I've got my flat wrapped in foil and a towel in a cooler. My point is cubed soused and back in the smoker. What temp/time should I leave them? The point was extremely tender and juicy. You guys have been a life saver! I will tell all my friends and family about this forum. Will post pictures...
Okay guys it is 6am here after 18 hours in the smoker it looks and smells amazing. I have a internal temp of 190. At what temp should I think about wrapping it and letting it stand in a cooler? I'm in no hurry. Eating dinner at 3:00 today and yes I will post pictures. Thanks for all the help.
I just started my first brisket. It is a 17 pound brisket and I'm doing it and my master built electric smoker house 30" I need some help with temps. I started it at 200 degrees and it has only been in for a hour. My internal temperature is reading 111. Can this be right?
My name is John and in kinda new to the smoking world. I am having a blast with it! I just started a 17 lbs beef brisket in my masterbuilt electric smokehouse. I am a little scared of this one! Any tips are welcome and would be great.