Toggle sidebar

Recent content by tripwire759

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tripwire759

    First Brisket

    Ok so... I will never again use brown sugar. Eric, you were correct. It tasted fine but wasn't right. The brisket was fine but not enough bark. Not sure what I did wrong. It was very tender, had agood smoke flavor, but a little dry even for injecting. Next time no injecting. All-in-all not...
  2. image.jpg

    image.jpg

    • tripwire759
    • Media item
    • Comments: 0
    • Album: First Brisket
  3. image.jpg

    image.jpg

    • tripwire759
    • Media item
    • Comments: 0
    • Album: First Brisket
  4. tripwire759

    First Brisket

    So far looking pretty good. Got the temp to 166 and it stalled. Put it in foil and mopped it. It's back in and climbing. Once it hits 195 I'm going to take it out of the foil and put back on the rack. So far not much bark so I think I'll turn up the heat for that last hour and see what it can...
  5. tripwire759

    First Brisket

    Went on at 330 MST. I'm going back to bed for a little bit.
  6. tripwire759

    First Brisket

    Eric, this place hasn't let me down as of yet. I do think I'm going to change the chips to hickory. I was worried about the sugar but went with it because of the size, lower temp and the fact it will get WIF'd. I'm hoping the brown sugar gives me a little bark.
  7. tripwire759

    First Brisket

    Good point guys; I think I will open grate it until the stall. I forgot I added brown sugar to the paste too.
  8. First Brisket

    First Brisket

  9. tripwire759

    First Brisket

    Well fellas it's time to step up my game; I'm doing my first brisket. It's just a 5.6 pound flat but we are also doing a crawfish boil and a pot of jambalaya. Plan is to put the brisket on at 4am at 220* fat up and in a pan until it hits around 165* or stalls out. Once there I'll mop it with...
  10. image.jpg

    image.jpg

    • tripwire759
    • Media item
    • Comments: 0
    • Album: First Brisket
  11. tripwire759

    My First Smoke; Chucks.

    Ok that works for me. Well I must say not too bad. Both pulled very easy and was just as tender as any other I have ever had. Good smoke flavor on both the meat and the ABTs and the family loved it.
  12. image.jpg

    image.jpg

    • tripwire759
    • Media item
    • Comments: 0
    • Album: My First Smoke; Chucks.
  13. tripwire759

    My First Smoke; Chucks.

    The ABTs look great however the chuck in foil would not push over 200. I had the smoker at 250 and pushed it to 275 to offset the amount of ABTs I put in. I finally pulled them off and have them resting I the cooler right now. They are very tender as the probe sliced through them but it never...
  14. tripwire759

    My First Smoke; Chucks.

    Got the to 165 and now WIF'd. Sprayed with Apple juice and put back in. I'll wait to about 190 to start the jalapeños. I really hope they turn out.
  15. My First Smoke; Chucks.

    My First Smoke; Chucks.

See more
Top Bottom
Back
Clicky