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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
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?
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
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...
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??
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...
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...
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....
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?
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...
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...
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...