Recent content by smocan
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LET'S TALK BRISKET!!
The smoker is fine just invest in one of these: http://www.maverickhousewares.com/digital-remote-bbq-thermometers#/et-733-wireless-food-thermometer-set/ -
LET'S TALK BRISKET!!
Benson those door thermometers can be off by 50+ degrees. I have a Stumps Baby XL and the door thermometer is useless. Invest in a probe thermometer like a Maverick or even an iGrill or the like. You probably ended up smoking closer to 280-295. That's how I do briskets. I've had them come out... -
LET'S TALK BRISKET!!
Here's mungo before getting wrapped and put in a cooler. It cooked fast (6hrs)but once I cut the flat I figured it out. I get local small farm grown beef and pork from my supplier and due to that the meat if very lean. I left an almost 1/2" fat cap and that kept it moist -
LET'S TALK BRISKET!!
Here's my biggest brisket yet: 17 3/4lb. I didn't trim it as the fat cap was pretty thin, about 3/8". I call him Mungo -
Basic Brisket Smoke
At 160 you still have a long way to go. It could take another 3hrs if you wrap it or much longer if you don't. There could be a stall in around 160-170. Also once you get it to finish temp 190-210 you should wrap it and throw it in a cooler for a couple hours. Depends on your dinner plans but...- smocan
- Post #263
- Forum: Beef Sticky
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Welcome!
Howdy y'all. Good folk here. Take advantage. Help out when you can. Keep smokin'! Stewart- smocan
- Post #20
- Forum: Canadian Group
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New restaurant...need ideas for apps.
Don't forget to smoke your vegetables! Asparagus, green beans and baked beans. These might be better sides.- smocan
- Post #5
- Forum: General Discussion
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Welcome!
Some practice chicken for an amature comp next month. Here's the start rubbed with my chicken rub and injected with butter and rub:- smocan
- Post #16
- Forum: Canadian Group
