Search results

  • 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. cronocide

    First brisket in a long time.

    I think you are a little far away for sharing unfortunately. I am always willing to share though if you every make it this far east haha.
  2. cronocide

    First brisket in a long time.

    Finished product. Definitely passes the bend test and is full of juices.
  3. cronocide

    First brisket in a long time.

    It is done! 205* IT, probe tender in flat and point. It is resting in a cooler for a few hours while I get some sleep. Sliced pictures in a few hours.
  4. cronocide

    First brisket in a long time.

    Just wrapped it up. Waiting until at least 204* to check.
  5. cronocide

    First brisket in a long time.

    Edit: More info. Just how I've always done them. I know that if I cook at 200-225* they will come out as I intend. I'm a creature of habit. I would be afraid to trial a different temp on an expensive cut of meat. It is 150* internal now. Figure it will be 160* in another hour and then ill...
  6. cronocide

    First brisket in a long time.

    I took a little cat nap with the dogs haha. Been spritzing about every hour.
  7. cronocide

    First brisket in a long time.

    2 hours in!
  8. cronocide

    First brisket in a long time.

    Just spritzed with a concoction of beef broth, apple juice, and ACV. Smoker temp is 205-220*.
  9. cronocide

    First brisket in a long time.

    Will the brisket be done before me.....taking bets lol!
  10. cronocide

    First brisket in a long time.

    Glad to have you! Will keep updates a few hours at a time while cooking. Already started drinking so this should be interesting :emoji_wink:
  11. cronocide

    First brisket in a long time.

    Just found a whole prime cut 10 lb. brisket at Sam's Club earlier. It has now become today's task to smoke it. Got it seasoned with salt, black pepper, and a dash of MSG. I've found that a little MSG on steaks while reverse searing is phenomenal so I figured it couldn't hurt on a brisket. It is...
  12. cronocide

    First time cheese smoker!

    Dirty grate, there wasn't enough room on the cooling rack and it was directly on the grill grate. It wiped off before I vac sealed it.
  13. cronocide

    First time cheese smoker!

    Here is a pic before vac sealing!
  14. cronocide

    First time cheese smoker!

    I am resting 2 weeks minimum. I let the cheese hit room temp before the trip to the smoker and have no moisture on the cheese thus far in the smoke (2.5) hours. From what I've read, the moisture happens when you get above about 80*. I haven't topped 70* yet.
  15. cronocide

    First time cheese smoker!

    I was tempted the other day for some smoked cheese after talking to my dad and the ol' lady. I've always wanted to smoke some cheese but assumed that I didn't have the right equipment as I have a Pit Boss 820D. I found that A-Maze-N sells the pellet tube and grabbed that and got it today. I have...
  16. cronocide

    Wrapped my ribs in foil before smoking

    For reference KelseyG: Bare - Wrapped - Bare + Sauce Baby Backs = 3 - 2 - 1 St. Louis Style = 2 - 2 - 1
  17. cronocide

    11 pound butt for Labor Day

    Williamsport, PA
  18. cronocide

    11 pound butt for Labor Day

    We are heading up early so I ended up pulling it a few minutes ago and hit it with the finish sauce. It now resides in a crockpot that will get a splash of apple juice and put on warm when we get there!
  19. cronocide

    11 pound butt for Labor Day

    12 hours in! Sitting at 203 IT. going to take it to 206 or so. I have one section that is still giving a little resistance when i poke it with the therm.
  20. cronocide

    11 pound butt for Labor Day

    An 11lb. butt at the estimated 1.5 hrs/lb. would be 16.5 hours.
Top Bottom