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  1. smokesontuesday

    Briskets coming out tough

    Definitely sounds like adding that top rack created a hot zone. 280 isn't bad though if it's even across the whole grate. I'd bet it is probably more like 340 - 320 - 300 - 280 - 260 as you move away from the firebox down the grate.
  2. smokesontuesday

    Pork Sirloin Roast Canadian Bacon w/ Q-View

    Thanks for the points @Bearcarver, @SmokinAl, and @tropics  
  3. smokesontuesday

    Briskets coming out tough

    Being hotter closer to the fire box is normal for an offset. That's why so many people use a baffle or tuning plates to even the heat out, which you're already trying to address. This is very good advice. It would be nice to have the same temp reading from before the top shelf was added for...
  4. smokesontuesday

    Briskets coming out tough

    That all looks pretty standard to me. Does it matter where in the smoker you place the briskets? The only thing I can think is that the top shelf is creating a heat dam somehow and drying out the thinner part of the flat. There are guys a whole lot more knowledgeable about offsets than I am...
  5. smokesontuesday

    Briskets coming out tough

    Any chance you could post some pics of it? Hard to say much of anything only knowing generalities.
  6. smokesontuesday

    Briskets coming out tough

    If the top rack is reflecting heat onto that part of the point it is quite likely. I don't know exactly how your cooker is set up but it is possible adding the top rack created a hot spot.
  7. smokesontuesday

    Scotch barrel chunks

    Never seen them before but let us know.
  8. smokesontuesday

    Let's talk about the "B" word...

    Always an exception that proves the rule. Hopefully she didn't try to cook too much.
  9. smokesontuesday

    Let's talk about the "B" word...

    I'm of the opinion that Grandma's apple pie is the best, no matter who the Grandma in question is. As long as they bake it then it's the best. I know this because my Grandma's apple pie is the best.
  10. smokesontuesday

    Good price for some wood

    That sounds reasonable enough to me.
  11. smokesontuesday

    Butcher paper vs foiling

    Make sure the neighbors can't see you. 
  12. smokesontuesday

    225 vs 275

    I still figure a good hour per pound but I don't sweat the time too much. Meat is done when it's done. I've had 10-12 pound briskets hit ~205 IT in 8 hours and I've have had them take 14, even at ~275. I did two 3 pound pieces of pastrami a few weeks back that I guesstimated 6 hours for at 225...
  13. smokesontuesday

    Feeding the masses !!

    If you just want something quick on the grill to get the smoke smell out there then chickens work. You can pull them and serve pulled chicken sandwiches too for those who don't eat pork. That wouldn't change much in your setup and should move pretty quickly.
  14. smokesontuesday

    Surf and Turf Wednesday Style

    Hmm....her loss. More for you. Great looking plate, except for the asparagus. Never have found a way to fix that stuff that I didn't feel like I was chewing on twigs.
  15. smokesontuesday

    Ash Particles

    Don't know what part of Oklahoma you're in but my little corner of NE Oklahoma was more than a little windy last Saturday. You're going to get a little ash moving around on days like that. As long as it doesn't get the meat completely coated you're fine.
  16. smokesontuesday

    Bass Pro Product Protection

    Sounds like a SquareTrade warranty. They're usually pretty good. I avoid most of them though.
  17. smokesontuesday

    Going basic with rubs is best

    For beef, especially brisket, I go basic SPOG, heavy on the pepper, most of the time. I'll get adventurous with short ribs or chuckies from time to time and try something different. For chicken I use Cavender's Greek seasoning 99% of the time. The only exception is wings and I use Tony...
  18. smokesontuesday

    Cooler for "foil, towel, cooler"

    Walmart special that I use https://www.walmart.com/ip/Rubbermaid-48-qt-Ice-Chest-Cooler-Blue/20613565 It lives with all the other smoking gear in the shed until it's needed. I store my wrap towels in it between smokes.
  19. smokesontuesday

    Masterbuilt Analog & 3 part brisket

    Here's hoping he removed the point and that's one piece then split the flat in half for the other two pieces (assuming it was a full packer). Don't know that I've ever seen a trimmed flat that weighed 17 pounds but anything is possible. I wouldn't bet you're lucky enough that this is the case...
  20. smokesontuesday

    MES40 - Gen2.5 Box Size

    Glad you got it. Looking forward to Q-Views in the future.
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