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  1. S

    RIBEYE

    So I pulled it at 125, threw it in a hot pan to sear with thyme, garlic and butter
  2. S

    RIBEYE

    So, smoking this monster for dinner. I've read several things on the temp to remove it. I cant decide between the two favourites of 115 or 135. 115 seems a little low to me, what is your advice?
  3. S

    Brisket assist

    I'm kind of hoping I havent screwed it now. Never had this happen before but it cooked super fast! I wrapped it and left it for a further 90mins. Went to 212. Probe disappeared so tender, just hoping not dry. This is hours earlier than I expected or wanted. Now I'm having to stay awake entirely...
  4. S

    Brisket assist

    The one that comes with. I am intending to change and get an independent one though.
  5. S

    Brisket assist

    Dyno glo electric smoker. Set to 250. First time I've cooked at 250. Normally I set 225
  6. S

    Brisket assist

    So, in under 3 hrs..... when I put it in to checking it. The brisket got itself to 177. I wanted to wrap it at 160. It seems everytime I think I've got this right the meat gods throw me a curveball. Oh well, it fully wrapped now and I'll let it go to 200. Once the flat come out I'll put a little...
  7. S

    Brisket assist

  8. S

    Brisket assist

    So..... my smoker dictated that I separated them...... it was too big hahaha.
  9. S

    Brisket assist

    Hey guys. Doing brisket tonight. I bought a 14lb brisket and have cut 2lbs of fat out. I left the point and flat attached but am now worried. Should I cook them separately? If yes then I have plenty of time to separate them as I'm not starting to the cook until midnight(ish). Could you also...
  10. S

    British Smoker

    Pics
  11. S

    British Smoker

  12. S

    British Smoker

    So this last week I've done brisket, tri tip, pulled pork (it failed) and smoked corn. I'll post pics shortly
  13. S

    Wrapping Brisket

    I forgot to post pre slicing but it went down well with guests
  14. S

    Wrapping Brisket

    Just came out, took it out at 197 as the probe went through really easy. 3hrs in the cooler now. I'll post pics later
  15. S

    British Smoker

    So, being new to this I bought an entry level electric smoker. It's by Dyna-Glo. It has a digital readout and an internal meat thermometer probe. I didnt want to invest lots while I'm learning, but I think at my level it works great.
  16. S

    Wrapping Brisket

    Thank you, that's great. I was a little worried. I know I'm going to get the stall soon so I may get my head down for a couple hours as it's just coming up for 5am. The first one I did stalled forever about 189.
  17. S

    British Smoker

    Hey, I just recently moved to the US from the UK and am trying my hand at smoking meat. I've done a little reading and a whole lot of jumping in the deep end head first. I half-way know how to not kill myself with my smoker but any and all tips are welcome.
  18. S

    Wrapping Brisket

    Hey, I'm very new to all this and have a question that I couldnt find a close enough answer to. I'm smoking a brisket, only my second, and I wanted to wrap it at 165 degrees. Unfortunately it got to temp earlier than I expected and I didnt wrap it until 177 degrees. Im letting it go to 200...
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