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Big Green Egg & Brisket
Hey, I finally found an advantage to living in the Midwest during the miserable winters. We DON'T have to use ice to keep stuff cold. -
Charcoal / Lump storage
What Richtee said... and if you really want to get fancy HD and Lowes has a "special" storage bin for coal- xtexan
- Post #3
- Forum: General Discussion
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Not a know it all, just BORED!!
If you guys have seen me posting on here and "jumping in" on alot of posts... Well its not because I am trying to be a "know it all" I am bored! The company has me in Indy on Mon and Tuesdays for 8 wks and not much to do here in this skeleton office.... Ive already counted all of the staples and...- xtexan
- Thread
- Replies: 11
- Forum: General Discussion
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Big Green Egg & Brisket
7-9 lber you should be fine. Bigger?,What Fatback said, depends on shape. -
The best thing about SMF.....
Yea, I guess I left that part out...LOL- xtexan
- Post #18
- Forum: General Discussion
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Hi From Indianapolis
Welcome Brian, your in good hands.... Hey I'm in Indy right now on business and will be for the next two months on Mon and Tues. How about bringing me some Q. Just kidding but if there is anything i can help w/ let me know. Will -
The best thing about SMF.....
Ok from time to time I visit another site, mostly because it is more about the business side of smoking. But I have to say the folks on this site are sooooo.. much nicer and helpful. I can't believe how some of the guys on the other forum treat each other, one guy will say something and they...- xtexan
- Thread
- Replies: 24
- Forum: General Discussion
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Hot Dang, I got my Lang!!
Congrats on both of your new babies! Thanks for the pics I was getting grumpy!LOL- xtexan
- Post #20
- Forum: Wood Smokers
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New type Brisket with Q-view...
Hey Abelman do you smoke fat cap up or down or flip? -
Telfair County, Georgia
Here is a way to "cheat" especially once you have foiled... gassmoker.com/v-burner.htm -
My Smoker Won't Bark!
A couple of questions.. What do you spray/ mop with? Sugars and alcohol mixes are great. Also, after smoking low and slow for the first 2 hrs have you tried cranking up the heat to 350*-375*? I did this last week and had a beautiful bark on my brisket. I hi-heated to 160* internal temp then... -
Keep Damaging probe wires!!!
Actually I was talking about my small Smoke Hollow vertical. I don't have a problem w/ the bigger rig as it does not have sharp edges like the vert.- xtexan
- Post #6
- Forum: General Discussion
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Keep Damaging probe wires!!!
Josh, Do you recall if they were permantly leaving the wires in the smoker??- xtexan
- Post #3
- Forum: General Discussion
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Keep Damaging probe wires!!!
I have now damaged two probe wires on my Maverick thermo, at $12 a pop i'm not happy! How do you guys keep from doing this? I crimp them in my vertical door and they are ruined!! Also, last time I did a hi-heat cook I think I burned one?? Please help!!!- xtexan
- Thread
- Replies: 15
- Forum: General Discussion
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Adding a shelf to a vertical??
I was thinking about adding a shelf to the side of my vertical to hold my thermo and whatever else. Has anyone ever done this. I was gonna get simple shelving material (small) and screw it in to the side of the smoker. Any thoughts?- xtexan
- Thread
- Replies: 0
- Forum: Propane Smokers
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Stickin' TO FLATS....
Another piggy back post, to my last one.... I have always smoked packers cuts as I thought this was necessary to turn out a good product. Well after talking to some more experienced folkls i have decided to only smoke flats for family and small events. I can get decent untrimmed flats for the... -
Smoked a 14lb brisket in 5hrs...
As I have recently learned, temp is a decent measure for pulling a brisket off the smoker but NOT the complete guage. One of the main variables is quality of meat. I know guys who pay more for their cuts and consistently get better results, proven w/ yrs of experience. Now i'm not saying go out... -
Breaking Down Cartilage Or Connective Tissue In Brisket?
This is a piggy back post to my last one. Does anyone know if the temps have to be low to break down the connective tissue in brisket??? -
Smoked a 14lb brisket in 5hrs...
I was thinking about low and slow for 2 hrs. Then kick it up to 350* to 180*, the dropping it back down to 250* up to 200* internal temp. Does anyone know if the temp MUST be low to properly breakdown connective tissue??
