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    • jonnyg
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    • Album: Baby Backs!
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    • jonnyg
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    • Album: Baby Backs!
  3. jonnyg

    The Dreaded Stall.....

    Good advice Demo!
  4. jonnyg

    The Dreaded Stall.....

    Foil it at around 155 or 160 that should do it! And yea drink beer!! Haha
  5. jonnyg

    Brisket - 3.25 pounds

    After 10 hours of smoke, the brisket was finally done! Check it out! Brisket was done around 202 IT! I let it rest for 90 mins before I decided to carve it up! JonnyG
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    • jonnyg
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    • Album: Brisket - 3.25 pounds
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    • jonnyg
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    • Album: Brisket - 3.25 pounds
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    • jonnyg
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    • Album: Brisket - 3.25 pounds
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    • jonnyg
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    • Album: Brisket - 3.25 pounds
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    • jonnyg
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    • Album: Brisket - 3.25 pounds
  11. Brisket - 3.25 pounds

    Brisket - 3.25 pounds

    • jonnyg
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  12. jonnyg

    Brisket - 3.25 pounds

    Today I decided to smoke a 3.25lbs brisket! This brisket was pretty thick for a small cut. Didn't want to get the whole packer as I was just cooking for 3! Here was the plan! - injected night before with beef broth, worchestire, onion and garlic powder, pepper and salt. Let it simmer and cool...
    • jonnyg
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    • Forum: Beef
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    • jonnyg
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    • Album: Brisket - 3.25 pounds
  14. jonnyg

    Going to use my MES 30 for the first time

    Good Luck!
  15. jonnyg

    What is this Meat?

    I agree with Ajsmokes.   I smoke early to eat for either lunch or early dinner.  I'm an early bird so I sometimes smoked at 530.  If this is your first, then I would smoke early and let it go.  You'll learn a lot from smoking it just a couple of times.  Anticipating the stall, figure out if you...
  16. jonnyg

    Smoking Pork Ribs - *suggestions*

    HAHAHAH.  Well played.  I totally set you up well.  Good.  I do around 225-230
  17. jonnyg

    What is this Meat?

    Ah the question that stumped me for a while.  A friend of mine on this forum told me it's done when it's done (thanks demo). Within the fire 2 hours it will climb fast internal temp to 150, but my stall was a long one. Every cut of meat is different so there is no procedure of exactly when...
  18. jonnyg

    Smoking Pork Ribs - *suggestions*

    Yeah. If fall off the bone is what you want to acheieve, then definitely foil for 2 hours for sure.  My wife likes a little tug off the bone, and I like a mixture of both.  Foiling for 2 hours should do it.  I smoke my ribs around 225-230.  What's the temp for your ribs? JonnyG
  19. jonnyg

    What is this Meat?

    Yes I did.  Rubbed it with a mesquite based commercial rub and injected it with a beef broth mix (worcestershire sauce, salt and pepper, garlic, and onion powder) and let it simmer.   However, you don't have to.  There are a lot of posts, that suggest that you don't have to.  I personally...
  20. jonnyg

    Going to use my MES 30 for the first time

     I'm with Dave on this one!  
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