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  1. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    welp guys here it is... pulled it at 199*, probe was going in easily but as easy as when i made pulled pork i let the steam go off of it for a little bit then wrapped the foil back up.. i wanted to transfer it to a new piece of foil so that it wasn't just sitting in its own juices but it was...
  2. brisket-07.jpg

    brisket-07.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  3. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    Also when i was messing with the wood chunks earlier i created an opening in the charcoal pile that caused the temperatures to creep up to 290's quickly..  i adjusted the intake vents and its slowly coming down now.. i'm hoping it this won't affect the outcome that bad, what do you guys think...
  4. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    Its been 5 hours and I just wrapped the brisket in foil.. the bark looks amazing right now but i couldn't get a picture. Had to work fast. Inserted the prob and its at 174 degrees right now.. seems like its cooking pretty fast! Brisket felt super tough when i picked it up but i'm guessing...
  5. letthemeatrest

    Need a few brisket questions cleared up...

    Excellent results man! I'm in the middle of doing my first one right now, i hope it turns out as good as your's looks!
  6. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    while we're waiting, I found some pics of wings on my camera that me and my little brother made last week on the smoker If i remember correctly, we smoked them naked, turned them frequently for evenness, and then tossed them in sauce. The skin was just bite through and not crispy but it was...
  7. wings-02.jpg

    wings-02.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  8. wings-01.jpg

    wings-01.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  9. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    Thanks gary! its 9lb's.. im going to let it ride untouched for the next 4-5 hours.. its been on for 1 hour and 15 min so far
  10. My first brisket is now on the smoker... w/pics!

    My first brisket is now on the smoker... w/pics!

  11. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    Started my first brisket today...  My plan is to keep the smoker at 250 degrees, using only Oak (first time trying oak as well), will be wrapping it in foil once the outside looks nice Seasoned over night with salt and pepper, garlic & onion, and a little bit of paparika Here are some...
  12. brisket-06.jpg

    brisket-06.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  13. brisket-05.jpg

    brisket-05.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  14. brisket-04.jpg

    brisket-04.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  15. brisket-03.jpg

    brisket-03.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  16. brisket-02.jpg

    brisket-02.jpg

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    • Album: My first brisket is now on the smoker... w/pics!
  17. brisket-01.jpg

    brisket-01.jpg

    • letthemeatrest
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    • Album: My first brisket is now on the smoker... w/pics!
  18. letthemeatrest

    How do I get paper thin crispy skin on chicken?

    thanks Chef JimmyJ, this sounds like it will work! i will try this on my next chicken thigh smoke
  19. letthemeatrest

    Costco meats thread (pricing and favorite cuts)

    looks like you only save a little bit of money but have to buy a whole lot! i agree about the boneless pork butt being mangled to death. last time i couldn't even figure out how to tape it back together. i've heard that you can sometimes request the bone-in version if you talk to the meat guys...
  20. letthemeatrest

    Costco meats thread (pricing and favorite cuts)

    When they say "by the case," does that mean you have to buy the entire box, which will end up being hundreds of dollars?  Do you guys know how much meat each box averages?
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