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  1. image.jpg

    image.jpg

    • firemanjon
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    • Album: Brisket Practice Again
  2. firemanjon

    Brisket Practice Again

    Some au jus caught from the foil pan underneath with added rub and butter.
  3. image.jpg

    image.jpg

    • firemanjon
    • Media item
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    • Album: Brisket Practice Again
  4. firemanjon

    Brisket Practice Again

    Well...it's been a long day, lol. Here's the payoff at the end...it was worth it. Brisket quality was good, bend test was good, could've prob pulled just a few degrees sooner actually but it held together and pulled right apart with Very little resistance, hardly noticeable resistance. Was moist...
  5. image.jpg

    image.jpg

    • firemanjon
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    • Album: Brisket Practice Again
  6. firemanjon

    First Prime packer

    Great advice!! That's what I'm working on myself. Practice makes perfect. Learning from the great guys on here and tweaking my methods along the way...keeps seeming as each one is better than the last so I'm happy with that. I didn't stop practicing once I got a few good ones...I'm trying to...
  7. firemanjon

    Brisket Practice Again

    Thanks!! I'll definitely report back. Just pulled it at 5:45 so cook time was 8.5 hrs. IT was 201 on maverick and 198 on my Taylor thermometers when I pulled it...waited until it was probing tender. Let it set open a few minutes and double wrapped in foil and then a towel for the rest time. Plan...
  8. firemanjon

    First Prime packer

    Great looking job on the brisket...wishing mine was done now lol. Hoping to get my skill level up with Randy's someday. Mine aren't quite that consistent yet
  9. firemanjon

    Brisket Practice Again

    IT now at 190. Still not probe tender all the way through yet...she's still smoking away but has a really nice bark going on.
  10. image.jpg

    image.jpg

    • firemanjon
    • Media item
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    • Album: Brisket Practice Again
  11. firemanjon

    What's your favorite wood to smoke with

    Welcome from Arkansas!! I vary woods with whatever I'm smoking. On birds I use apple/pecan mix, on briskets I use either pecan, hickory, and oak or a mix of the three depending on how I'm cooking it, and pork I use pecan/apple for ribs, or hickory or oak for butts. I usually keep smoke flowing...
  12. firemanjon

    Just bought my first smoker

    Welcome and congrats on the mes. They are handy lil cookers and can make some great food
  13. firemanjon

    Newbie

    Welcome Mike!! Hope your mes brings you lots of great food!!
  14. firemanjon

    New to the forum

    Hello from central Arkansas. Welcome to the forum...lots of great guys and information here. Happy smoking.
  15. firemanjon

    Brisket Practice Again

    Thanks!! IT is 171 right now...been there for a while now...have the vents on bottom completely closed...crazy high wind today...temps staying fairly steady though. I'll get another pic as soon as I open it up to check tenderness. Usually start that about 180.
  16. firemanjon

    Lerker decided to join

    Welcome!! Hope all goes well with your new smokehouse!! Sounds like a fun project
  17. firemanjon

    Smoked Prime Rib (First of 2017)

    Excellent job...looks wonderful. Making me hungry now going to have to go find something to eat. I'm going to have to try that some day.
  18. firemanjon

    New from NY

    Welcome from Arkansas George...great place full of great people here. I'll actually be in Louisville at a convention in March lol small world. Happy smoking...let us know if we can help you out.
  19. firemanjon

    Franklin's recommended brisket temp and times

    I have noticed when I do mine hotter they do get finished sooner as it seems to push through the stall faster. I do brisket on the wsm and when I do a "hot and fast" cook I push it to around 300-320. I am changing a lot of things up at the moment trying to find out that same thing for myself. I...
  20. firemanjon

    Brisket Practice Again

    Sry bout the picture bomb guys still trying to figure this out on my phone...didn't mean to post duplicates
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