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  1. jayace

    Sunday Night Brisket Tempetature Stall.

    He means in a regular chest cooler only you're trying to keep the meat warm, not cool it down. To do this you lay a couple of dry towels in the bottom of the empty cooler, wrap the brisket in another towel or two (after you've wrapped the brisket in butcher paper or foil), place the wrapped...
  2. jayace

    Using Your Tax Refund

    New smoker? Heck I'll be happy to get enough for a brisket! :biggrin: Sent from my iPad using Tapatalk
  3. jayace

    Kielbasa to round out the Smoking Marathon. QVIEW

    Damn, I just ate dinner and after seeing those pics I'm starving! Nice work! Sent from my iPad using Tapatalk
  4. jayace

    New member from Port Perry, Ontario

    Welcome from Calgary. I'm an LG owner myself and love it. Sent from my iPad using Tapatalk
  5. jayace

    Hello from Canada

    Welcome from Calgary! This site is an amazing community for us smoking enthusiasts. Sent from my iPad using Tapatalk
  6. jayace

    Hello from Canada

    Welcome from Calgary Durf! Sent from my iPad using Tapatalk
  7. jayace

    Sunday Night Brisket Tempetature Stall.

    Hi Ed, yes the temp would have continued to climb with your smoker at 240. How long it would have taken is difficult to say. Might have been 15 hrs, maybe more maybe less. Every piece of meat is different. If you pulled at 195 and you found it dry, did you find it a little tough as well...
  8. jayace

    Saturday Spare Rib Headaches!

    They look delicious, glad everything worked out in the end. Sent from my iPad using Tapatalk
  9. jayace

    Hi From Kingston Ontario

    Welcome from Calgary!
  10. jayace

    Newbie from STL

    Welcome to the group!
  11. jayace

    PA Newbie

    Welcome Gerald and congrats.
  12. jayace

    Butt Cooking Time

    Spritzing won't affect your stall, except for maybe lost heat from opening the smoker but that should be minimal if your smoker is good at recovering from that. Spritzing at certain intervals is really just personal preference to help form whatever kind of bark you like.
  13. jayace

    Canadian sources

    I buy a lot from Amazon Canada. Maverick thermometer, instant thermometer, pellets, oven gloves with long cuff. Been very happy with them. No good price on AMNPS though, still looking for that. Sent from my iPad using Tapatalk
  14. jayace

    Pulled Pork for School

    Lookin good! Sent from my iPad using Tapatalk
  15. jayace

    Maiden sparib voyage

    Those do look good. I'm using a couple different rubs that I've made up from the recipes of others and I'm happy with them. Google Wally's Dry Rub and CC Ryder Dry Rub.
  16. jayace

    First smoke tomorrow...hopefully

    Looks delicious. It will be difficult to get crispy skin on an MES with max temps to 275. You can always finish off in an over at 375 to crisp up that skin though. Nice job!
  17. jayace

    Saturday pulled pork

    That tenderloin looks delicious. How big is your shoulder Brandon and what temp are you smoking at?
  18. jayace

    First go at bacon ( thanks " pops" )

    Oh that looks good, making me hungry! Sent from my iPad using Tapatalk
  19. jayace

    Maiden sparib voyage

    Look forward to watching the progress! Sent from my iPad using Tapatalk
  20. jayace

    Stuffed chicken thighs wrapped in bacon..

    Very nice, thanks for sharing! Sent from my iPad using Tapatalk
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