using your method/recipe. It came out perfect and the wife never has to know that I copied you...128520

I meant to say 160. I've read in some other threads about people using juice around that temp but to be honest it was a shot in the dark. I'll try keeping it at 225 next time. Thanks for the input. I'm in Orcutt Ca. Pretty sure brisket is not on the menu at any of our steakhouses.

Thanks guys. It sounds like Jon nailed it, I need to get a better feel for the toothpick test. I'll go for round 2 in a couple weeks and hope for better results.

So I have never even tried brisket. it's not very popular here, but everyone I have talked to about it either loved it or hated it. I'm assuming that has a lot to do with how it was cooked. So after consulting the oracle, (this site) it was finally time to see what was missing in my life. Got...

Looks great man. So if I call about a fire right now there is a chance you might bring some with you...

Thanks guys. This is the go to site before smoking anything.

Hey everyone, electrician from central coast CA and am almost complete with my kelvinator fridge build. It's still a little hard on the eyes but it works and I have the summer sausage to prove it. This is it before the trip home. Gutted the thing and sealed the holes in the inner shell with...