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  1. grimm5577

    Tough not Tender Brisket - Help.

    plus you can probe two spots at once?
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    IMG_4509.jpg

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  3. Tough not Tender Brisket - Help.

    Tough not Tender Brisket - Help.

  4. grimm5577

    Tough not Tender Brisket - Help.

    I would think it's obvious I had to cut it. It just wouldn't stay folded.
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    IMG_4512.jpg

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  6. grimm5577

    Tough not Tender Brisket - Help.

    I think Bruno and Turn and Burn have found my flaw, pulling it too early. Next time I will try leaving it on till 205* - 210* IT and then see how it is with a toothpick / bamboo skewer test.
  7. grimm5577

    Tough not Tender Brisket - Help.

    IT when pulled and set to rest was right around 190* in the past I have waited till 200* - 205* but I wanted to give the toothpick method a try which it seemed perfect when stuck with the toothpick. I didn't check the IT after resting but that's when the toughness seemed to set in. Didn't put...
  8. grimm5577

    Tough not Tender Brisket - Help.

    Well this was my 3rd Brisket that I have done and I still can't get it to be as tender as I like so I'm looking for some help. Here's the process. Applied my dry rub and some worcestershire sauce 24hr in advance. Started the smoker, got temp to 230* and put the meat in. It was 14lbs of meat...
  9. Boneless Shoulder Roast

    Boneless Shoulder Roast

  10. grimm5577

    Boneless Shoulder Roast

    My Sunday Boneless BBQ Pork Shoulder Roast. It was a 5.5lbs roast that I smoked over hickory for about 7 hours or so. Around 1pm Sunday, kind of a late start, I gathered my wood and started some coals. Around 1:30 - 1:45 fire was going well, smoker was heated up. On goes the meat...
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    IMG_4506.jpg

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    IMG_4503.jpg

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    IMG_4461.jpg

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  14. IMG_4469.jpg

    IMG_4469.jpg

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    IMG_4445.jpg

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    IMG_4437.jpg

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    IMG_4485.jpg

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  20. grimm5577

    SMOKIN-IT SMOKER

    I usually always use a pan to form the loaf, but very rarely do I cook it in the pan. I let some the fat cook out.
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