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  1. Mark Adams

    Overnight Brisket

    Thank you, I had to double check which part was supposed to be probe tender since I used to go by temp alone (this forum has shown me the way when it comes to doneness) Do you use your temp probe to check for tenderness or a toothpick? I feel like the temp probe could go through tougher meat...
  2. Mark Adams

    Overnight Brisket

    Hit 190 in the flat so I went out to probe. Still a little resistance on the probe so I’m gonna let it ride. Looks like it will be done before 205 at this rate, except the point is already at 203. Gonna be patient with this one and let it go until it’s done.
  3. Mark Adams

    Overnight Brisket

    Switched over to gas about 8:30 to help fight through the stall. Beginning to climb again, now at 180 after 9.5 hrs. Gonna start probing for tenderness at 190
  4. Mark Adams

    Overnight Brisket

    I might try that Foam Thanks Al!
  5. Mark Adams

    Brisket Time Here We Go

    Yea I thought it usually happened around 165 but I’ve heard it being higher and sometimes not happening at all. Not sure if that’s because I’m cooking a little hotter (250-275) or what.
  6. Mark Adams

    Brisket Time Here We Go

    Hope all is going well George, the sun just came up here and I’m waiting on the stall. Up to 170 on the probe after 6.5 hrs Mark
  7. Mark Adams

    Overnight Brisket

    It’s a JinTop wireless digital meat thermometer, serial is B078N2PVBW. It was a good deal on amazon for my first one and it works great except for the alarm setting
  8. Mark Adams

    Overnight Brisket

    No such luck , Foam. Search for instructions led to nothing. Went back to the amazon page and asked a question, hope to hear something back soon.
  9. Mark Adams

    Overnight Brisket

    Made it to daylight, got a nice bark forming over the point. The flat keeps catching the fat runoff from the point and hasn’t started to get a bark yet, has anyone else had this problem? I’ve been mopping that up and hitting the point with it to try and empty the “pool” What’s a good remedy for...
  10. Mark Adams

    Overnight Brisket

    I threw away the instructions to my thermometer and I can’t figure out how to set the alarms, thankfully I haven’t needed them yet. Good luck to you as well George
  11. Mark Adams

    Overnight Brisket

    Reading about 127 after 3.5 hrs, smoker has been running around 250 pretty steady, with a couple highs and lows
  12. Mark Adams

    Overnight Brisket

    I’m gonna stay up as long as I can but if I start drifting off, I’m not too proud to switch the gas on and grab a couple z’s. I’d rather have an “under-smoked” piece of meat than one that sat out in dangerous temps and turned into an inedible mess
  13. Mark Adams

    Overnight Brisket

    If only that were an option, haha. Gonna use charcoal and hickory to get a good bark and then switch to propane once I wrap. I turned my OK Joe into a hybrid stick burner/propane smoker a week ago and I’m looking forward to getting that help on long cooks, but the first half or so is still about...
  14. Mark Adams

    Overnight Brisket

    Rubbed with S&P, ready for the OK Joe
  15. Mark Adams

    Overnight Brisket

    About to put on a roughly 11# whole brisket (13# before trimming). Gonna stay up with it until it’s time to wrap with peach paper then I’m gonna let the propane do the rest. Plan to start probing for tenderness around 190 to be on the safe side, fingers crossed
  16. Mark Adams

    Leftover brisket

    Haha George, I’m gonna try not to eat it all. My wife isn’t a huge fan and I don’t want to turn it into a chore. Plus, if I freeze it the next day, there will be more for later
  17. Mark Adams

    Leftover brisket

    My dad has one, I’ll be sure and bag some up for him as a “rental fee” Thanks y’all, fingers crossed for leftovers worth saving this time
  18. Mark Adams

    Leftover brisket

    I plan on smoking a 13# brisket tomorrow for the 4th. No party planned, just practicing my brisket cook. There’s no way my wife and I can eat all of the meat before it goes bad, what’s the best way to preserve the leftovers? What’s the best way to reheat them? (I don’t have a sous vide machine...
  19. Mark Adams

    Hello From NC

    Welcome from Clover, SC!
  20. Mark Adams

    What are you smoking for the 4th?

    I’m gonna attempt “take 3” with a 13# brisket. This will be the biggest one I’ve tried so I’m gonna start smoking Tuesday night and attempt to stay up with it, we’ll see how that goes, haha.
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