Recent content by SmokeyBarks

Hi, first time smoking a bone-in Picnic. 9 lbs. and rubbed with home made rub. What temperature do I use and for how long? Thanks!

Thanks AL!!

Hi, I plan to smoke a 7.25 pound pork picnic tomorrow in my Masterbuilt electric smoker. I tried to remove the leather skin, but decided to just score it an rub it overnight. My question is how long do I smoke it and at what temperature? Thinking about 14 hours at 220. Any ideas on this and...

PURE KENTUCKY, if you can find it. 107 proof. Taste is cellared.

I think the lack of smoke ring is related to how much soaked wood chips you use. Do you use chips or pellets?

2 hours in the cooler, that adds time till the dinner bell and then some!

Okay, if it was in a stall, I don't know, we were getting hungry and had to eat, just me and my wife. I would like to do it perfectly, but how long do I smoke it (wrap included), coolered, etc.?

Turned out better than my first one, but it could've been more tender. IT was 185 at 6 hours, then I wrapped it and coolered it.

So 3 lb. Brisket won't have a point?

This time, I'm smoking a 3 pound brisket for 8 hours. At the 5 hour mark, meat internal temp was 165 degrees. I read I should wrap it in unlined butcher paper after it gets to 205 degrees. How much longer do I smoke it then?

Thanks! That is good to know. I'd rather sip a burbon or two more and some beers before I pull the brisket!

I probed it at 160 degrees and wrapped it in non coated but her paper for an hour. I cut into it and it looked done, but no softness! Have you encountered this before?

I removed it at 160 degrees! Is that too low??

Butcher, not but her! Lol!