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I may need some advice. It's been on for 5 hours and parts of the point and flat are hitting 200 and the probe goes in with no effort. Other parts of the flat feel a little tough. Should I foil it or let it ride for a while longer?
I'm using a chargriller smokin pro duo with side fire box. Started off with mesquite and switching to pecan later. For the rub it's just salt, pepper, onion and garlic powder, chili powder and a little bit of store bought rub.
My neighbor approached me and said, "if I buy a brisket and give you half will you cook it for thanksgiving"? Oh alright. 14.66 pounds and just went in the smoker.
It's been a while since I've smoked a brisket so wish me luck!
I have a math type program that I have to use for my math class. It has all of the symbols and formulas and crap. If you want to send me the formulas I can put them in the program and post.
I routinely cook 3-5 pound Boston butt roasts, which is basically a BB cut into thirds. I plan on 1.5 hours/pound @250 and check the temp at 4 hours in just to see where I'm at.
I have this old air compressor tank that I was going to make into a grill. Then I thought maybe I'll use it as the firebox on this build. It's 16x25 inches, Feldon's says it's 73% of what it should be. What are your thoughts? If it's too small it's too small. I'm just trying to save a few bucks...
Ok, now that I have my lid made and dry fit I realize that while my cuts may not be the best, the guy who made the bottom part didn't make sure things were square. I had some gaps that were thankfully filled by the fireplace gasket. Still have some fine tuning to do but it will be ok. Finally...
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