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  1. demosthenes9

    Smoking newb; first brisket ever

    A trick that Foamheart brought up (in another thread) for finding the grain later is to find it now and cut a corner off going against the grain.  Will be easy to spot after cooking.  With regards to the bark, I definitely don't like it to be crispy, but there's kind of an inbetween stage where...
  2. demosthenes9

    Smoked Prime Rib (Panned #3)

    Hehhe, rookie.   Get a freezer     That way you don't have to wait for them to go on sale. Nice looking PR Bear, as usual.  You are the PR King.
  3. demosthenes9

    First brisket on at 3:30 just a few final questions...

    Agreed for the most part.  One thing I'd point out is that there's a bit of a myth to "if you are looking your aren't cooking".   The meat itself is very good wrt heat retention.  Opening the door for a minute to check the brisket will drop the chamber temp a bit and that will take some time to...
  4. demosthenes9

    Smoking newb; first brisket ever

    Wrapping in foil holds in steam.  Butcher paper lets most of the steam out, but still protects the outside of the brisket from getting crispy.   I slather my briskets with oil.  Don't bother measuring, just pour a bit on and coat the brisket.  it's kind of like greasing a pan with oil or...
  5. demosthenes9

    First brisket on at 3:30 just a few final questions...

    Yes, keep probing.   Might even reach a point where you want to check every 15 minutes.
  6. demosthenes9

    MES 40 or Smoke Hollow 44 LP?

    haven't used a MES so I won't speak about them other than to say that many here have turned out some fine Q with them. That said, I like my SH44 enough that I went out and bought a second one to use as an outdoor oven.    If you use an AMNTS tube burner with it, it pretty much is "set it and...
  7. demosthenes9

    First brisket on BGE good but needs work

    You can ignore the point when probing.  Just don't worry about it.  Probe the flat at it's thickest part.  Was the flat dry and kind of tough ? i.e. didn't pass the pull test ?   Or was it dry and crumbly / falling apart ?
  8. demosthenes9

    Thin brisket

    Some will say that separating means the the point can't protect the flat from drying out.  But, seeing as how many cook just flats, I don't subscribe to this notion. yes, a thinner brisket will be done quicker.   If you can arrange the brisket so that the thinner part is in a cooler area in the...
  9. demosthenes9

    Brisket strike out

    You can cook brisket at chamber temps ranging from 180 - 350 degrees.  If your flats are coming out dry and somewhat tough, they are undercooked.  If they are dry and crumbly/stringy, they are overcooked. Don't cook to a specific temp.  Rather, cook until you can stick a probe into the thickest...
  10. demosthenes9

    Calling all Smoke Hollow owners!

    Try using a single wood chunk in each tray.  If you don't get any more flareups but want more smoke, then try 2 chunks in each tray, but put some distance between them. 
  11. demosthenes9

    #6 Eye of Round with pics

    That roast isn't going to take long to smoke.  I'm thinking 3 to 4 hours tops based on the thickness (as best as I can judge it).  Smoke it at a very low temp, like 200 degrees to help make it more tender.  Pull it at about 127ish and finish off with a reverse sear to get a nice crust.
  12. demosthenes9

    Brisket point question

    Yes, you can slice the point just like a flat.  Be sure to cut across the grain.  Meat will be fattier, but it will be delicious.  FWIW, when you go to some of the famous brisket joints in Texas, they'll ask if you want "Fatty" (point) or "Lean" (flat). Whether you should slice or make burnt...
  13. demosthenes9

    Smoker went out over night

    I'd finish cooking it and would eat it with no reservations. Butt went on the smoker and was in a 225 degree chamber for some time.  That takes care of surface bacteria.  Butt is an intact piece of meat, so 40/140 in 4 rule really doesn't apply the same way.
  14. demosthenes9

    Tough Pork

    you didn't cook them long enough.  As Noboundaries said, use the probe test.
  15. demosthenes9

    When to probe....

    How this all came up from what I saw is that it IS theoretically possible to cause a food safety issue by sticking the probe in before the meat goes into the smoker.   What would need to happen is for the "right" type of bacteria to be in the exact spot that you stick the probe in.   The probe...
  16. demosthenes9

    Breaking through the stall?

    Zak, You have a number of options for dealing with the stall. 1.  Crank up the heat. 2.  Wrap in foil or butcher paper. 3.  Combination of the above. 4.  Say what the heck, leave it alone and drink another beer or three. BTW, is this your first brisket ?   What's your plan for the cook ?
  17. demosthenes9

    When to probe....

    I'm not JJ, but I would say that it's perfectly fine. 
  18. demosthenes9

    LET'S TALK BRISKET!!

    All good coach.  
  19. demosthenes9

    What is the best cut of beef for roast beef?

    You can use bottom round, top round, eye of the round, sirloin tip or sirloin to make nice roast beef.   When cooking it, the lower the chamber temp the better.   I'm now doing them at 200 chamber temp or less.   
  20. demosthenes9

    LET'S TALK BRISKET!!

    One problem here is that not all briskets are done at 205.  Some might be spot on, but some might be undercooked while others might be overcooked at 205.   use the probe test.
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