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  1. demosthenes9

    Smoke Hollow - gas flame problems

    Hmmm, I was hoping that you could easily test to see if it was the regulator.  if your neighbor is willing, grab your wrench and disconnect the propane hose from your Smoke Hollow. Take the tank, hose/regulator over to your neighbor's house.  Disconnect his hose where it connects to the burner...
  2. demosthenes9

    Smoke Hollow - gas flame problems

    Do you have a propane grill by chance and a wrench ?
  3. demosthenes9

    First Brisket!

    Nope/yep, slice against the grain for tenderness.  As to temp, the only thing I use temp for is to tell me that it's time to start checking my brisket for tenderness, and that's at about 180 degrees.    I've had some briskets finish at 180, others were 210 or more when they were done.   Depends...
  4. demosthenes9

    first brisket ever

    Congrats on the brisket !!!
  5. demosthenes9

    First Brisket!

    You're getting there.  Couple of observations for your next one; the lack of tenderness and moisture was because the brisket was undercooked.  Second, it looks to me like you sliced the brisket with the grain instead of across...
  6. demosthenes9

    first brisket ever

    BTW, some quick science type stuff.   The internal temp (IT) will rise pretty fast when you put the meat on.  meat was probably around 40 degrees or so, smoker is 225 or so.   As the IT gets closer to the chamber temp, the rate of increase will slow down.     At around 150-160ish, the brisket...
  7. demosthenes9

    first brisket ever

    Quote: Yes, that's normal.   Tips ?  Close the door and let the thing cook.   Once it hits about 180, start checking for tenderness by sticking a probe into the thickest part of the flat.  When it does in and out like a knife through warm butter, the brisket is done. How often to check kind of...
  8. demosthenes9

    First Brisket!

    It's doing fine.    It should feel tough at 147.    Don't cook to a specified temp, rather, cook it until a probe goes in and out like a knife through warm butter at it's thickest point.    Wrapping with foil/butcher paper is a personal choice and depends on a couple of factors.  Basically...
  9. demosthenes9

    1st posting for brisket!!

    Congrats.   It fell apart due to the amount of time it spent in the foil.  If that's what you were after, all good.   If you want to try sliced, just pull it a bit earlier next time.
  10. demosthenes9

    How Did You Choose The Temperature That You Barbecue At?

    I started out around 225iah but have slowly made my way up to 300+ for most things.  Exception would be any beef product that I want rare to midrare.  I prefer a nice, consistent edge to edge color on these smokes so I run 225ish or lower on them to attain that.
  11. demosthenes9

    Too much time?

    Something is even further off.  Fluctuating between 265 and 240 would put the avg temp of the cook around 250.  Meat temp should have been higher in 17 hrs.
  12. demosthenes9

    2 year old smoked chuck roast

    hard to say on something vac packed in the home.   Commercial vac pac is a different story.   I cooked some butts that were over 3 years old and they were fine.  I'd think that worst case scenario would be a bit of freezer burn.   If you find some burn on the meat, just slice it off.  It's not...
  13. demosthenes9

    Too much time?

    SB, when you were measuring the temps at 240, where was the temp probe ?   By my math, it was 19 hrs at an avg temp of 240 and the butt was only up to 174 ?  Something is definitely wrong somewhere.
  14. demosthenes9

    First Brisket

    No, using something else in that cup won't add any flavor at all.  Stick with water.    Now, if you want to spritz or mop with cider, that's a different story.
  15. demosthenes9

    Any tips on making a select brisket flat edible?

    I start probing just a bit earlier than Chef Jimmy, at 180 degrees. Long story short, getting brisket done is a function of time at temperature or temperature over time.  It's actually possible to have a brisket finish at 160 degrees if you cook at a low enough temperature for a really long...
  16. demosthenes9

    Morning All;

    Hi there Oldfella.   WRT rub recipes being too big, have you tried running any of them through a recipe calculator/converter on the web ?   There's a number of them that will upsize or downsize the measurements for you.  Probably even convert from US measurements into metric if need be.
  17. demosthenes9

    Any tips on making a select brisket flat edible?

    Moisture in a brisket comes from the breaking down of the connective tissues between the muscle fibers.   While a flat doesn't have much marbelling to speak of, it has plenty of connective tissue and will be moist if cooked correctly. Stick it in your smoker and cook it until it's done, which...
  18. demosthenes9

    Basic Brisket Smoke

    Gotcha.  Didn't know how wide/big your 4 burner was.   Short version is that you want to do whatever you can to minimize direct/radiant heat.    Say that your grill is 36 inches wide and the brisket is 24 inches.   The burner tube on the end might be 6 inches in which puts it 6 inches or so away...
  19. demosthenes9

    Basic Brisket Smoke

    Would be kind of difficult as you would most likely be doing a direct heat cook with the meat only about 4 to 5 inches from the burners.  Now, if you could figure out a way to elevate the brisket and also put a pan or something between it and the burners to act as a heat deflector, it could work.
  20. demosthenes9

    Basic Brisket Smoke

    How does Franklin (and others) do it?  They cook the brisket long enough so that it is tender!!!  If your brisket was tough, you didn't cook it long enough.
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