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  1. stroud

    smoking pork shoulder, stuck in 'danger zone'

    i am smoking a 10lb pork shoulder...i injected it (first time i've ever done this) and have been cooking for 4 hours at 240degrees to insure the shoulder will get out of the danger zone within 4 hours...only problem is, i'm at 4 hours and the shoulder is only at 131 internal...am i in trouble here?
  2. stroud

    smoking brisket and having a major temp issue (not anymore, updated with QView)

    Quetion fellas. Its about 10am now and my briskwt is almost done. I planned on serving it at about 330-4...will this stay warm foiled, wrapped, and pllaced in a cooler, until then?
  3. stroud

    smoking brisket and having a major temp issue (not anymore, updated with QView)

    alright, started trusting the maverick and it looks like a good call. both are motorin along nicely. this shot is 5am...got up to spray. will leave them (brisket and shoulder) rest for another 2-3 hours before i open the chamber again...
  4. IMG-20110206-00094.jpg

    IMG-20110206-00094.jpg

  5. stroud

    smoking brisket and having a major temp issue (not anymore, updated with QView)

    Have a masterbuilt propane smoker. I don't usually probe the meat for at leas the first 8 hours. This is a 12lb brisket so ill probably probe at about hour 10. Now I have the taylor at 240 and the maverick at 220. Ill settle for an average of 230 there. Ill try to get some q view up when I open...
  6. stroud

    smoking brisket and having a major temp issue (not anymore, updated with QView)

    I understand...I guess my issue is I want to make sure I'm around 225 and not at 255 or 260...that is what the taylor says right now, while the maverick is at 225. everytime I've used the taylor in the past I've kept it at 225...and then everything took so long to get done, talking 2.5 hours per...
  7. stroud

    smoking brisket and having a major temp issue (not anymore, updated with QView)

    Smoking a brisket. I have my new maverick e-72 or whatever it is, the ont that monitors chamber and meat temps. The chamber temp is reading 220 while or taylor digital is reading 255! Both probes are right next to each other, not touching the grate. Both were tesated before I used them today and...
  8. stroud

    maintaining smoke in MGS (XL)...mod picture included

    BINGO! picked up a cast iron skillet. added another cooling rack increasing the distance from the flame to the woodchunks...tested it out today and perrrrfect TBS for an hour and a half and it was still goin with no end in sight. did just what u said, cranked it on high til it started to smoke...
  9. IMG-20110202-00090.jpg

    IMG-20110202-00090.jpg

  10. stroud

    maintaining smoke in MGS (XL)...mod picture included

    Oh, justpassingthru...could you tell me the characteristics of your smoke with your cast iron box? Do you use chunks? And how long do they last? Etc.
  11. stroud

    maintaining smoke in MGS (XL)...mod picture included

    never even thought of stacking the wood like that...good idea. i'll look for that thread, thanks a lot.
  12. stroud

    maintaining smoke in MGS (XL)...mod picture included

    yea, thos are all really good ideas...thank you. the way it is currently, i'll throw in one wood chunk and it gives off the perfect amount of smoke but lasts an hour. if i throw in 3 wood chunks, i'll have way too much smoke, bellowing white smoke, for about an hour. with that said, i think...
  13. stroud

    smoking brisket flat with...pork fat?

    i was watching a show on the travel channel the other day and the host shot some certain kind of deer in hawaii. anyways, they were cooking it up and he mentioned that the meat is very lean so they put strips of pork fat over it while cooking to keep it moist. so i was wondering if the same...
  14. stroud

    maintaining smoke in MGS (XL)...mod picture included

    recently purchased the Masterbuilt XL from BPS...found quite a few faults that are documented well throughout this forum. took care of the door leaking problem with some felt adhesive...but the major problem i am having is keeping smoke going for more than an hour at a time. as everyone knows...
  15. mod.JPG

    mod.JPG

  16. IMG-20110131-00086.jpg

    IMG-20110131-00086.jpg

  17. stroud

    HELP! in the middle of my first brisket and i need help...

    so reading around the forums im seeing that you definitely want your temp at 140*+ in 4 hours... looking back my brisket stalled at 130 for some reason and stayed there past the 4 hour mark til i foiled it and it took off. has anyone ever had a stall before the 140 mark? and if so is foiling it...
  18. stroud

    HELP! in the middle of my first brisket and i need help...

    so there wouldnt be any point in trying to re-heat brisket? and if so what is the best way to do it? same question for pulled pork... and thanks for the suggestions i really appreciate it. just out of curiosity...do you think the brisket turned out dry because i tried to rush it in foil? or...
  19. stroud

    HELP! in the middle of my first brisket and i need help...

    thanks for the advice. for the most part i really did have a relaxing day. i guess im just trying to get a grasp on timeframes in case i need to feed a house full of people or something. obviously 'come over around 6' wouldnt work if they're not eating til midnight because i misjudged the time...
  20. stroud

    HELP! in the middle of my first brisket and i need help...

    ok, sorry i stopped posting updates...things got hectic as i had to make potato salad and such... so, here's what happened. i really didn't have the luxury of waiting all night for the brisket to finish. so, after removing from the foil, i decided to re-foil and cook to 185 because the temp...
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