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  1. challenger

    8.5 lb Brisket

    Me likey!
  2. challenger

    Hold Me I'm Scared!

    I wouldn't have even thought about doing this if it weren't for all of the advice I recieved from everyone here! 😁 Thanks to everybody!
  3. challenger

    Hold Me I'm Scared!

    No you don't Xiden!:emoji_wink: This thing is fall apart tender and moist. Cuts like butter and tastes great! It's midnight and the wife and I ate a few pieces and l am beat and done for the day. I'll slice it up tomorrow, vacuum seal it and freeze it. Anyway here are the finished pics.
  4. challenger

    Hold Me I'm Scared!

    I stated I wasn't worried about smoke getting to the bottom as the rack in the pan is a couple of inches tall and will allow smoke to get to the bottom
  5. challenger

    Hold Me I'm Scared!

    Sorry poor editing.
  6. challenger

    Hold Me I'm Scared!

    Out of the smoker, wrapped and into the cooler for a well deserved rest. This thing was floppin' like a piece of jell-o when I took it out of the pan. How long can I let this rest? The wife works 'til 11 tonite and I want to wait for her to cut it 5 hours from now.
  7. challenger

    Hold Me I'm Scared!

    7AM at 153° internal temp. Just a few minutes ago at 170° and foiled over the pan and back in the smoker with two cups of my home made beef broth in the pan. Smells AWESOME! As you can see in the last picture I have a rack under the meat to hold it a couple of inches off of the bottom of...
  8. challenger

    Hold Me I'm Scared!

    Masterbuilt 44" gas smoker.
  9. challenger

    Hold Me I'm Scared!

    I use it on my prime ribs and sirloin tip for roast beef as well.
  10. challenger

    Hold Me I'm Scared!

    Well not really. I'm doing up my first brisket and it's a biggun. 16.67# select from Wally World. It didn't need much fat trimming as the cap was about 1/4" thick already. I used Lee & Perrin's bold steak sauce before I put a 50-50 mix of salt and pepper. I am using an aluminum pan with racks...
  11. challenger

    Will it be safe?

    Pretty much my thoughts. I just thought maybe if it was frozen it might.. Oh well, I just pulled another one out.
  12. challenger

    Will it be safe?

    I got home from work last night around 7, pulled a three pound vacuum sealed T-bone out of the freezer and forgot to put it in the fridge. It sat out around 11 hours. Would you smoke it to 140° and feel safe?
  13. challenger

    Brisket Question?

    I like to leave meat in the fridge for at least 5 days.
  14. challenger

    Vacuum Sealer Bags & Supplies - Discount Coupon

    It's working for me now!
  15. challenger

    Vacuum Sealer Bags & Supplies - Discount Coupon

    Hey Lisa, When I go to look for your mylar bags I get directed to this site: https://www.hugedomains.com/domain_profile.cfm?d=sandboxwebsite&e=com
  16. challenger

    Sponsored Giveaway for Inkbird 150 feet Bluetooth signal barbecue thermometer IBT-4XS with 4 probes

    I live in The USA, Wisconsin to be more precise, and I would use this probe for everything I smoke (which is almost all of the meat we consume in our house) and all that I grill. Thank You for the opportunity to win such a nice piece of cooking equiptment!
  17. challenger

    Anova sous vide $70 for prime members today

    I just ordered one!
  18. challenger

    Verifying smoker temp

    Where do you see it on sale?
  19. challenger

    Sealant for charcoal grill

    This is the stuff you want. No messing with laying a bead and oozing. Clean one surface, cut to length, peel and stick. Adjust your latch to compress the felt and it seals beautifully with no smoke leaks.
  20. challenger

    Need a propane unit to smoke lots of wings twice a week...

    I have a Masterbuilt 30" two door and I like it a lot. I put a flame proof felt seal around the food chamber door to keep the smoke in, a 9"x13" steel pan fits right where the stock water pan bracket goes. I heated it up with a couple of standard oven thermometers and compared different temps...
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