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  1. yrrndsmoker

    Smoked brisket

    I am also doing a 14 lb brisket tonight. I have never injected my briskets and they are always moist and tender. But you can also get the same result from injecting so its really just a personal preference. Good luck and happy smoking!!  Jeff
  2. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    It was really Nice to meet you and Jim!  Put her to good use. She deserves more than collecting dust on my patio and I know she's in good hands. 
  3. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    Of coarse!! Love salmon! Just sent you some pics to your phone. Just in need of some good Karma! Thanks HT, I try to pay it forward when I can.
  4. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    You never know man!  When i read this post I was thinking " Shoot, I've got exactly what this guy is asking for and been wanting to let mine go, but theres no way this guy is near me" Well I was wrong.  Doesn't hurt to ask around. Good luck Buddy! 
  5. yrrndsmoker

    Anyone have a retired MES40 they want to unload.......Updated, it's home

    A fine bottle of Kentucky bourbon and she's yours. Even comes with a cover.  She was one of my first smokers, but hasn't been used in a year or so. There ya go, merry christmas. I'm 2 hrs north from you (95 miles). 
  6. yrrndsmoker

    17 lb SRF's Wagyu Labor Day 2015 brisket

    Holy cow, this brisket is cooking fast!! Probed in a few different spots with thermapen in the flat and point and we're already at 180. Its only been in a little over 7 hours. Ive heard Wagyu cooks a little faster than reg but wow!! Pork belly is at 155 and looking great!
  7. yrrndsmoker

    17 lb SRF's Wagyu Labor Day 2015 brisket

    Heres the brisket 5 hrs on so far. You can see those drippings on top keeping it basted! Decided I would use a small pork belly that i had in the freezer. Threw the skins on top of the beef cracklins' (which were delicious! probably because i seasoned them also). Probably going to take the...
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  10. yrrndsmoker

    17 lb SRF's Wagyu Labor Day 2015 brisket

    Smoking a Snake River Farms American Wagyu brisket for this Labor Day 2015.  Smoking on my 22.5" WSM @225 degrees for  probably 20-24 hours. This behemoth barely fit in my smoker. Rubbed with 50% texas Salt Lick rub and 50% my own rub. Stay tuned!! All the trimmings to drip down and baste...
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  14. yrrndsmoker

    Lone Star Grillz LSG 24x48

    Hey Joe, The vertical usually is 30-50 degrees cooler than the main chamber. Holds temp very well as it is also that 1/4" steel and is flange sealed on all 4 sides.  I think im going to have 2 extra grates and 2 extra sausage hangers added to the vertical.  One good thing about a 17 week lead...
  15. yrrndsmoker

    20lb Wagyu brisket, cook time question

    Right on man!!!! Thanks again for your help!!
  16. yrrndsmoker

    20lb Wagyu brisket, cook time question

    Thanks for the info, I will use this as a rough idea on time. I plan on doing the same with the point.  If you had it to do again would you still leave the point whole or cut up into burnt ends before throwing back on for those two hours? Thank you very much for the info, i cant wait!!
  17. yrrndsmoker

    20lb Wagyu brisket, cook time question

    Hey Hippie, So how were the results on your cook? How long did it end up taking? Any pics? I have a 17.5 lb SRF brisket in my freezer and wanted to see if you had any surprises or tips. Thanks, Jeff
  18. yrrndsmoker

    Lone Star Grillz LSG 24x48

    I just ordered the 24x48 with vertical last week. Been looking at this company and smoker for several years and finaly decided to pull the trigger. Did as much research as I possibly could. Looked up every possible detail that had to do with Lone Star Grillz and know without a doubt this will be...
  19. yrrndsmoker

    13 Hours Later.....IS THIS NORMAL?

    I have several smokers, one of them an MES 40". I have never trusted the probes on it. I use an aftermarket thermometer and often see a different reading. So i would guess you were actually reading higher than actual temp. Step off the ledge and just keep on cooking at that 260. Im sure it will...
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