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  1. kcpigman84

    New Member from KC Metro

    Unfortunately, I didn't get any pics the day off.  Here are some leftovers the next day.
  2. New Member from KC Metro

    New Member from KC Metro

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  6. kcpigman84

    New Member from KC Metro

    Hi all, Joined this am after oversleeping a brisket start and got some great advice from some members.  First name is Adam and I'm in the KC Metro.  I've got an Akorn Kamado Char Griller that I smoke more than I grill on.  I've done several Boston Butts and slabs of spareribs, a couple of...
  7. kcpigman84

    Help with first brisket

    Just finished cleaning up.  I stuck with my plan.  Held the temp steady between 240-250 until around 5 pm.  At an IT of 194 I pulled it and double wrapped in heavy foil, then into a towel lined cooler for an hour.  Carved at 6 pm.  Cut about 1 1/2 to 2 inches off of the thin end of the flat and...
  8. kcpigman84

    Help with first brisket

    I appreciate the advice, fellas.  Thanks for taking the time.   It's been on for ~6 hours right now, and is at an IT of 176.  I figured I'd split the difference on Bear's advice and try to park it around 250.  SeenRed, I wasn't planning to crutch it, and since it appears I'm at least most of...
  9. kcpigman84

    Putting on the rub

    I store rub in empty mason jars, sprinkle it on with a measuring spoon, and work it into the meat with my hands.  Instead of mustard, I use olive oil.
  10. kcpigman84

    Help with first brisket

    Hi, all. First time brisket smoker here.  I have an 8-pound whole packer rubbed up and ready to put on.  The plan was to wake up around 3 am, throw the brisket on around 4, cook for 12-13 hours @ 225-250, pull it off at an internal temp between 190 and 205, rest for an hour wrapped in foil and...
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