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. texasslowsmoker

    About to smoke my first ever brisket, realized I had a few noobie questions.

    Tbh all 3 questions are circumstantial. Since you're using a vertical smoker I think most people would say fat down. I cook fat up on my offset. If your top rack is at the temp you like cooking, I'd set it there. Easier to access. I don't sop or spritz brisket, as the fat keeps it moist. I...
  2. texasslowsmoker

    She bearly fits.

    Would it hurt to bump the temp up now to speed up the stall? It's foiled as of 10 minutes ago. 5 hours in. IT was 155.
  3. texasslowsmoker

    She bearly fits.

    As you can see, got a little hot while I was mowing. Got er dialed back in. Gonna be a good day. Tested the IT when rotating for giggles, 140.
  4. 20150627_112422.jpg

    20150627_112422.jpg

    • texasslowsmoker
    • Media item
    • Comments: 0
    • Album: She bearly fits.
  5. texasslowsmoker

    Burnt Ends

    I'm curious if the correct method is to rest the whole brisket before seperating and cubing the point, or seperate soon after you pull the meat and just rest the flat? What's your method?
  6. texasslowsmoker

    She bearly fits.

    So far so good. I def have more heat on the FB side, so I started the point there. Door therm says 225, oven therm by the fb says 270. Trying to drop the temp just a tad. I suppose I'll rotate it in an hour or so. I hate having to rotate because I like leaving the lid closed. How often would...
  7. 20150627_094010.jpg

    20150627_094010.jpg

    • texasslowsmoker
    • Media item
    • Comments: 0
    • Album: She bearly fits.
  8. texasslowsmoker

    2nd Brisket, Planning ahead this time!

    http://www.smokingmeatforums.com/t/216289/she-bearly-fits#post_1412870
  9. texasslowsmoker

    She bearly fits.

  10. 20150626_213607.jpg

    20150626_213607.jpg

    • texasslowsmoker
    • Media item
    • Comments: 0
    • Album: She bearly fits.
  11. texasslowsmoker

    2nd Brisket, Planning ahead this time!

    Looks great! I'm about to start trimming my 15lb untrimmed packer. Did you score the fat? What are you cooking in?
  12. She bearly fits.

    She bearly fits.

  13. texasslowsmoker

    She bearly fits.

    Time to start trimming a bit, light seasoning with salt pepper and garlic, then back in the fridge till 6am. Can you tell I'm excited? I wonder if I should rotate ends during the cook or let the point protect the rest? I have a heat deflector and a water pan I use just under the grate when...
  14. 20150626_201131.jpg

    20150626_201131.jpg

    • texasslowsmoker
    • Media item
    • Comments: 0
    • Album: She bearly fits.
  15. texasslowsmoker

    I Did It!

    Did it pass the poke test? :P
  16. texasslowsmoker

    Just got my first smoker! (WSM 18")

    Welcome, I'm new to this community as well! Your wife was thoughtful to buy you something so versitile. Good luck and have fun. Be careful though, it's very addictive.
  17. texasslowsmoker

    Swineapple

    How long did you cook and at what temp? We're you happy with the thickness of the pineapple?
  18. texasslowsmoker

    Frank n stein combo

    The temp difference is a bummer for me. I couldn't do much with 130 degrees. I was hoping I could do say... ribs and chicken on the horizontal and brisket or butt on the vert. Is this typical temp difference in this design? Would increasing the pipe size connecting the two CCs balance the temp...
  19. texasslowsmoker

    LET'S TALK BRISKET!!

    it's not going to be without great sadness. This beaut is 15 lbs.
  20. LET'S TALK BRISKET!!

    LET'S TALK BRISKET!!

Top Bottom
Back
Clicky