Recent content by texasslowsmoker

Thanks gary. That's why I love this place!

I have a small offset smoker made from 14" diameter pipe. Fire box is 12" long, smoke chamber is 24" currently the smoke stack is made from 2" diameter pipe x 16" long. I've been having flow issues so I bought a 3" weld 90 and 28" of 3" weld pipe. My question is how long does the stack need to...

Got home from work and decided to throw some peppers on the grill. Basic recipe here. Cream cheese, some with a slice of chicken, wrapped in thin bacon. Tomorrow I'm going to try out an ECB a friend gave me. Pork butt going on around 7am. Looks like I'll be having carnitas next week.

Anyone familiar with this cut? How can it be cooked? E: in case you can't see, it's called "pork spareribs brisket cut" approximately 7 lbs each.

It's going down.

Love smoked veggies. My favorite is yellow squash sliced lengthwise into 1/2" slices. Yummo!

Thanks fellas!

I guess the poke test is for real. This brisket turned out super tender and juicy. If I could improve anything, it would be the smoke ring. Burnt Ends turned out awesome. Thanks for all the help fellas!

The "let's talk brisket" thread has taught me more than a thing or two.

I really expected this to take a while longer. 195°, tender to poke. I think it's there. I'm definitely worried it's undercooked due to the short cook time. Just under 9 hours.... 15lbs....

Seems you're right. Just checked IT, 190. Probe had some resistance. Like the monkey said when he got his tail caught in the meat grinder; "won't be long now..."

Tbh all 3 questions are circumstantial. Since you're using a vertical smoker I think most people would say fat down. I cook fat up on my offset. If your top rack is at the temp you like cooking, I'd set it there. Easier to access. I don't sop or spritz brisket, as the fat keeps it moist. I...

Would it hurt to bump the temp up now to speed up the stall? It's foiled as of 10 minutes ago. 5 hours in. IT was 155.

As you can see, got a little hot while I was mowing. Got er dialed back in. Gonna be a good day. Tested the IT when rotating for giggles, 140.

I'm curious if the correct method is to rest the whole brisket before seperating and cubing the point, or seperate soon after you pull the meat and just rest the flat? What's your method?