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Recent content by windlaker
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Thanks everyone for all your help.
I ended up using the method outlined in the attached YouTube link.
• 16 pound brisket. Trimmed, kept it whole (flat and point together). Smoked it to 190˚ (about 9 hours). Oak wood, fire between 230˚ and 250˚.
• Wrapped in butcher paper that was smeared...
I'm working on getting my oven down to 150˚.
The Owners manual says I can do it...didn't work following the instructions.
Tech Support says I can do it...didn't work following the instructions.
They're getting another call today.
I read his post. Sounds like just what the doctor ordered.
I do have a question. A few years ago I let it rest (wrapped in a towel, overnight). It was pretty tough. I was told by someone on this forum that if you let it rest too long it will get tough...something about the meat tightening...
Dan,
You mentioned "my warming cabinet". What exactly do you mean? A "Real" warming cabinet...like a restaurant? I don't have one.
Wrapped in towels? Set to a certain temperature?
I've done a few Briskets in the past, but I have a situation here I'm trying to solve.
Having friends over for lunch...Noon, 1:00. I'd like to have the brisket ready to slice when they arrive.
I'm thinking to smoke it the day before. Get it up to 200˚, then keep it in the oven overnight...
I checked out a post called "Brisket failures". There were a couple YouTube videos about putting the smoked brisket (to about 175º) in the oven at 150˚ for 10 hours or so. They claimed you "always get a perfect brisket this way.
I think I may try that next time.
I had a similar problem a few weeks ago.
16 pound brisket (before trimming the fat). It hit 205˚ in about 5 hours. (Fire/smoke never got above 255˚). Problem was it wasn't very juicy. It was OK, not great.
My thought was to put it in the oven set to 205˚ for a few hours to let the fat...
Absolutely is worth it. We buy the higher level membership (I forget what it's called...the card is in my car). It's about $125.00 a year (I think). Cash back feature. We get a check from Costco for about $100.00 a year (more if we buy tires that year)...we put that back towards our...
Good morning all,
I smoked a brisket yesterday, and I had something happen that hasn't happened before. I'm not an expert by any means. I've done about 20 or so briskets.
I started my smoke as normal. Point and flat were separated. Fire between 220 and 235 degrees. At 165 degrees, wrapped...