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  1. warsmokeeagle

    Ridiculous plateau on my brisket

    After 24 hours, it was still sitting at 172. I pulled it. If it's no good, oh well. 24 hours is too long to have to smoke anything. I'll post a picture when I cut into it either tomorrow or Monday.
  2. warsmokeeagle

    Ridiculous plateau on my brisket

    23 hours in and I'm at 171. The last 4 hours have been at 275 in the smoker. It's cold outside, but I've smoked in the cold before. Am I going to dry this thing out?
  3. warsmokeeagle

    Ridiculous plateau on my brisket

    It's starting to inch up now. The point is up to 162 since I cranked up the heat to 275. I went on and pulled the flat at 185. Didn't have lunch and I'm starving! I appreciate all the help (and the novel).
  4. warsmokeeagle

    Ridiculous plateau on my brisket

    Checked the flat. It's at 184. I've got the probe in the thickest part. I just can't figure out why it's taking so long. I've never had this before, and I've cooked several briskest before.
  5. warsmokeeagle

    Ridiculous plateau on my brisket

    I started a 12# brisket (had to cut it in half to fit it - the flat on one rack and the point on another) last night at 9:00 in my vertical propane smoker. By this morning, it had reached 142 IT in a 225 smoke. Here I sit at 4:00 this afternoon, and it's at 156 IT. I wrapped it when it hit 160...
  6. warsmokeeagle

    Turkey and Pork Loin combo smoke help!

    I've got to smoke a turkey for Sunday afternoon. Just started brining it, and I had good luck with the last one I did (thanks to the forum!). My mother just sprung on me that she wanted me to smoke pork loin, too. I've never smoked a loin, but I said sure anyway. My question, how long should I...
  7. warsmokeeagle

    Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    Cook 10 two pound briskets or 1 two pound brisket. It should take the same amount of time.
  8. warsmokeeagle

    Initial Setup and Using the Masterbuilt Vertical Propane Smoker

    I had that happen once - flames were coming out by the knob. Cut off the gas for a minute, hold up the pan and scrub the burner clean. It started right back up for me no problem.
  9. warsmokeeagle

    Brisket question

    I'm only at 220 now. Will it dry out a lot if I drop it and cook longer?
  10. warsmokeeagle

    Brisket question

    I've got a brisket on the smoker right now that looks like it's going to be done a few hours before I planned. How long can I leave it in the cooler without having any issues? Thanks!
  11. warsmokeeagle

    First brisket and fatties, and trusty ol' ribs for tomorrow

    I didn't check the temp right before I pulled it out of the smoker. It was 179 an hour before. I figured it might have hit 185. I was referring to wrapping it in foil for a couple of hours in the smoke. I didn't wrap it until I put it in a cooler for about an hour. Very tender and tasted good...
  12. warsmokeeagle

    First brisket and fatties, and trusty ol' ribs for tomorrow

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    • warsmokeeagle
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    • Album: First brisket and fatties, and trusty ol' ribs for tomorrow
  14. warsmokeeagle

    First brisket and fatties, and trusty ol' ribs for tomorrow

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    • warsmokeeagle
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    • Album: First brisket and fatties, and trusty ol' ribs for tomorrow
  16. warsmokeeagle

    First brisket and fatties, and trusty ol' ribs for tomorrow

    And here it all is. Thought the brisket was a little dry. Maybe because I didn't foil it? I'll have to try it again sometime.
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    • warsmokeeagle
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    • Album: First brisket and fatties, and trusty ol' ribs for tomorrow
  18. warsmokeeagle

    First brisket and fatties, and trusty ol' ribs for tomorrow

    12 hours now for the brisket, and I just got the ribs on.
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    • warsmokeeagle
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    • Album: First brisket and fatties, and trusty ol' ribs for tomorrow
  20. warsmokeeagle

    First brisket and fatties, and trusty ol' ribs for tomorrow

    It's been on 10 hours now, and it's up to 163. Should be ready to pull off by 4, right? It's an 8 pounder, by the way.
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