Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Im just north of ya...will be looking for the smoke.....Im going to be putting mine on in the morning///good luck with yours....it sure is chilly out..:)
I think Im going to take your suggestion...and smoke something else.
Wife said something about having pork chops tonight....That got me to thinking...ummm..maybe I will smoke them..lol
How long will it take to do a chop smoke?
Okay....I spent 15 hrs slaving SLAVING!!!! over a cold case of beer...
and now the beer is gone ..and the brisket...is just a memory...which im not sure I will ever remember...due to the beer..
waiting for its fate...with Jeffs dry rub on her
After 7 hours on the smoker
15 hrs later...it is ready for slicing
Basted every hour or so with applejuice
Im happy with the results...my next one will be pulled I think
Thanks to everyone that helped me with my many questions...I...
I learned a lesson...that any one shoould know....heat up your mop..before ading it to the meat..lol...I had it drop 3 degrees...and its stuck there now...I guess this is that "stuck time" everyone talks about...its stuck on 156
Im using applejuice on my brisket today...tried to do a Applejuice, with a little bit of rub mixed in..worked well for a while, til it clogged up my sprayer..so I had to go to just plain juice...have used it before on ribs...and they turned out GREAT!
I also smoke ribs using Apple wood...so the...
yeah...I think it may be hitting that stage now...its slowed way down..its now at 152 degrees...after 5 hrs.
Now would be a great time to figure out how to post pictures...can anyone give me a tip on this?
no...I didnt sear it....maybe try that next time...I just put Jeffs rub on it...and spray it every hour with apple juice...its looking pretty good...However im having trouble getting the smoke to keep up...Seems like it takes a while for it to start smoking again after i put more in...I do have...
How fast should the internal temp rise?
I am doing a brisket..and within the first 30 min into it..it has rasied 14 degrees...does this sound about right?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.