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Friday Night Brisket Qview
Rest. I know it's tough but the rest man. Never cut it that close again I bet. -
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Friday Night Brisket Qview
Hahaha a big piece of meat is always an adventure. -
Cherry hardwood?
In fact if there are any long straight trunk pieces save them and block them up and sell them. Seriously.you can use every branch to smoke meat. Good stuff and way better than what you get from the store.- timberjet
- Post #4
- Forum: Woods for Smoking
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Cherry hardwood?
Hell ya it's good. Just need to season it well or build some nice furniture or both.- timberjet
- Post #2
- Forum: Woods for Smoking
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No foil ribs....
I guess that would be the Google play store or whatever -
No foil ribs....
It works with most forums on Android and IOS phones. Kind of neat unless you happen to have a friggen windows phone 128222 -
No foil ribs....
scuze me, google taptalk on your phone to get the app Doug.128522 -
Pulled out first smoke: What to do next
Myself, never had one done before 205. Do you have a reliable therm? -
Friday Night Brisket Qview
Yep, hang in there. The flat might get done before th point so you can do burnt ends. -
Two 7# Bostons for Mothers Day
Nice, I have major plans for my kettle this whole weekend too. I'll be watching. -
smoking as we speak!
Welcome. Nice way to get started around here. Beautiful ribs. -
cajun turkey
Oh my, that is gonna be some fabulous yard bird there. -
Pastrami - Success or Failure?
It cost me about 200 to build mine but I used the expensive hinged Weber racks and stainless hardware. The drum was free. You might have to knock and talk for a open head drum where you live. They are around. You don't want food grade if that helps you to find one easier. -
First Brisket on WSM (5lbs)
2hours per pound 2 hour rest low and slow. That's ballpark as every one is different I do mine at 225. You can foil at 165 if you choose to and that might cut an hour off. Go until toothpick tender.
