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Brisket help
I posted this on the beef board first, realized it should probably go here, apologies for the double post in advance. I put a packer on the smoker at 5:30 am, intending to serve around 7:00 tonight. It's about 11 pounds after trimming. The grate thermometer says I've been running 225-250, but...- abartel
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- Replies: 7
- Forum: General Discussion
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Brisket cooking faster than expected
I put a packer on the smoker at 5:30 am, intending to serve around 7:00 tonight. It's about 11 pounds after trimming. The grate thermometer says I've been running 225-250, but the internal probe reads 140 already. I suppose there's a bunch of things that could have happened, but regardless, this... -
Thermometer positioning
Have a 22.5 Weber kettle, using a Maverick Redi-Check remote thermometer. If I'm doing an indirect cook, where's the best spot on the grate to hook up the smoker probe? Was thinking it'd be far on the opposite side of the fire, but not sure.- abartel
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- Replies: 1
- Forum: General Discussion
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Reheating pulled pork
I'm cooking an 8 pound butt tonight, to serve tomorrow night. I've gotten all sorts of advice on how to reheat it (crockpot, ziploc bags in boiling water, oven). What's worked for everyone? Specific times/temps would be great too - sorry, I'm a data analyst, I need instructions or my head... -
First smoking attempt...what went wrong?
I finally broke down after 40 years of gas grilling and bought a 22.5" Weber kettle. I decided to break it in by smoking a pork butt. It ended up being kind of chaotic, so I welcome thoughts from people with more experience on what I could have done differently. I filled the chimney about 3/4...
