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  1. vaffanculo403

    Trying to improve my first Brisket

    Here's what i normally do. I used to make my own brisket rub but I gave up on it because I found one that was way better than any of the ones I tried to make. This is what I've been using... You can of course use your own if you prefer. I cut the fat cap down to about 1/4 inch and put...
  2. vaffanculo403

    Just ordered a Rec Tec RT-700

    Pretty pumped. I've been using a Masterbuilt Electric Smoker but it's pretty annoying to use and I get nervous about trying different things because it pretty much requires constant babysitting so that you keep smoke going inside. So after a lot of research I decided the RT-700 was a pretty...
  3. vaffanculo403

    First brisket about to go in the smoker...

    I was pleasantly surprised at how easy it was. I had some left overs yesterday and I think it was even better lol Sent from my SCH-I535 using Tapatalk 2
  4. vaffanculo403

    First brisket about to go in the smoker...

    Thanks for your help along the way! Sent from my SCH-I535 using Tapatalk 2
  5. vaffanculo403

    First brisket about to go in the smoker...

    I did wrap it on foil and let it set for a while before I cut it... Sent from my SCH-I535 using Tapatalk 2
  6. vaffanculo403

    First brisket about to go in the smoker...

    Sorry it took me a while to post the final results. Here's watt ended up with... It had really good flavor and was really juicy too. As I was cutting it the juices were running out if it. I do think the next time I do it I'm going to add more brown sugar to the rub hoping it might melt...
  7. vaffanculo403

    First brisket about to go in the smoker...

    Ok 6 hours arbd I just took it off to rest on the foil for a while. I'll have pictures soon... Sent from my SCH-I535 using Tapatalk 2
  8. vaffanculo403

    First brisket about to go in the smoker...

    Thanks for the advice! I picked up one of these for the time being... Sent from my SCH-I535 using Tapatalk 2
  9. vaffanculo403

    First brisket about to go in the smoker...

    Ok so I'm 3:55 in and the IT is at 188.5°. It's coming along... Thoughts? Sent from my SCH-I535 using Tapatalk 2
  10. vaffanculo403

    First brisket about to go in the smoker...

    I'm using the thermometer that came in the smoker. I had it in a glass of ice water and I got 36°. I think the probe was too long for the small piece of meat I'm cooking. Sent from my SCH-I535 using Tapatalk 2
  11. vaffanculo403

    First brisket about to go in the smoker...

    Ok I'm 2:55 minutes in. I got a different thermometer and it's reading 180°. I feel better about that. I think the probe for the one on my smoker is just too long. I added more wood chips for the last time. Hoping for about two more hours fit completion. Sent from my SCH-I535 using...
  12. vaffanculo403

    First brisket about to go in the smoker...

    Ok an 1:50 in and I moved the probe. Temp dropped to 187°. Toothpick seemed to go in with only a slight amount of resistance. I think I might run out and get a handheld thermometer just to double check things. Added more wood chips too... Sent from my SCH-I535 using Tapatalk 2
  13. vaffanculo403

    First brisket about to go in the smoker...

    So looking at the picture above where would you put the thermometer in at? The side closest in the picture? How far in do you put it? Sent from my SCH-I535 using Tapatalk 2
  14. vaffanculo403

    First brisket about to go in the smoker...

    I'm an hour 1/2 in and IT is at 191°. Starting to think the thermometer is in the wrong place. Next time I open it I'm going to do the toothpick test and move the thermometer to see if I get a different reading... Sent from my SCH-I535 using Tapatalk 2
  15. vaffanculo403

    First brisket about to go in the smoker...

    Sent from my SCH-I535 using Tapatalk 2
  16. vaffanculo403

    First brisket about to go in the smoker...

    Ok. I'm one hour in exactly. Just added more wood chips. Internal temp is at 166° Also, decided to cook until it hits 205° internal temp. Should I be hitting the long stall that everyone talks about soon? Sent from my SCH-I535 using Tapatalk 2
  17. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    Well this is my first and here's my plan... I'm cooking to 205° internal temp. I'm smoking with cherry wood. I love the smell and the taste. I have my smoker on 250° Check out my other thread listed above. I have a running log of what I'm doing and the temps. I'm going that it's detailed...
  18. vaffanculo403

    Thinking about doing my first Brisket...Need recipies...

    http://www.smokingmeatforums.com/t/144323/first-brisket-about-to-go-in-the-smoker#post_1012668 BTW I started a thread over here to document my whole experience with this for reference and to help other people in my position. Here's the link to my thread...
  19. vaffanculo403

    First brisket about to go in the smoker...

    I'm also planning on using this thread as kind of a log of what's going on. If you see anything I should do differently please let me know. 25 minutes in I had to add more wood chips. Internal temp is at 107°. BTW I'm using cherry wood. I love the smell! Sent from my SCH-I535 using Tapatalk 2
  20. vaffanculo403

    First brisket about to go in the smoker...

    And it's in... Sent from my SCH-I535 using Tapatalk 2
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