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  1. donegotfat

    A Chilly Morning For A Fine Brisket

    And let there be light! Boy o  boy! This was my second try on a brisket. My first try on brisket was my first smoke ever, so it went well, but it gave me a lot of things to consider for future smokes. With those things in mind, and having billions of topics here to read and absorb, i must say...
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  8. donegotfat

    A Chilly Morning For A Fine Brisket

    I was a good man, or strong man.. I didn't even cut a little piece from the end Glad to hear its setting your mind to smoke one. Sounds like great weather for a smoke
  9. donegotfat

    A Chilly Morning For A Fine Brisket

    I am barely holding off the urge to snag a sample...My Wife keeps giving me the "look" anytime she hears me near the cooler. Thanks, just cut up some potatoes, and getting ready to fry some up. Took 1/4 C of BBQ sauce, and 1/2 C of the de-fatted Au Jus and mixed them up for a nice glaze to add...
  10. donegotfat

    A Chilly Morning For A Fine Brisket

    Mine held pretty well for temp, I did toss on my welding blanket to help reduce the heat loss and use fewer pellets. Thanks. Total cook time was just shy of 10 hours with almost a 3 hour stall. Starting smoker temp was set at 210, bumped to 225 at 7hr mark to help with the stall, bumped again...
  11. donegotfat

    Pork Sunday

    Nice! Those dogs got my mouth watering. I will need to start eating better before I visit the site, perhaps it will lower the cravings
  12. donegotfat

    Finally tried my first Brisket smoke

    Looks great, I am hoping my brisket smoking today will look as good
  13. donegotfat

    Black Forest Dry Cured

    Ship me some please!
  14. donegotfat

    A Chilly Morning For A Fine Brisket

    After almost a 3hr stall, I bumped the temp up by 25° and it started to climb again. I wasn't to worried about the stall, other than trying to make it ready for dinner. I figured the longer it cooked and a low and slow temp, the more the fat would render and the better the connective tissue...
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  16. donegotfat

    A Chilly Morning For A Fine Brisket

    It finally warmed up to a sun baking 45°.. But then again I have always loved the cold. Heck, I wish. I just got mine off and in a pan and foiled and back on smoker. It will probably only be a 1-2 hour rest in the end
  17. donegotfat

    Wood for turkey

    I did a mix of hickory and apple, but only gave it about 2 hours of smoke.
  18. donegotfat

    Time for my first brisket...

    Looks great! I made out like a bandit using the fat I cut from my last brisket (tossed it in freezer until needed) and put in on a sheet above the brisket.. I was amazed at how moist it stayed with the fat drippings hitting it all the way through the 6.5 hours before I wrapped it.
  19. donegotfat

    Smoked Prime Rib (Apple Smoke)

    That looks crazy good!. Has me wanting some PR instead of the brisket cooking Points
  20. donegotfat

    A Chilly Morning For A Fine Brisket

    That looks great! Yeah, close enough it seems, I am in St. Robert, Missouri, about 2 hours south west of St. Louis Dang brisket is having the stall of all time for me, been almost 3 hours at 151°. Set the heat a bit higher and will give it a bit longer. If it doesn't make it up soon, Ill have...
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