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. aarond2013

    Burnt ends only with que view!

    I got a guy who has a guy, who sells frozen brisket points! It's the best. They come 4 frozen together. I take the week and thaw them. Then put my rub on them. And I smoke them to about 190. Then I will cube them up and put them back on for 2 hours. The result will be that good BBQ candy in only...
  2. aarond2013

    Odd Brisket

    So...I bought a 16lb prime brisket.  I started somking it and it has been on my smoker for 20 hours.  I hit the stall around 160. It came out of that stall and got to about 190.  Now it stalled at about 190 for 4 hours.  Has anybody else had this happen? I know i need to wait for it to be like...
  3. aarond2013

    Just a friendly competition

    me and my buddy are trying to see who has the best brisket. I feel bad for him. Haha I'm using a 18.5 WSM and Kingsford Compition Charcoal. We are also doing burnt ends! Can't Wait!!
  4. aarond2013

    WSM Mod HELP!

    So, I'm sure there is something posted somewhere on here but I can't find it. I have a Weber Smokey Mountain 18.5".   I want to put some lining on the door to reduce the air flow in from the door during cooking.  Does it matter if I put it on the door or the smoker?  Thoughts? Also, I need to...
  5. aarond2013

    Pulled Pork

    I smoked a boston butt the other day.  Had an issue though.  When I went to get it off my smoker, it pulled apart.  I've never had this happen before.  I think it lost a ton of juices because it didn't rest at all since I pulled it at an IT of 195.  Anybody have this happen before? Any...
  6. aarond2013

    Brisket Cook for my Birthday!

    Hey guys, I plan on smoking a packer brisket this weekend.  I've been doing some reading on here and not sure how I want to smoke it.  I want burnt ends.  I've only done them once before. I saw somebody marinate the brisket for 14 hours, is that a good idea?  When should i seperate the point and...
  7. aarond2013

    Brisket flat

    Just threw on an 8# flat. I'm at the mom-in-laws so I don't have my smoker. I'm smoking on a weber kettle. Temps are around 250, we'll see how it turns out. I wanted a packer brisket but couldn't find one here. So we have to make due with what we got. Right? I nervous how it's going to turn out...
  8. aarond2013

    Love to smoke but new to forums

    I love to smoke and have been for 5 years now. I work in marketing. I have a weber chimney smoker. Wife just bought me a BBQ Guru for Christmas, so I'm trying to use it as much as possible, I love it! I'm doing my second brisket today and plan to do burnt ends for my first time, I'm kinda nervous.
Top Bottom
Back
Clicky