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OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
dead set at 225-230 -
Anyone have a good creamy cole slaw recipe that uses blue cheese crumbles????
I tried some cole slaw about a year back, best I ever had... creamy style and it had blue cheese crumbles in it.... Man I wish I would have asked for the recipe..! Does anyone out there have a recipe I could try like this??? Any help is appreciated- jstanford
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NEWBIE! Kinda, just forgot my old screen name, password and email! Figured i'd start new
Hello everyone in my favorite forum site! I have a million questions and you have a million and 1 answers.....Thanks in advance -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
I thought if it was dry that you were supposed to cut with the grain instead ?? -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
Well, took it out of the cooler, eyes bright with excitement....... DRY! It pulled like a 215 degree pork..... Tasted good but very dry, I cut with the grain and did the best I could, fell apart right in front of me -
Bought my first Bologna, now what????
hey Cowgirl, The cream cheese wrapped one, Looks fairly uncomplicated to try, did it taste half as good as it looks? If so, I'm trying that one tomorrow! -
Bought my first Bologna, now what????
Oh My GOD! That looks awesome, I love this site! Thanks for the pointers, that's exactly what I was looking for. You rock -
Bought my first Bologna, now what????
Just your basic hunk of Bologna, would like a mild smoke on it, what temp and how long?? Do I put a rub on it or leave it alone? score it or not? Any suggestions will be appreciated -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
took it off the smoker at 9:00pm (central) so it had a 25 hour smoke! The propane smoker kept dead on 225 and only varied as the wood was really smoking and on fire....Pulling it off the rack it broke right in half, don't know if I dried it out or that's what it should do so I tight wrapped it... -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
probe is in the flat, was slightly chilled when put in smoker, doors not opened often -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
I was going to pull it off at 185 and wrap in foil and put in my cooler to sit for a couple hours, seems to be the concensus among my peers. -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
Never thought of that! Yikes, I'm at work and the meats at home, Hopefully it's not that, This brisket looks so darn good. Is it possible for it to take this long? Now i'm scared about the pocket thing, I don't want to ruin this pristine piece of beef....Thanks for the heads up, I'm a newbie but... -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
New Propane smoker, dead set at 225, yes, I checked with three different thermometers. First off, I'm not complaining here, low and slow is the key but I have NEVER had one take this long, Could it be because of the accurate 225 throughout the smoke?? In the past, I have done my best to get to...
