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corn beef and vension loin
Smoked a corn beef brisket and venison loin with Qview- qcrazy
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- Replies: 9
- Forum: General Discussion
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2-12-11 beef brisket and boston butt 021.jpg
- qcrazy
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2-12-11 beef brisket and boston butt 020.jpg
- qcrazy
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Falling meat temps results
Qview from yesterdays brisket cook with the falling temps -
2-12-11 beef brisket and boston butt 023.jpg
- qcrazy
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2-12-11 beef brisket and boston butt 021.jpg
- qcrazy
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- Comments: 0
- Album: Default
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Falling meat temps results
Just wanted to say thanks to Les, SmokinAl, Cycletrash, and Ross for your advice yesterday about my falling meat temps. I was kinda freakin out, but everything turned out good, and I learned a couple of things in the process. One thing I'll never unfoil my brisket before the finished internal... -
meat temps dropping HELP!
Our responses crossed i'll go ahead and leave it on. I'll never do that again. Thanks Gary -
meat temps dropping HELP!
hey les3176 i foiled at 160 and now temps have gone all the way down to 180. I wonder if i should pull it . i probed it and seems pretty tender. -
meat temps dropping HELP!
smoking a Flat brisket, got temps to 190 figured I would unfoil for the last 5 degrees to get some bark. Put it back on and was still at 190 than about 5 minutes went by and temps started to drop. now at 186 smoker temps are fine 225. Can someone give me a hand. Thanks Gary -
contro temps in your smoker
Hey Guys, This sounds like what I've needed to hear. Can't wait to try it out. All this time I've been strugglin. This will make smokin alot more enjoyable. Also thanks for the info on the weber forum. Gary -
smoking temps
Hey SQWIB'S, Yes I will eventually get some pics once I figure how to download them to the site. This is my first forum plus my computer skills are terrible. Thanks Gary -
smoking temps
Hey Al, Thanks for the advice I will definitley try this next time. Also since you have a WSM did you happen to see my question from yesterday about temp problems. I would really appreciate your imput. Thanks Gary -
contro temps in your smoker
Hey Mike,I've always used a large chimney to start my coals and fill it 3/4 full and add it to my cooker this puts the temp just about right, and then add more as needed. I know what the minion method is but have never tried it. Could you explain the other method of putting hot coals on top of... -
contro temps in your smoker
I'm smokin with a WSM 22" and I am having to adjust my vents every 10-15 minutes to keep temps at the desired levels but I hear alot of you all walking away for a couple of hrs or more. How do you do that? -
stalled temps
Thanks I'll give it a try. One other question for now, how doI list what kind of cookers I'm using on my spot. Thanks Gary -
stalled temps
I'm cooking with WSM 22, cooking temp 225-230, cooking brisket. It seems like every time I take the brisket off at 160-165 to rap the internal temp drops 5 or so degrees and it seems like forever for the temp to get back up to that 160 mark. Then after hrs of cook time when it reaches 180-185 it... -
smoking temps
The wsm has a large water pan just beneath the bottom grate which is why I think the temps are a bit lower. Thanks for the info on the probes. Makes sense
