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  1. texasjason

    Brisket cooking quickly!

    Getting pretty close. Tender but not quite like butter in the flat. Maybe another hour or so.
  2. texasjason

    Brisket cooking quickly!

    Got it thanks. I’ll check it here shortly.
  3. texasjason

    Brisket cooking quickly!

    This might be a dumb question but do you poke through the wrap I assume? Or unwrap it each time you test it.
  4. texasjason

    Brisket cooking quickly!

    Yes I think you are right, I found a hot spot I didn’t realize I had before this. Think I’ll wrap it for a while and move it over. Thank you!
  5. texasjason

    Brisket cooking quickly!

    I found that one side of the flat is measuring about 175 and still real firm, while the other side is about 200 and soft and getting close. Other parts are feeling soft too and in or around 200. Any ideas what to do in this case when one sideis not done?
  6. texasjason

    Brisket cooking quickly!

    Thanks!
  7. texasjason

    Brisket cooking quickly!

    Yes good call I have cranked it back up!
  8. texasjason

    Brisket cooking quickly!

    Thanks for the reply. I started about 3:30am. I was going to start earlier but decided to get a little sleep instaed of pulling an all nighter. So, we are about 6 hrs in now, used the instant read at your suggestion and was getting 175-180 ish at various parts. So you were right about checking...
  9. texasjason

    Brisket cooking quickly!

    Well I’ve had a brisket on about 5 hours now and it’s at 191 in the flat, close to the point. Started it out around 275 but have since backed it down to 250 or do. Any thoughts on how to slow this down to make sure fat gets rendered and it doesn’t turn out like shoe leather? I have not wrapped...
  10. texasjason

    Brisket timing question...

    Here’s a pic. Bark doesn’t seem quite there yet to me.
  11. texasjason

    Brisket timing question...

    This thing seems to be motoring along. I’m at 170 after 3 hours and 45 minutes. I’ve backed off the temp to about 240-250....
  12. texasjason

    Brisket timing question...

    Thank you! I’ll do that.
  13. texasjason

    Brisket timing question...

    I bet you keep a close eye on it with all that wood!
  14. texasjason

    Brisket timing question...

    Thank you!! Will give this a shot and ket you know how she turns out.
  15. texasjason

    Brisket timing question...

    I hear ya! Any suggestions on how to avoid staying up all night? I was starting to think gonto bed early and start this process about 3am and bump the heat up to 275. Think that would work?
  16. texasjason

    Brisket timing question...

    Thank you. I was thinking that should give me plenty of time even if it went long like 16 hours, I've still got wiggle room in there.
  17. texasjason

    Brisket timing question...

    OK I'm sure this has been answered a few thousand times on here but I seem to find different opinions so I'll ask anyway. Heading to a neighborhood party and bringing a brisket this weekend ($1.79/lb @ Kroger!). Not new to smoking but haven't tackled a brisket yet; mostly ribs, pork butt...
  18. texasjason

    Old Country BBQ Pits Pecos Owners Thread

    Cool! I've enjoyed mine. I added the nomex around the firebox and cook chamber as it leaked quite a bit but that seemed to be an easy and quick fix. Mine seems to run the best at around 275-300. I have an easier time keeping temps steady at the higher temps than the lower temps. But it works...
  19. texasjason

    time for smoking boneless ribs

    That sounds about right to me although not an expert by any means. If it were me, I'd time it so that I would give myself 3 to 3.5 hours to cook (just in case-you never know what can come up, weather, etc.) then that way if they are done sooner you can hold them until ready to eat.
  20. texasjason

    Pork Butt-How many will this feed?

    Well thanks everyone for your input and suggestions. I did throw in a rack of baby back ribs for fun. The kids like them and let's face it I do too. The dinner went great and I had plenty, probably 2 pounds or so of leftover pork. The houses we went to prior to ours had heavy appetizers and...
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