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  1. husker3in4

    Crunchy bark on brisket with resting?

    Well thats half the problem! Large chunks of meat are a crapshoot as to when they are done, so more than likely I will put it on early so that it will be for sure done by game time. That means I will likely have to put it in a cambo to keep it hot for game time.
  2. husker3in4

    Crunchy bark on brisket with resting?

    Hi guys.. Ive been doing my briskets with decent success by just smoking them at 225 until done without wrapping. usually probe around 195 and they are usually done around 200+ degrees. The bark is nice and crunchy, but when I rest it I wrap it in foil, or I put it in a foil pan and cover...
  3. husker3in4

    Dutch's "Wicked Baked Beans"

    Has there been a consensus on the flavor of Bush's to be used for this recipe? original? homestyle? maple? Does the original recipe call for white or yellow onion?
  4. husker3in4

    Dutch's "Wicked Baked Beans"

    I gave these a second try after my first attempt didnt turn out that well. I followed the directions except: I used a full onion and full green pepper Half the ketchup and brown sugar Drained the pineapple and most of the liquid off the top of the can of beans. I put them in the smoker directly...
  5. husker3in4

    Brisket & Butts & Chicken & Ribs... Oh My!!!

    Great looking smoke for sure! Im also curious how you reheat your sealed meats/veggies. Do you boil them in the bag or open them out of the bag and nuke them?
  6. husker3in4

    Wrapping vs wrapping in pan

    Sounds like the verdict is just putting it in aluminum pan and foiling the pan. With that in mind, what do you do when the meat is done and you need to rest it for 2 hours? Do you just take the foil covered pan and put that in the cooler with towels? or do you then wrap the meat itself in foil...
  7. husker3in4

    Wrapping vs wrapping in pan

    Well I was asking best way to wrap it while it is still in the smoker and cooking to temp. How I usually do it, is have an alunimum pan on the rack under the meat, with a couple layers of foil in it, so when its ready I just drop the meat in the foiled pan and wrap it, then put the foiled meat...
  8. husker3in4

    Wrapping vs wrapping in pan

    What is the verdict when it comes to wrapping meat in foil vs putting the meat in a foil pan and tightly covering the pan in foil? Which is better? Im mainly asking for sliced chucks and briskets.
  9. husker3in4

    Smoking a Chuck?

    I did my first 2 chucks over the past 2 weekends. First one I wrapped at 160, pulled off the smoker at 203, rested for 90 mins and sliced. Hard to slice as it more fell apart. Was good that night but was alot better 2 days later sliced cold then nuked with some drippings (tasted alot like good...
  10. husker3in4

    Smoked chucky: from smoker to fridge?

    Only a 40 min rest? Seems a little short, or does chuck roast need less time than a brisket?
  11. husker3in4

    Smoked chucky: from smoker to fridge?

    Smoked my first chucky last weekend with the help of TallBM. It turned out nicely and was good the day I smoked it, but REALLY good a couple of days later. So I want to smoke another one this weekend but not eat it until monday. What is the best way to do this? Let it rest in cooler like usual...
  12. husker3in4

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Do you put anything else in the pan with it? Broth? drippings? Do you cover the pan with foil?
  13. husker3in4

    Help with 5lb Choice brisket flat

    On another note, I followed a recipe I found here and another place for the wings. A rub/oil recipe and a recipe for "Alabama White BBQ sauce".. both were a disappointment. The wings were kinda dry and the while the rub/crust looks good, they didnt taste great. The sauce should have been named...
  14. husker3in4

    Help with 5lb Choice brisket flat

    The brisket was smoked this past weekend. Overall it turned out pretty decent, good flavor, moist & tender enough. I have found it to be better on the reheat tho. I cut a few slices off and put them in a covered pan on med low heat with a chunk of the saved drippings (mostly fat) for about 10...
  15. husker3in4

    Help with 5lb Choice brisket flat

    Thanks for the tip on the smoked wings. Wings were my very first smoke attempt in my Brinkmann Gourmet smoker (electric vertical water smoker). They turned out great, but I dont remember what did or didnt do, haha. I think I was planning on smoking the wings on sunday @ 250, I may go up to 275...
  16. husker3in4

    Help with 5lb Choice brisket flat

    I totally agree. Combing these forums for information has led me also to smoked burger talk, and of course smoked chuck talk.. Im doing the brisket tomorrow and a batch of smoked chicken wings on sunday. Im thinking next week will have smoked burgers (no bun, wife and I are on Keto) in there...
  17. husker3in4

    Help with 5lb Choice brisket flat

    That sound good! I will likely do a mix of mesquite and pecan then, or alternate one and the other every 30 mins. I dont plan on trimming it much, unless I find some hard fat or Im just cutting off the thin side of the flat to keep it uniform thickenss - I will put that in the pan underneath...
  18. husker3in4

    Help with 5lb Choice brisket flat

    Thanks for the info guys! Im a little worried at cooking it at 275 for just the flat. If I were to cook at 240 or 250, would it take much more than an hour per lb? I will be putting it on about 7am and want to eat no later than 6pm and need to account for at least 2 hrs of rest time. I will...
  19. husker3in4

    Help with 5lb Choice brisket flat

    Thanks for your reply. Are you smoking a flat or packer? How much does yours weigh? I cant find the water pan that came with it, so I will likely use a disposable aluminum pan on the bottom rack. Are you also using a MES?
  20. husker3in4

    MES 30 wont get to temp!

    I got it going for a few hours and ran 3 loads of chips in it to re-season it. Boy did it smell good! Im going to try to put the back on it tonight and screw everything in. I am going to smoke a brisket this weekend and dont want to mess with cutting a hole in the back of it just yet. I can cut...
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