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  1. S

    Smoked reverse sear filets

    Nice spot!
  2. S

    Smoked reverse sear filets

    Found some Angus filets on sale at Fred Meyer. Brushed with garlic olive oil, coated in a Montreal seasoning, and put on the smoker for 90 minutes at 175° until they were 115°. Pulled and went onto grill at 450°for 60 seconds ea side, then 30 ea side. Finished at 128 and rested for 10. Pretty...
  3. S

    Delicious Double Briskets from 4th of July!

    I held the temp at 225.. went thru (guessing) about 15lbs of pellets..
  4. S

    Delicious Double Briskets from 4th of July!

    Thanks Warren - they were some of the best I've done.
  5. S

    Delicious Double Briskets from 4th of July!

    I agree - Spanish Dalmation seems to be the winner. And yes, a few pounds made it for leftovers! Next post will be about the beef ribs I did on Sunday...
  6. S

    Delicious Double Briskets from 4th of July!

    So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss. I used the most coarse setting on my pepper grinder and did 1...
    • smokedlover
    • Thread
    • brisket hickory mak grill mesquite
    • Replies: 9
    • Forum: Beef
  7. S

    16.4 lb brisket - prep is done

    All good!
  8. S

    16.4 lb brisket - prep is done

    Was moving too fast thru the range and I want at least 10 hours on smoke. I've noticed this with single cuts on the MAK. I usu. do 225 but was a little concerned because this thing was so huge and I didn't want to get behind on it. Just over 7 hours and now at 176. Using 60% mesquite, 20%...
  9. S

    16.4 lb brisket - prep is done

    Just dropped smoker to 225.. this MAK 2 Star is so efficient, I'm already at 162 after 5 hours... smelling incredible.
  10. S

    16.4 lb brisket - prep is done

    4.5 hours in. Mid stall at 153.
  11. S

    16.4 lb brisket - prep is done

    90 minutes in... looking, well, delicious!
  12. S

    16.4 lb brisket - prep is done

    This morning before it went on.. 545am local @ 250... time for a beer soon!
  13. S

    16.4 lb brisket - prep is done

    Found this beauty today - 17.5 lbs at of the cryovac and trimmed to 16.4 lbs. Really nice grain - certified angus from local wholesaler - $3.31 per lb. Mixed up 1/2 cup coarse sea salt (prefer it to kosher), 1/2 cup coarse fresh ground pepper, and 2 tbls smoked spanish paprika. Rubbed the steer...
  14. S

    First time brisket cook time

    Don't wrap unless you need to speed the cook and don't want a firm bark. The stall is natural - 1.5 is a ballpark. Depends on the density of the muscle and variables only that steer knows. I like 203 for finish internal - dependent on airflow, you could be done in 8 or it might take 15.. Good...
  15. S

    Brining a Turducken...

    Thanks all for the help - new Quest for Perfect Turducken thread coming with photos and updates.. .we'll see!
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