Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Javaaman

    1st Brisket

    10-4. Thanks B!
  2. Javaaman

    1st Brisket

    I am now in a "meat coma"! Brisket came great, 5 hrs rest didn't hurt a bit (ok - could have been a bit warmer). Great ring - very, very pleased for a first attempt. Could not have done it without the support and guidance offered here.
  3. Javaaman

    1st Brisket

    Had some concerns initially that I was pulling too soon at 197*. Probe went right in with no resistance so I figured I'd be ok. That, plus the extended "resting" time in the cooler hopefully will add to the tenderness. Brisket was "Choice" and well marbled (should be for almost $8 a pound at...
  4. Javaaman

    1st Brisket

    10-4! 7hr update. Brisket is DONE! Probe went in like "butta", IT was 197* at thickest section. 203* - 207* at various other points. Wrapped in double foil and towel. Now in cooler. Hoping temp holds till 5pm. Possible or too much of a stretch.
  5. Javaaman

    1st Brisket

    4hr update. Seems to be cooking a bit faster than planned. Set smoker on 235* yet small oven thermometer I placed on right side (moved to left) read about 275*. IT now at 171*. Oven thermometer moved to left side - now reading in sync. Possible "hot spot" where thermometer was originally placed?
  6. Javaaman

    1st Brisket

    Thanks Al. I'm really seeing that there is no "firm rule" on smoking a brisket. Temp ranges from 180* to 280*. Time varies as well. What is consistent (and arguably it seems the most important) is internal temperature. No matter how you get there, IT must be right around 200* to be done. Am I...
  7. Javaaman

    1st Brisket

    Thanks guys - good things to think about. Brisket went in at 5:15. Will take a look after 4hrs. To spritz or not to spritz - that is the question. I've read some do and some don't.
  8. Javaaman

    1st Brisket

    Would have preferred butcher paper but couldn't find today. Will cook to 195*-200* and then rest for two hrs in a cooler. From what I've read, 90 minutes per pound. That's how I'm coming up with 10+ hrs (brisket is a bit under 7lbs).
  9. Javaaman

    1st Brisket

    Will wrap in foil when the "stall" begins.
  10. Javaaman

    1st Brisket

    Getting ready to smoke my first brisket tomorrow (hope I've uploaded the pictures). Almost 7lb packer (the butcher cut a piece from the flat). Injected beef broth and rubbed with BBQ Bros Texas Rub. Oh yeah, a few garlic cloves too. Figuring 10 hrs plus at 235*. Will post updates tomorrow. In...
  11. Javaaman

    Javaaman

    Success/Fail
    • Javaaman
    • Album
    • Comments: 0
  12. Javaaman

    Excessive Smoke/Moisture

    Thanks guys - the last thing I did was ribs (thoroughly cleaned before, but not after). I do remember seeing "fire" when I looked down at the two plates ("opened" as GMG suggests when grilling over 325*) over the heat shield. Makes sense now regarding "grease". I will clean the plates before...
  13. Javaaman

    Excessive Smoke/Moisture

    Tuesday late afternoon I decided to throw a couple of burgers on the smoker. I cranked it up to 400* and then got myself a beer. Came back out and the patio was covered in smoke. I have seen this before at higher temps but this really was bad. I keep the smoker covered at all times and my patio...
  14. Javaaman

    Packer vs. Flat

    Thanks Al and all! So it would seem that the "point" does help to keep moisture in the flat? I realize taste is subjective, but I'm definitely seeing the consensus is to cook with the point on. It is curious why some of the "experts" say to remove the point before cooking. Going to set the alarm...
  15. Javaaman

    Packer vs. Flat

    I will defer to those with much more knowledge and experience when smoking meats. I am a "Newbie" and have been smoking for about a month. I bought and am pleased with the GMG Daniel Boone. That said, I am getting ready to try a brisket soon. Advice (very much appreciated!) has been to go with a...
  16. Javaaman

    Gaining Confidence!

    My thanks to all! I do use a vacuum sealer so freezing leftovers is a good option. I will update (with pictures) with details on my first brisket!
  17. Javaaman

    Gaining Confidence!

    Second go-round with ribs. Tried St. Louis this time instead of baby backs. Two racks, one wrapped after 5 hrs, left the other one "naked". The wrapped rib (one hr) had Parkay, brown sugar and honey. Uncovered the wrapped rib and let both finish off for about a half hour (did cover both with...
  18. Javaaman

    Excessive Smoke Level

    I did hear the fan kick in (not sure about two) - my "gut" tells me changing the pellets won't change much. Going to check again later and will report back. Will post a picture if excessive. Thanks again to all for thoughts and advice.
  19. Javaaman

    Excessive Smoke Level

    Cranked it up to 350* to burn off any "manufacturing" residue. Did get a bit better at the higher temp but it was still puffing out from under the lid. Didn't notice any "dust". "Low smoke pellets" would be great - if they really exist. Thanks for your feedback.
  20. Javaaman

    Excessive Smoke Level

    Thanks for your feedback. I am going to reach out to Green Mountain customer service and see what their thoughts are. Also going to do some research on a cleaner burning pellet - Googled "low smoke wood pellets" and Camp Chef popped up first.
Top Bottom
Back
Clicky