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  1. midwestpatsfan

    I need some guidance on my first smoking voyage

    6pm.... Just reached 190 degrees internal meat heat and took it off. Unwrapped small section to try before rerwapping and putting into towels and cooler and all I can say is OMFG!!!! is that good! It is so juicy and tender I hate that I have to wait. People are coming over around 7 so a 730 sit...
  2. midwestpatsfan

    I need some guidance on my first smoking voyage

    6.5 hours in....... Temp of meat finally get to 170. I have now wrapped the meat tightly in tinfoil and added a little more charcoal to the sides to keep my temp at around 200-220 according to my thermometer that I hope is being accurate. The meat looked very moist when I took it off the smoker...
  3. midwestpatsfan

    I need some guidance on my first smoking voyage

    Okay, 4 hours in. The meat is at a temp of about 162 degrees with my coals at around 220 yet. A few things I have learned on the fly today. 1. You guys are all awesome for helping a newbie out on this adventure 2. It does not take a lot of charcoal to get my little torpedo to get to 200...
  4. midwestpatsfan

    I need some guidance on my first smoking voyage

    okay, well, I am 2.5 hours into this sucker and here is what I have learned on the fly so far. In my little brinkmann cheapy smoker, it is really hard to keep a good constant temp. I think I started out with a little too much charcoal at first as my temp spiked to 300 degrees. I left the little...
  5. midwestpatsfan

    I need some guidance on my first smoking voyage

    Okay, Well, a change of plan has moved up the smoke date to today. I put the meat on right at 10 am this morning and have my fingers cross. I went out and got 2 thermometers last night, I put the rub on last night as well, made the cross cuts in the fat and it looks like I have smoke just like...
  6. midwestpatsfan

    Midwestpatsfan......................................................;}-

    Thanks for the advice! I am going shopping tonight for some thermometers, charcoal, wood chips/chunks, and patients(if they are not all out)
  7. midwestpatsfan

    I need some guidance on my first smoking voyage

    you are all a wealth of knowledge and I hate to ask for any other answers, but just one more. It sounds like a mop is a good idea to keep the meat moist, are there any mops you recommend that compliment the dry rubs well?
  8. midwestpatsfan

    I need some guidance on my first smoking voyage

    Thanks a bunch for all the advice! I am really excited to give this a try.  I have a small smoker, it is the brinkmann smoker that I see on the main homepage. Looks like a big black bullet I guess. Has a little silver door on the side to check the meat and add more coals to the fire. If you have...
  9. midwestpatsfan

    I need some guidance on my first smoking voyage

    First off, this site is great! I have wasted almost an entire morning of work just reading up on smoking.  I was recently given a small smoker and was going to give brisket a shot this weekend, but I am a little nervous and have some questions that I have not seemed to be able to find the answer...
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