Recent content by smokingaces

It's been on for 12 hours now and it's at 177! Smoker is stable between 225 and 245. I forgot to mention I'm smoking on a WSM 18.5. The packer barely fit!

I picked up a 13 pound brisket. She was a nice fatty one. I trimmed about 3 pounds of fat off and then seasoned with SPG. I put the meat on the smoker at 1045 last night. The meat stalled at 160 from 445 to 6 then started climbing. This pic Is after the stall I just put it back on the smoker! So...

The meat hit 170 at 0930. Foiled with beef broth and back in the smoker!

Thanks Al. Got out of bed at 730 and the meat has been stalled at 159 for 2.5 hours! I think it's going to be really tasty! My WSM has been running between 229-235. A little hotter than I planned for but it's fine because that temp has been going for 7 hours

It's been a little while since I've been on so I thought I'd jump on tonight. I just threw on my 10 pound brisket flat I bought from Kinder's Buthcer in the Bay Area. I'm smoking at 220-225. I put the meat on at 1210 am. This is my second overnight brisket. The last one turned out incredible...

That's a fine brisket! Not surprise your turned a good piece of meat!

By far the best Brisket I have smoked. This is my 4th flat. I bought BBQ sauce but did there was no need for it! Thanks everyone for your tips. I had no idea a flat could be this good. Butterd some King's rolls, steamed some provolone cheese, and threw on the meat. Damn good Sunday meal...

I was amazed with how much smoke and how much easier it is to set the temp with non-soaked wood. And the heated water in the bowl helped a bunch too. Those were great. I put the brisket on at 1230 am. With a running temp of 245. It was too hot but I couldn't wait any longer. I closed the vents...

Everyone that runs the dry water bowl seems to be sold on it. I'm going to it next time and see what it does with my temp and clean up. Tonight I'm going with the hot water just because it is what I am accustom too. It I'll def try the non-soaked wood. It makes sense so the temp doesn't dip and...

Well the smallest packer at my butcher was 17 pounds. So I took the flat which came out being 9.5 pounds. I trimmed and seasoned with SPG. It's sitting in the fridge till midnight tonight. I'll keep the pics coming.

I mean I have never checked temp of my ribs. I've always just done them 6 hours and they have turned out great

I have never smoked with the MES. But I do know that the best thing to do is not open the door. 15 degree in 90 min seems like it will happen. I have never measured my ribs though. I've always gone with the bend test. I think you'll be fine. Just keep the door closed and the temp set at 225...

Thanks Wade. Good suggestions. What do you recommend about relaxing about the temp control? I'm always checking my temp. I don't have a remote thermometer for the grill yet.

I'm doing my first overnight Brisket on Saturday. The brisket will be 12 pounds. I plan on putting it on near midnight so it will be done by the early afternoon Sunday. Does anyone have some good suggestions on smoking overnight? I have a 18.5 WSM. I use kingsford charcoal and I'll be using...

The temp was hovering from 220 to 225 then I turned it up to 235-240 to finish it up once the pork was removed. I've seen people say they smoke their briskets at different temps.