Search results
-
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.
-
Yet another 1st Brisket w/Qview
Well done Miss Lee. And quite a nice smoke ring as well. MoFo -
another 1st brisket w QV
Looks fabulous! I had the same issue with mine... being somewhat dry on the flat side but the point coming out in pretty good shape. Not sure what causes that... to hot or to long prior to foiling or what. Anyway, your's looks super. I sliced mine. MoFo -
Posting pics on SMF.Tutorial
I think if folks would reduce their pictures as upload them as attachments, it would certainly make reading messages much easier. Some pictures are so huge. There are numerous messages on how to resize and some free applications to use. Here is the most recent I believe...- mofo
- Post #49
- Forum: Report Issues
-
Passing the torch
Well that certainly brought a smile to my face. Thanks for posting. MoFo- mofo
- Post #2
- Forum: General Discussion
-
-
-
Cold Morning in Missouri - Briskets a Smokin
Keep us updated BoneDaddy! MoFo -
1st Brisket
Well, last night I pulled when the flat hit 170*, wrapped in foil and placed back in the Big Block. In about 30 minutes it was reading 185* so I pulled it and placed it in a cooler wrapped in towels. Then I got thinking... this is probably where I went wrong.. ;o)... that seemed way to fast to... -
-
another 1st brisket w QV
That looks really good... what time did you start? I spritzed my with apple juice/EVOO about every hour or so. Didn't flip mine either. MoFo -
1st Brisket
I just finished wrapping the brisket in foil and back on the smoker. It finally hit 170* after right at 12 hours of 215* - 225* temps. I forgot to take a picture of it though. Here is one of the ribs I pulled off a couple of hours ago. They are REAL tasty... -
1st Brisket
Well, I moved my therm over to the thinner (flat)part. It is now sitting at 149* after being in the smoker for 10 hrs. Guess I am at the infamous "plateu" as it is moving very very slowly. Will be pulling my spares quite soon though. They are looking pretty good. -
1st Brisket
The brisket has been on for 7 1/2 hours. My thermometer read 170*. I double checked with an instant read thermometer and it also read 170*. Both were in the point or thickest part of the brisket. I then stuck the instant read thermometer in the flat and it read 145*. I inserted the other... -
babybacks qview
Really looks good! And we got us another find Kansas day today also! -
ET-7 Problems
My new Maverick ET-7 went belly up on me this morning. The receiver and transmitter quit talking to each other. I tried syncing manually, replacing the batteries, etc. but nothing would work. I then pulled the batteries out for a bit and replaced and all was good again. Evidently it needed to...- mofo
- Thread
- Replies: 1
- Forum: Meat Thermometers
-
Wood Chunk Size
I have always had "issues" with my smoke and felt as though I was getting to much in my smoker. It would at times kind of billow out the door and vents. I had always picked up bags of "wood chunks" from Ace Hardware to use in my smoker. Yesterday, I picked up a large bag of hickory that was...- mofo
- Thread
- Replies: 3
- Forum: General Discussion
-
1st Brisket
Thanks all for the replies. I've got the BB warming up now. Here is the bad boy after I get the mustard and rub on last night. I'm also going to throw on a couple racks of spares just to keep it company.. MoFo -
1st Brisket
Do most do fat on top or fat on the bottom? I thought about doint fat on the top. -
-
