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  1. smokeeater

    First Smoke Right Now!! 13# Brisket

    Hit 190° at 11:20pm. Pulled it out and wrapped it in another layer of foil, and set it in a cooler that I pre-heated w/ boiling water. Surrounded the brisket with towels fresh out of a hot dryer. Over the past hour, the meat temp only rose 1°, but has since dropped down to 189°. I have heard...
  2. smokeeater

    First Smoke Right Now!! 13# Brisket

    I like that part about the "last stretch" while seeing your horse galloping towards the finish line! In the last hour, my brisket went from 170 to 179°. At this rate, I'll be done before midnight.
  3. smokeeater

    First Smoke Right Now!! 13# Brisket

    Sure thing! I'll jump in my and zoom up Wellwood in a jiffy!!!
  4. smokeeater

    First Smoke Right Now!! 13# Brisket

    8:47pm8:53pmI'm confused... Anyway - I'm in the thirteenth hour since the brisket went into the smoker, fat side down the entire time. Meat Temp is 170° and rising approx. 2° each hour. Just foiled it, fat side up. Plan on pulling the brisket out at 190° and wrapping it up and putting it in...
  5. smokeeater

    Baby back ribs

    Right down to the plate full of bones!!! I love it!!!
  6. smokeeater

    First Smoke Right Now!! 13# Brisket

    One more thing! My Maverick ET-73 has performed FLAWLESSLY! How crazy would it have been, especially for a first time smoker, to open the smoker time & time again to check the temperature. On top of that, the wireless remote receiver allows me to stay indoors while it's freezing outside! I...
  7. smokeeater

    First Smoke Right Now!! 13# Brisket

    I am approaching the 12 hour mark!!! Meat Temp is 167°, Smoker temp is 227°. Temperatures went slow around 160°, but never completely stalled... ...at least not yet. I still plan on foiling it at 170°. Picked up a spare tank of propane just in case. Looks real good, not that it's any...
  8. smokeeater

    First Smoke Right Now!! 13# Brisket

    I planned on foiling at 170°. I think I may have stalled at 160° over half an hour ago. Cooker temp is 225°. Should I foil the flat end before 170°?
  9. smokeeater

    First Smoke Right Now!! 13# Brisket

    I added a few more chunks of wood around Noon. Not sure how much smoke I will like, but I am keeping a log and will have to figure out how much is good for me. I just passed the 8 hour mark, and the rate of temperature rise is slowing - about 2° over the last hour to 158°. Cooking temperature...
  10. smokeeater

    First Smoke Right Now!! 13# Brisket

    Current Meat Temp 150* Smoker Temp 222* Just sprayed with mop.
  11. smokeeater

    First Smoke Right Now!! 13# Brisket

    Just hit the 4 hour mark. Opened the smoker, added hot water (boiled on stove), sprayed the brisket, and snapped a picture real quick. Meat is at 144* - when will it hit the "plateau" I've read so much about? Is this all going too fast?
  12. smokeeater

    First Smoke Right Now!! 13# Brisket

    Yes, I added wood two hours ago. I got no visible smoke. Meat is 142*, smoker 229*. Haven't opened the smoker since I last added wood. Camera batteries died and have just finished recharging, so the pictures will start again. Read a few times on here to keep smoke till 140*. Some say you can...
  13. smokeeater

    Can I change the title of a thread I started?

    If that's the way it is, then that's just the way it'll have to be. I'll get over it. I asked, because on a fishing forum I frequent, you are able to change the title. Either way - I'M SMOKIN!!!
  14. smokeeater

    Can I change the title of a thread I started?

    Thanks!
  15. smokeeater

    First Smoke Right Now!! 13# Brisket

    I am at 3.5 hours now. Smoker Temp is 224*, Meat Temp is 140*. Should I add more wood, or just let what's left do it's job? I only used hickory, because I didn't get around to picking up some cherry chips yesterday.
  16. smokeeater

    Can I change the title of a thread I started?

    I started a thread yesterday titled: "First Smoke Tomorrow..." and I wanted to change the title to: "First Smoke RIGHT NOW!" Is it possible? I went into "Edit" for the original post. Then "Go Advance" - I edited the "Title", but it does not change the Title listed in the Forum, only the title...
  17. smokeeater

    First Smoke Right Now!! 13# Brisket

    Thank you SmokeMack for the Smoke Log word document I picked off another thread. A GREAT TOOL!!! 2.5 HOURS Smoker Temp 230* Meat Temp 123* Thin Blue Smoke!
  18. smokeeater

    First Smoke Right Now!! 13# Brisket

    At 1.5 hours, I checked the water level and the wood in smoke box (as per TulsaJeff's new GOSM step-by-step smoke guide). Water level was fine. Not sure if the wood needed changing, but changed it anyway. I have not done any mods to the smoker box that came with the Big Block. I am using hickory...
  19. smokeeater

    Newbie trying a Brisket

    Great stuff in this thread! I'm smoking my first brisket right now, and reading many threads so I don't forget anything! If I am successful, it is mostly thanks to all you that share your experiences on this forum. HATS OFF TO YOU!!!
  20. smokeeater

    First Smoke Right Now!! 13# Brisket

    Started the smoker. Took the brisket out of the fridge and added some more rub. Looked and smelled great! Started my brisket at 8am It's gonna be a long day! But well worth it (fingers crossed)
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