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  1. F

    Spatchcock chicken cook

    I’ve done whole chickens but decided to spatchcock this one to speed up the cook and just to try it out. 6lb bird been cooking between 275-300, I removed the water pan to see what sort of temp swing I’d have without it, about 25+ deg, if anything just to get a gauge for my next brisket. IT in...
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    Brisket question as it’s cooking

    Thanks. And my smoker is propane, it def puts out plenty of smoke.
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    Brisket question as it’s cooking

    good. Prob could’ve used a bit more rest time, think it was 180 when I unwrapped it and sliced it up. It was tender but as u can see in the pic the bark got crumbly when I sliced it because I think it was still to hot. Would’ve like more of a smoke ring, idk if that didn’t happen because I had...
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    Brisket question as it’s cooking

    Check my other thread of tommorrows brisket.
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    Brisket question as it’s cooking

    Just probed it again and it’s def done from my experience
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    Brisket question as it’s cooking

    I will do that. I always use the probe test this just got to ”that” done temp quicker than I though it would. Hit the stall but that didn’t last as long as others I’ve cooked. Just took a bamboo skewer to it and it def had resistance so I’ll check it again in another 30 min. IT is 208 in both...
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    Brisket question as it’s cooking

    So my pit has run around 275 for the cook. At 4hrs i butcher paper wrapped it and now the probes one in the thickest part of the flat the other in the point/flat intersection are at 202-205. Should I pull it even though cook time is only 6hrs? I I opened the door of the smoker to let more heat...
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    Tomorrow's brisket.

    This is prob an odd question but in this setup would ever flip the brisket? I ask because I notice a low spot where the fat is pooling and it’s taking the rub off and it’s not getting any bark forming. Also i put it fat side up so the underside maybe because of the water pan only has minimal...
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    Water pan do u use one?

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    Water pan do u use one?

    I have another thread under tomorrow’s brisket where I’ll be putting up the pics.
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    Tomorrow's brisket.

    Ya think even if I cook it at 275-300. This smoker runs hot even in the lowest setting. I put It on at 9am pit temp is 275 and both probes one in the med thick part of the flat other in the thickest part are at 100 and 106deg. I’d like to rest it for atleast an hour and eat by 6:30, guess we’ll...
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    Tomorrow's brisket.

    I used a mix of the three little pigs beef rub and cherry rub, it’s more palatable for the wife and kids. I’ve found 8n the past that the Texas rub of just salt and pepper after smoking they think is to spicy, so I use rubs on anything I smoke that’s lighter on the pepper Even though that’s what...
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    Water pan do u use one?

    Ok that settles it. Thanks for the input. I agree with you especially on the temp control. I’m at a steady 275 right now. If I were to remove it as I have before temp def shoots up.
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    Water pan do u use one?

    This is my setup and as I smoke my brisket and I’m wondering do u guys/gals use a water pan. I saw a video of Franklin last night and he used one but in a diff position in the smoker as he had a diff Pit. I’m wondering is it also deflecting the smoke from the meat? Just thinking out loud, trying...
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    Tomorrow's brisket.

    so this is closer to 6lbs trimmed down. I’m gonna try ur idea since I’m already behind, my smoker runs a bit hot so it’ll cook more in the 275 range. This is only my 5th brisket all in the 6-8lb range and I’ve found they tend To hit that stall in the 3 hr time cuz I think the temp probe is off...
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    Tomorrow's brisket.

    agreed. I’ve used it before in other applications and to offset I used low sodium beef broth And I only used 1tbsp inabout 2.5c of broth I’m only going to use a drizzle in the wrap.
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    Tomorrow's brisket.

    Wife invited people over Tomm so I Trimmed this 8lb’er choice I got from Kroger For dinner Tomm. Left more fat on it than normally just really tried to shape it and trim that top outer layer of fat down and trim that fluffy white fat off of it, the fat really wasn’t that thick to begin with...
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    First attempt at ribs

    Thanks. Idk any tips like the unwrapped had a nice bark but as u can see the ends got burnt a little. In hindsight I should’ve trimmed em up to get rid of that. I basted the unwrapped once an hour with apple cider vinegar and apple juice mix to keep it moist.
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    First attempt at ribs

    I don’t know at first attempt how I could’ve done any better. The unwrapped had just that touch of tug but the meat was super tender and flavorful. Kids and wife liked the wrapped and sauced which I also enjoyed and it’s interesting to see how the wrapping just makes that meat fall off the bone...
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    First attempt at ribs

    Ok I like this plan. And I used a brown sugar based rub on one and a kc sweet and smoky on the other. Gonna use a mix of cherry, apple and pecan chunks.
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