Toggle sidebar

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.
  1. IMG_2866.JPG

    IMG_2866.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  2. IMG_2865.JPG

    IMG_2865.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  3. IMG_2863.JPG

    IMG_2863.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  4. Surpise

    Surpise

  5. crankbolt

    Surpise

    So thinking it was going to takes at least 10 hrs to smoke this 12 lb brisket, I get up at 4:30 to get the smoker ready. I get the meat on at 5:30... The family is not a fan of huge bark so I low smoke at 250 for 3 hrs. It did hit 275 1 time and I cured that quickly. I wrap in and put my probe...
  6. IMG_2861.JPG

    IMG_2861.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  7. IMG_2860.JPG

    IMG_2860.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  8. IMG_2855.JPG

    IMG_2855.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  9. IMG_2854.JPG

    IMG_2854.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  10. IMG_2853.JPG

    IMG_2853.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  11. IMG_2852.JPG

    IMG_2852.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Surpise
  12. crankbolt

    Decisions

    Thanks, definitely using a meat probe. When I originally considered starting to smoke, I was told by a gentleman is Tennessee who has been smoking for more the 50 yrs he cooked his until 200, then let rest in a cooler for a couple of hours. Is it true the brisket should jiggle like jello when...
  13. Decisions

    Decisions

  14. IMG_2851[98].JPG

    IMG_2851[98].JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Decisions
  15. IMG_2850.JPG

    IMG_2850.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Decisions
  16. IMG_2849.JPG

    IMG_2849.JPG

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Decisions
  17. crankbolt

    Decisions

    Good Morning Fellow Smokers,  Thanks for the information. Got to my butcher this morning and decided to go big or go home. Picked up a very nice Packer Brisket...no to big considering its only the family. 12 lb. Brisket.... Been getting lot of info from this great site. Awesome to be a part of...
  18. crankbolt

    Decisions

    Hello Fellow Smokers,  Going to be doing my first brisket on Sunday.... should I start with a packer or flat cut ? Cannot find Briskets at the local grocery stores. Can get at one of my favorite butchers... Salem Prime cuts. Price is $3.99 a lb. Good price/average? Packer or flat....eager mind...
  19. crankbolt

    Sunday's smoke

    Final product after pulled /wrapped and put into a cooler for 1 hr. No BBQ sauce required. As it set, the skin almost candied from the OJ/Honey sprays every 1/2 during the cook .I did not open the smoker for the first  1.5 hrs  Had a mix of OJ and Honey and sprayed it every 1/2 hour until it hit...
  20. glazed.jpg

    glazed.jpg

    • crankbolt
    • Media item
    • Comments: 0
    • Album: Sunday's smoke
Top Bottom
Back
Clicky