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  1. kansas city boy

    Help with brisket

    Turned out pretty good - the Flat (I think - still learning the proper anatomy terms) was slightly dry, but still good. The Point (I think), however, was excellent - nice and juicy. The cooler trick -great idea. It sat in the cooler for probably 5 hours. When I pulled it out it was just as hot...
  2. kansas city boy

    Help with brisket

    Total time to 190* was four and a half hours. I've got it wrapped in towels and a cooler for the next several hours. I'm going to put some asparagus and pineapple on the grill later to serve along side it.........I'll let you know how it all turns out.
  3. kansas city boy

    Help with brisket

    2 and 1/2 hours and now at 154*- I'll probably foil it at 155 or 160. The fat's a little thicker than I thought. Here's for your fix Bubba..... Thanks for the help.
  4. kansas city boy

    Help with brisket

    Hi all, I've doing 5.6 lb "whole trimmed" (about an 1/8th inch of fat ) brisket this morning. I'm about 2 hrs. in and have a temp of 144*. My heat has been fluctuating between 220 and 250 and I put the probe in several spots until I found the coolest spot. Does it sound right that it's already...
  5. kansas city boy

    Meat Tenderizer Question

    I think that's a unanymous consensus......Thanks for the input - I'll let you know how it goes. Matt
  6. kansas city boy

    Meat Tenderizer Question

    Hi all, I'm planning on smoking a brisket on Sunday. My neighbor swears by a seasoning called "meat tenderizer". He says to use it in conjunction with my rub and it helps to, you guessed it, tenderize the meat. The ingredients include salt, sugar and papain (?). I was just wondering what you all...
  7. kansas city boy

    Here goes nothin'

    That's what I thought, but this specific recipe suggested it. It was in Raichlen's "BBQ USA" book - Super Smoky Rib Rub - brown sugar, black pepper and coarse salt. I first thought that was a sacrelige, myself, but tasting these boys, I know why it was suggested. Don't get me wrong, still quite...
  8. kansas city boy

    Here goes nothin'

    FANTASTIC!!! I put them on for about 2 hrs and 45 minutes at 240. I was able to maintain that temp. pretty well, but it was windy and rained off an on so it did ad a slight challenge. Sprayed 'em down with apple juice-cap'n Morgan mix (thanks for tip) about every 50 minutes or so. After the...
  9. kansas city boy

    Here goes nothin'

    One hour down, everything's going fine - I think. I'll keep sending the updates and maybe some pictures.
  10. kansas city boy

    Hello from Kansas City

    Welcome. I'm in Lee's Summit. Where abouts are you? Only been doing this for a few months, but this forum has been incredible. Great advice and lots of good people.....enjoy.
  11. kansas city boy

    Here goes nothin'

    I'm attempting my first rib smoke tomorrow. I've got two racks of baby backs totalling about 4 pounds. I'm using a dry rub, planning on about 240*. I'm estimating about 2 1/2 hours unwrapped, spraying down with apple cider every hour or so. planning on about another 1/2 to 1 hour wrapped in...
  12. kansas city boy

    New Guy with a Failed Attempt

    I hear your frustration. I did my first about 3 weeks ago - 5.5 lbs., 7 1/2 hours, 160* final temperature and it was still a bit tough - not exactly dry, but tough. The taste was there, so it wasn't a wash (as they said above, you get to eat your mistakes). I kept the temp about 225 most of the...
  13. kansas city boy

    Another Newbie

    Hey Bubba, Here's Traeger's website - I have last year's model of the Lil' Tex 070 - it's nearly identical to the new model, but is missing several of the bells and whistles. http://www.traegergrills.com/ I love the grill and all the meat it's done for me. Matt
  14. kansas city boy

    SMF Push Pin Map

    I'm on the board. Seems like there's quite a few around me. Look forward to meetin' ya'll.
  15. kansas city boy

    In Memoriam-Aaron Charles Dowdle

    Hey Dutch, I'm sorry to hear about your loss. Your family will be in my thoughts and prayers. Matt
  16. kansas city boy

    Updated the Time and Temperature Chart

    This is just what I've been looking for - Thanks. I have to ask - it shows my true newbie status- What is cold smoking? Sounds like fun!
  17. kansas city boy

    Another Newbie

    Hey all - My name is Matt and I'm from Lee's Summit (just south-east of Kansas City), Missouri. I have sworn my entire life (short as it has been) by the Weber Kettle, until I started working 25 miles from home. Then I made the switch to gas, but I was never quite satisfied. I recently...
  18. kansas city boy

    Still Figuring It All Out

    Those of you that smelled it - you smelled it right. I love my Traeger. It does eliminate some of the fun and requires a bit less skill (that fits me perfectly), but with the exception of the brisket, I haven't had a bad piece of meat off of it. I'll contine to read through the site. Thanks...
  19. kansas city boy

    Still Figuring It All Out

    Hi all, I'm new to the forum and I've been reading through a variety of the threads- lots of great info. I'm a total novice and sitll trying to figure this whole thing out. I love my new smoker, but I'm not sure about times for specfic meats. I have an electric wood pellet indirect smoker with...
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