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  1. M

    Golden rendered fat on brisket

    Is there anyway to get better convection in a reverse? Also I have wrapped before in the past, but lately I've been leaving it unwrapped to get a better bark. Which I have been getting a better bark set up.
  2. M

    Golden rendered fat on brisket

    Usually I start out at 225 for like 3 hrs, 2 hrs at 250 and then finish off at 270ish.
  3. M

    Golden rendered fat on brisket

    Does it need to be more of an ⅛inch or ¼? Would the low and slow 225 temp achieve it better or sa more of the 270 temp?
  4. M

    Golden rendered fat on brisket

    Usually 12 hr+ and I usually start out at 225 then bump up to 250. I have gone to 270 as well.
  5. M

    Golden rendered fat on brisket

    Just curious if you guys have been able to get the golden rendered fat cap on a brisket? Mine are usually whitish still. Have a reverse flow offset smoker I built based off of daves formula. I've seen some videos online where they get that and I'm just curious how to go about it. Thanks!
  6. M

    Cooking wild turkey

    Last time I cooked a wild turkey I cooked it whole on the traeger. I brined it, and cooked the whole bird, the breast meat turned out wonderful, but the legs, thighs, and wings were dry dry dry. Any body have any tips or tricks to keep those from drying out? Or how to cook a wild turkey?
  7. M

    Bottom of brisket point pot roasty

    I've cooked probably 10 briskets on the smoker I built now in a year, and this is the first one that turned out kinda stringy/ pot roasty. I cooked on the bottom rack and didn't wrap the whole time. I put it on the rack as close as It could get to where the heat/smoke does a 180. I've tried...
  8. M

    Bottom of brisket point pot roasty

    That's what I meant, was stringy/roast beefy.
  9. M

    Bottom of brisket point pot roasty

    So at what point do you do the foil boat?
  10. M

    Bottom of brisket point pot roasty

    Cooked 2 18lb briskets on my reverse flow I built. I started at 225 for 3 hrs then 250for 2 and then 270 the rest of the time. Pulled at probe tender, did salt black pepper and seasoning salt. Bark turned out great. Did not wrap. Everything was good, except the bottom of the point turned out pot...
  11. M

    Brisket bark

    This was the end result! 6 adults and 3 kids and now only 2 slices of the point left. The bark turned out better than I thought. Ended up not wrapping. Definitely learned the lesson to not go based off temp, and not to pull until all the flat is probe tender!
  12. M

    Brisket bark

    This is what I'm looking for.
  13. M

    Brisket bark

    Have struggled with getting that dark brown/ black meteor bark? I made my own reverse offset from daves calculator. Today I have been using hickory and cherry wood. Used black pepper, kosher salt and lawrys. Used water as a binder. Started out at 225 and after first 3-4 hrs I slowly started to...
  14. M

    Smoking a whole turkey

    So update, we are getting 2 16 lb turkeys. Family wants me to cook a day in advance get the meat off the bones. Then put in oven bag and reheat the day of. Which I'm guessing doing that will get rid of the crispy skin correct? Also could I ride the smoker at at lower temp for 2-3 hrs to get more...
  15. M

    Smoking a whole turkey

    Looking for any pointers or tips to smoking a whole turkey. I built a reverse offset smoker and have hickory, cherry, maple, or oak wood. Dry brine or wet brine? Temp of the cook chamber? Never cooked a turkey on a stick burner and looking for some guidance. Any help would be appreciated. Thanks!
  16. M

    Brisket hold

    We have a LG with warming setting. The warming setting went up to 190-160 and bounced between the 2. So I cracked the door and had it bouncing between 135-150ish. Do you guys think that would work?
  17. M

    Brisket hold

    That is what I'm worried about with the oven is over cooking it. I'll probably put my fireboard temp probe in the oven to see what the temperature reads.
  18. M

    Brisket hold

    Have a brisket to cook for a barbecue a couple weekends from now, and it is supposed to start at 11 or 12 in the morning. I was wondering if I had it done by 2 or 3 a.m. if I could rest it in a cooler that has been warmed by boiling water, wrap the brisket in towels, and fill all the dead space...
  19. M

    60 and 80 gallon propane tank reverse flow builds

    I bought a 60(20 inches x 5ft) and 80gallon (24 inches x 5ft)propane tank the other day. Also snagged a piece of 4x5 ft piece of steel from a scrap yard. It is about 3/8 to 1/4 thick, I plan to use this for my firebox. Looking to get some ¾ #9 expanded metal for the cooking grate, some ⅛inch...
  20. M

    New build to get optimum smoke flavor

    After about 2-3 weeks of searching I finally found a 80-100 gallon propane tank. The only thing I'm questioning, is the dimensions he gave me was approximately 20" diameter and 7 ft long. Which I don't want a 7 ft long smoker, I would prefer 4.5-5 ft long. From the research I've done, I thought...
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