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  1. schlotz

    Well. Look what Santa dropped off early!

    Big haul up from FL but sounds like it was worth the effort.
  2. schlotz

    Reverse searing equipment

    For me, it's my smoker then over to the gas grill. That duo never disappoints.
  3. schlotz

    Red's Santa Maria Build - A Custom Grill for JIMSMOKES!

    Love the attention to details Red... 👍
  4. schlotz

    Trying again… brisket going in.

    The key is maintaining the 170-185º range while resting where collagen continues to break down, ergo my comment about letting the brisket IT drop approx 5º before putting in a cooler with towels. While the 5º drop stops the cooking, the breakdown continues for quite some time. BTW: for food...
  5. schlotz

    Shotguns! Can We Chat?!

    FYI, don't properly hold this 20 ga for a lengthy skeet session and you'll come home black & blue. Don't ask me how I know 🤣
  6. schlotz

    Omaha Steaks brisket flat

    Smoked Brisket Chili is one of the best. You're going to love it.
  7. schlotz

    Shotguns! Can We Chat?!

    Lots of good advice & opinions here on what to get. Teaching him to shoulder it correctly before squeezing the trigger would be my first suggestion. Done properly either gauge will work for your son. Once you decide, take him skeet shooting. Great place to learn a number of valuable techniques...
  8. schlotz

    Trying again… brisket going in.

    Yup it can happen but don't let that discourage you. The meat has a part in this equation and sometimes its the only part. Generally I try to avoid seriously long smokes when it comes to briskets but that's mostly because I don't want to run my smoker overnight. BTW: chopped up smoked brisket...
  9. schlotz

    Smoked Capon Thanksgiving Dinner

    Oh that dessert 😋
  10. schlotz

    Trying again… brisket going in.

    For next time: think about modifying your smoker with the 'mailbox' mod. Makes a BIG difference. Plenty of threads here on the mod.
  11. schlotz

    Trying again… brisket going in.

    I run my smoker at 275º and let the brisket IT (thickest part of the flat) reach 175º before I would wrap. The stall usually sets in around 160º. It's at this point the meat is evaporating at a rate that the IT will not increase until enough of the moisture has dissipated which can take a couple...
  12. schlotz

    Trying again… brisket going in.

    Personally, I'd wait further into the stall before wrapping, i.e. IT 175º. Wrapping later (w/butcher paper) helps to ensure the final result doesn't take on a pot roast flavor. The 225º thing is way over rated IMO, been smoking mine at 275º for years now. Saves on time, it significantly...
  13. schlotz

    Well, cooking for 50 worked out.. Thanksgiving

    Major Chef Job well done!!!!
  14. schlotz

    Smoked Capon Thanksgiving Dinner

    Mom did capons for years at Thanksgiving although sometime it was duck.. I've always preferred capons vs turkey. Nice job with the skirting civil.
  15. schlotz

    Brisket on pit boss pellet grill

    So how’d it all work out @Stemy ?
  16. schlotz

    Brisket on pit boss pellet grill

    Not if you use the RFX😉
  17. schlotz

    Brisket on pit boss pellet grill

    Looks like the probe battery is out of power
  18. schlotz

    Brine in water pan?

    Without question, toss it out.
  19. schlotz

    Brisket on pit boss pellet grill

    Ok, where ya at this morning?
  20. schlotz

    Return to smoking

    Welcome back from Indiana.
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