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. 8

    1st pork belly!

    Think I know why.. I did the snake method but only with about 20 coals to start and I put them right on the edge so the others aren’t lighting fast enough.. I decided to stir them around and do the minion instead
  2. 8

    1st pork belly!

    Nope in Vermont. My WSM won’t get up to temp though... it’s at 217 with vents open.. never had this issue before
  3. 8

    1st pork belly!

    Found a 3.5lb pork belly slab in my freezer so decided to try it out today. Running a tad behind but I think I can make up the time. Gonna run it at 225-250 until she is tender throughout and have it on rolls.
  4. 8

    12lb brisket cut or not?

    Came out perfectly! Everyone loved it! Super juicy and tender! Sorry for the weird pics my buddy took them.. not bad for my 1st whole brisket! Thanks you all for the help and advice!
  5. 8

    12lb brisket cut or not?

    I pulled it off, ripped of a piece and it was super tender but it was the point, I wrapped in foil and it’s in a cooler where it’s been since like 12
  6. 8

    12lb brisket cut or not?

    The flat is at 198 little tough still, should I wrap it and let it rest for a few hours? Should I pull the point off and leave it on the smoker? Seems pretty fatty still
  7. 8

    12lb brisket cut or not?

    Yea I was gonna try resting until 6 but I think a 4pm eating time will be fine with everyone. 185 after 7.5hrs
  8. 8

    12lb brisket cut or not?

    Yea I’m keeping it unwrapped... it’s at 181 and I’ve choked down 2 vents and the temp on the grate is reading 264 which I don’t think is correct the dome was reading like 210
  9. 8

    12lb brisket cut or not?

    Another update, the flat is at 170 already at around 250 at the grate hopefully this is the start to a long stall cuz it’s gonna be forever until we eat
  10. 8

    12lb brisket cut or not?

    Update woke up to my probe grate temp at 277... went outside the dome read 225... so I closed down the vents to less then the width of a pencil... hopefully it hasn’t started the brisket too quickly.. I don’t have a meat probe in it yet because I know it needs to go..
  11. 8

    12lb brisket cut or not?

    Getting ready to put the beast on, I’m thinking 12lb starting at 3am should give it plenty of time to do its thing and be ready around 6pm.. I’m going to shoot between 225 and 250... starting around 225 so I can go back to bed.
  12. 8

    12lb brisket cut or not?

    Ok whole it is! Thanks guys
  13. 8

    12lb brisket cut or not?

    so I have a 12lb whole brisket that I’m gonna smoke tomorrow. Should I leave it whole or cut in half to save time and allow me to not get up at like 1am?
  14. 8

    Corned beef point

    I soaked it for 3 days... the color came through after all. The IT was like 203 when I pulled it and let it set for 1hr in a cooler wrapped in blankets. It was tender but dry.. not sure if I like corned beef, the Mrs doesn’t but she ate 3 slices with BBQ sauce. Live and learn
  15. 8

    Corned beef point

    smoking a 2.5lb corned beef brisket point today. Put it on around 11ish and cooking at 225ish. I wrapped it about 10min ago because it’s only around 175 according to my instant read but the maverick probe said 200 in the thickest part.. there is little to no color on it.. don’t have a good...
  16. 8

    What should i smoke?

    Smoked both the pork roast and rack of ribs and they came out pretty good. The roast was a bit dry but flavorful, the ribs were tender but over tender but the bbq sauce I decided to use tasted like burnt bbq beans... but my wife and friend both enjoyed the food.
  17. 8

    What should i smoke?

    Awesome! I think I’ll have to slice thin with my electric deli slicer for some sandwiches!!
  18. 8

    What should i smoke?

    So I found about a 3lb pork loin in my freezer and a rack of babyback ribs! Think I’ll be doing both. Cook at 250 with apple wood and maybe a chunk of hickory. Should I start the ribs like 2hrs before and then add the road ?
  19. 8

    What should i smoke?

    I have a rack of ribs in my freezer and some pork tenderloins now that I think about it. Didn’t know if ribs would cook in that time but sounds like at 250 it will! Maybe I’ll get a couple more racks too
  20. 8

    What should i smoke?

    So I have a friend coming up Saturday to hangout and stay the night. I work until 12:30 so won’t be home until 1 and want to smoke something and have it ready around 5:30-6:00. What should I do that would be great and feed 3 to 5 people? Ready Go!
Top Bottom
Back
Clicky