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. a-ok pressure

    oven finish brisket question

    Thank you.
  2. a-ok pressure

    oven finish brisket question

    at what point should I put it in the oven?
  3. a-ok pressure

    oven finish brisket question

    I'm making a full brisket. I wanted to know if I can finish it in the oven because I also want to do ribs and I don't have enough room in my smoker.
  4. a-ok pressure

    Brisket Point!

    I have done a lot of briskets. To be honest the only part I really like is the point. I make burnt ends and they come out amazing!!! The flat always seems to be dry. I was thinking of just smoking points going forward. Do I treat the point the same as the whole brisket? By this I mean, bring it...
  5. a-ok pressure

    Bean Recipe

    IS there a bean recipe that has no sugar or sweeteners in it? I guess I'm looking for a low call or diet bean. Thanks 
  6. a-ok pressure

    Probe Location

    Is the grommet anything special? Is it a high temp grommet? Where did you get it?
  7. a-ok pressure

    New Smoke Hollow Temp Help.

    Anyone???
  8. a-ok pressure

    New Smoke Hollow Temp Help.

    I got a new Smoke Hollow PS4400 from Sam's club. I seasoned it and it went fine. I smoked some ribs today but ran into some problems. When I first started the smoker everything went well. I wasn't able to maintain 225 with both burners on in the beginning but I got a handle on it with only...
  9. a-ok pressure

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    This thread is a tremendous help! I am doing a brisket for New Years, I cut all the fat off the last time, and separated the point, the flat was was very disappointing and dry. The flat was good the next day with a lot of sauce for sandwiches. The only good part was the point and the burnt...
  10. a-ok pressure

    German sausage roll

    Take that recipe, roll out the meat, stuff the cabbage in the middle, wrap the outside with bacon, that would be a hell of a fattie! You could call it a Polish Fattie or a German Fattie, If you put sauerkraut in the middle would lean more towards German. Just my 2 cents.
  11. a-ok pressure

    How to load??

    Thanks!
  12. a-ok pressure

    How to load??

    The brisket will be going in the day before. The ribs will go in the next day. My plan is to have everything finish at 7pm for New Years Eve dinner. I will remove the brisket when done, pull the point and cube it, wrap the flat and rest it. I will put the point back in for burnt ends for a...
  13. a-ok pressure

    How to load??

    I have a GOSM and I will be smoking a 15 pound brisket and 5 racks of ribs. What is the best way to toad the meat? Should I have the brisket on the top rack with ribs on the lower racks or should I have the brisket on the bottom rack and the ribs above it? I know this question sounds silly...
  14. a-ok pressure

    do you wrap your ribs at the end?

    I don't wrap my spare ribs. I smoke them for 4 hours at 225. Then for the next 2 hours I spray them every half hour to hour with apple juice. Then the last hour I put sauce on them and spray them again . My ribs take about 7 to 8 hours to complete. Make sure the water pan has water in it all...
  15. a-ok pressure

    NEED HELP WITH SMOKING MEAT!!!!!!!

    That is why I went with a propane smoker. To avoid all those problems
  16. a-ok pressure

    My second Brisket, and I need help!

    Ok so I sorted it all out on how to smoke the brisket thanks to all of you!!!! Now for the curve ball!!! I also want to do some St. Louis style ribs to go along with the brisket! I have done these ribs in the past and they have come out great! I have four racks in GOSM, how should I load the...
  17. a-ok pressure

    My second Brisket, and I need help!

    Thanks for all the help!!!! I used the search list that Bill posted in his answers to me. I took some time and went through a few of the and found this link. http://www.amazingribs.com/recipes/beef/texas_brisket.html This link was extremely helpful to a newbie like me in the play by play of a...
  18. a-ok pressure

    My second Brisket, and I need help!

    I am planning to put the brisket in a foil pan to catch the juices. Once it has reached finished temp in the smoker and I pull it out is it okay to separate the point to make burnt ends or do I have to let it rest as a whole to redistribute the juices in the flat?
  19. a-ok pressure

    My second Brisket, and I need help!

    I will be doing my second ever brisket for New Years this year. The first one I smoked I separated the flat and the point. Trimmed all the fat off and when I put the meat in the smoker I put the fat on the rack above to render down and baste the flat and point. Those instructions where from a...
  20. a-ok pressure

    Cold weather smoking question.

    I have a GOSM. I cleaned the screen to get a nice blue flame. I ran the smoker for 1 hour on the highest flame possible and the internal temp only reached about 290 degrees. The outside temp was about 40 degrees. If I close down the 3 vents will that increase the internal temp? What do you...
Top Bottom
Back
Clicky