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  1. pi guy

    My brisket (with pics)

    So I panicked a little (LOL). I pulled it out of the cooler, left it wrapped in foil, and put into my large electric roaster set to "keep warm" which is just under the 150 mark, so I assume it's about 140. I put a little water in the bottom and put 4 small slits in the foil.
  2. pi guy

    My brisket (with pics)

    @tallbm gave me great advice which I followed. Just didn't think to ask about the hold afterward. I hope I didn't mess this up by making it tough while holding so long :(
  3. pi guy

    My brisket (with pics)

    Ok, I pulled my brisket at 10:30 this morning, wrapped in 2 layers of foil and towels and put in a cooler. It's now 1:00 pm, but we're not ready to eat for at least a couple of hours. What should I do??
  4. pi guy

    Fed up!

    Thanks. Yes, will do for sure!
  5. pi guy

    Fed up!

    Guess I need to look into this. For what it's worth I light pellets in the AMNPS and let it burn for a few minutes, then blow it out, then blow on it again to get fire again, and repeat a couple times. Then into the MES. Maybe the mailbox is my only option. I'll do a search, or if anyone has a...
  6. pi guy

    Fed up!

    I use the tube on my grill and the tray (maze) in the smoker. I align it so the lit side is closest to the tray door and the maze long lines are perpendicular. If that makes sense lol
  7. pi guy

    Fed up!

    I use the tube on my grill and the tray (maze) in the smoker. I align it so the lit side is closest to the tray door and the maze long lines are perpendicular. If that makes sense lol.
  8. pi guy

    Fed up!

    I haven't looked into it. I will though, thank you.
  9. pi guy

    Fed up!

    Yes, usually for about 1:30 I sometimes leave the tray out completely but didn't tonight. Maybe that's the difference now.
  10. pi guy

    Fed up!

    I'm getting to the point where I can't deal with my MES40 anymore. I'm so tired of babysitting it to add chips every 30 minutes. I use an AMNPS, but getting that thing to keep smoking and not go out is a chore unto itself. Love smoking, but this is making me crazy. Currently have a brisket in it...
  11. pi guy

    Meatball sandwich w/ wine infused asiago on a whey sourdough ciabatta bun

    Fantastic! I'm salivating. Can you share your tips/secrets on the ciabatta and cheese?
  12. pi guy

    TX Smoker Inspired Smoked Bourbon Glazed Meatloaf

    Oh man I am SO doing this. After Lent. When I can enjoy a glass of bourbon after I eat about half of the loaf!
  13. pi guy

    Brisket advice please

    Fantastic!! This is why I LOVE this place, you guys never dissapoint and I have learned so much from you all. Thank you, I'll be sure to detail my smoke, as I try to do with most of mine. Wishing I could do this sooner, but damn Lent LOL!!
  14. pi guy

    Brisket advice please

    It's been a long time since I smoked a brisket and to be honest I don't remember how I did it before (my one and only time I think). Local place had what I thought was a great deal on whole brisket at $3.98/lb. Couldn't pass it up, so I'm throwing it in the freezer and will bring it out the...
  15. pi guy

    BIRTHDAY RIBEYE, ARTICHOKE AND FRENCH SILK PIE FOR DINNER!

    Nice birthday treat, all around! Been wanting to try grilling or smoking artichokes, like the dip idea. And love the tiki mug!
  16. pi guy

    My take on Philly chicken cheesesteaks

    Perfection! I'll take 2!
  17. pi guy

    March '23 Throwdown: Gone But Not Forgotten (Edited)

    Love this idea, and hope to join in. A few of these fine folks who have passed (RIP) have helped encourage me along the way in my short time here, so I'd love to honor them and their passion for creating great eats! With that being said, (this is probably a dumb question) but if we can't...
  18. pi guy

    Firehouse Brisket for the Guys...

    Great looking smoke, excellent job! Thinking of doing a brisket soon and this gives me much excitement!! That, and the brisket French dip I had today for a work lunch, at a great small town BBQ joint. Thanks for sharing!!
  19. pi guy

    Smoking for 175 for my parents 50th anniversary

    I did a bunch of butts this summer for about 100 people. I smoked them all ahead of time, then vac sealed and froze them. The day of the party I thawed the bags in a water bath in a big roaster, and then put the meat into pans over sterno cans. Never dried out, and the flavor was excellent.
  20. pi guy

    foods that don't hold up well in the freezer

    This is what we did for our big party. Reheating them in almost-boiling water in the vac-sealed bag I froze the meat in. I honestly didn't notice even a slight bit of difference from freshly pulled pork. Then again, the oldest of it was only in the freezer for 2 1/2 months. Longer may have...
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