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  1. beerdelman

    Question about Pork Butt cooking times

    Stickyfingers did you use anything in the pan or just dry? and would that temp and time be used for smaller butts or say just one?.....I am a big fan of myrons!  Would love to attend that class
  2. beerdelman

    Quick brisket temp question?.....

    Yup I think im gonna do something different and go no foil this time.  bought this piece for 1.68lb so good one to try something on.   Should I pull it at 190 or closer to 200?
  3. beerdelman

    Quick brisket temp question?.....

    Just did a re check and my flat is actually at 158 and the tip is at 178....I guess I had the probes mixed up so the flat is actually lower than the point.  That seems strange to me but never know with meat I guess
  4. beerdelman

    Quick brisket temp question?.....

    I did wrap my last brisket and it was done alot earlier than expected which is in the situation I am in now.  I wouldnt mind it stalling right now so it would take some smoke and bark but I also dont want it to dry out.  I plan on doing burnt ends also so should I wait for it to be done...
  5. beerdelman

    Quick brisket temp question?.....

    I am at 173 in flat at this point and 160 now in the point.  I got this in the smoke about 515 and it s now 920......4 hours and no bark!!  Way to fast and only at 240-250.  Should I wrap this or just let it go,  and will it dry out if I dont wrap it??
  6. beerdelman

    Quick brisket temp question?.....

    OK sounds good! Thanks Bama
  7. beerdelman

    Quick brisket temp question?.....

    I have a 10lb brisket on now and have two temp probes in.  One is in flat side and other is in thick point.  I have about a 20 degree difference between the two of coarse the point being the lowest.  My question is which one do I go by for correct IT?? I dont want to go over on one side to get...
  8. beerdelman

    First time brisket but went to BIG.......!

    Well its on and started it at 250 for half hour then bumped down to 225-30.  I am still debating on going to 275 with it so I can make the supper crowd I have coming.  I have read a few posts on here about people doing it at 275-300 and still coming out great????......Anyone up and at em like...
  9. beerdelman

    First time brisket but went to BIG.......!

    Well I have decided to try the faster way I think as I dont feel like staying up all night. So im gonna start at 225 and slowly raise to 275 or so. Guess time will tell....
  10. beerdelman

    First time brisket but went to BIG.......!

    Thanks JakD for the info.  I wish I read that a half hour ago as I cut it dead in half.  Oh well next time I guess.  My next question is fat side up or down on smoke?
  11. beerdelman

    First time brisket but went to BIG.......!

    OK so I ended up cutting in half.  Now one end is flat and the other looks like a roast.  If I start low and slow at 225 for few hours can I crank it up to 260/70 to make up some time without hurting anything>?   I do plan on foiling around 165 with a mop till 198 or so.  I will be getting up...
  12. beerdelman

    First time brisket but went to BIG.......!

    Point from flat? I am alittle new at this sorry....oh and please tell me alittle more about burnt ends? How do I go about making them
  13. brisket.jpg

    brisket.jpg

  14. beerdelman

    First time brisket but went to BIG.......!

    OK, I have been wanting to do a brisket for awhile now and decided to jump in finally, BUT when I was looking at them my stomach was telling me go bigger so I ended up with a 13 LB 20" long brisket. Problem is my smoker is only 15 inches wide! So my question is can I cut this piece in half? I...
  15. beerdelman

    Labor Day Pulled Chicken

    I just bought some tonight to try out!  Did you brine?  What did you run for smoker temp?  Ive heard anywhere from 250 to almost 300....
  16. beerdelman

    Labor Day Pulled Chicken

    Looks great, how long and what temp did you run them?  Also what internal did you go to or time?
  17. beerdelman

    Did some pork ribs, butt and mac and cheese for fuuunnnnn

    I decided I wanted pulled pork, considering last time I made it everyone else got to it before me and I had only 1 sandwich.  This time I went for a butt, 2 racks of ribs and smoked mac and cheese!!!! awsome by the way!  I got the receipe from the thursday receipe on here, which by the way I...
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