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.

photo(11).JPG
- jeff jackson
- Media item
- Nov 23, 2011
- Comments: 0
- Album: Default
photo(10).JPG
- jeff jackson
- Media item
- Nov 23, 2011
- Comments: 0
- Album: Default
photo(9).JPG
- jeff jackson
- Media item
- Nov 23, 2011
- Comments: 0
- Album: Default
photo(7).JPG
- jeff jackson
- Media item
- Nov 23, 2011
- Comments: 0
- Album: Default
photo(6).JPG
- jeff jackson
- Media item
- Nov 23, 2011
- Comments: 0
- Album: Default
Brisket Problems

So, this is my first brisket smoke and I am really excited. I already have the dry on and just waiting for daylight. Question: the brisket I purchased was around 11lbs and the end of the brisket is about 4" thick has tons of fat. My first thought is to cut this end off but I was wondering if...
- jeff jackson
- Thread
- Nov 22, 2011
- Replies: 9
- Forum: Beef
photo(4).JPG
- jeff jackson
- Media item
- Nov 22, 2011
- Comments: 0
- Album: Default
New Smoker From Indiana

Thanks I wasn't planning on the brine but I saw another post on here using that technique as well so I will definitely do it.
- jeff jackson
- Post #3
- Nov 19, 2011
- Forum: Roll Call
photo(2).jpg
- jeff jackson
- Media item
- Nov 19, 2011
- Comments: 0
- Album: Default
photo.jpg
- jeff jackson
- Media item
- Nov 19, 2011
- Comments: 0
- Album: Default
photo(3).JPG
- jeff jackson
- Media item
- Nov 19, 2011
- Comments: 0
- Album: Default
New Smoker From Indiana

I just purchased a propane upright smoker and can't wait to use it. I will be smoking a turkey as soon as it thaws out. Any advice would be appreciated! Here is the grill Here are the chips I'm using
- jeff jackson
- Thread
- Nov 19, 2011
- Replies: 9
- Forum: Roll Call
Default
- jeff jackson
- Album
- Nov 19, 2011
- Comments: 0

View older results

Top Bottom

Back