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    First attempt at ribs

    I’m gonna put the unwrapped ones on at 1 smoke for An hour then put on the second rack and hot that with smoke for an hour, I just don’t wanna over smoke the initial rack so I may hit that initial rack with smoke for just 30 min that way when I add the other rack I’m gonna wrap I can smoke those...
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    First attempt at ribs

    Gonna try my hand at ribs Tomm, I’ve basically smoked everything else dont Know why I’ve waited so long to do ribs I’ve only had my smoker a couple years. Thoughts on my approach? So I’m gonna do two slabs of baby backs at 250 on my upright propane master built. My plan is to do one slab...
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    Quick brisket questiom

    As far as I know. I use the Weber igrill2 with two probes. edit: So probe with a metal skewer just slid in and out with zero resistance so I pulled it and put it in a cooler for a rest.
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    Quick brisket questiom

    I’ve got a 7lb flat on my vertical propane smoker been on since 9:30 cooking at 250. At 4hrs with the temp probe at 180 I wrapped in butcher paper, so that was an hour ago, now I notice one temp in the thicker part is reading 196 deg and the other probe in the middle/slightly thinner part is...
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    Whole chicken

    Ok thanks for the reply. It’s been on 90 min now at 350 IT is 140 so like u say it’ll prob be done by the 2+hr Mark.
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    Whole chicken

    It’s a masterbuilt 3 shelf 2 door propane.
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    Whole chicken

    I e got a 6.5 lb bird I’m gonna smoke for a pre thanksgiving cook just want to run the process by you all. I’m gonna rub and inject the bird then the plan is to smoke it At 300-325 deg till the breast hits 165deg, just wondering how long do u think this will take so I can get my meal Timing...
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    This IS the point right???

    ok good to know. I have the 2 door masterbuilt with the 3 shelves and the Separate door to access the smoke plate although I use a cast iron bowl so the wood doesn’t catch fire like it does with just that vented plate. Next time yeah I’ll have em leave the brisket whole, first time getting the...
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    This IS the point right???

    I am limited by my smoker which is why I had the processor half it. All other store bought briskets I separate the point and flat myself and then Cook em. Looking back I wish I’d have gotten an offset so I could cook a whole brisket so that may be a purchase I do in the future.
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    This IS the point right???

    I totally understand the ruining part however I have a propane masterbuilt cabinet style smoker and that whole brisket would never fit on one rack. This thing whole was prob a good 18lbs and would’ve been huge, The mostly flat I already cooked was 7lbs times and was delicious, which is the only...
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    This IS the point right???

    We get a half a cow and it comes with a massive brisket so I have the processor cut it in half not specifically separate the point and flat although I may see if they’ll do that next time. Anyway I just trimmed this up for burnt ends Tomm and I’m curious by the way the fibers are running and the...
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    Smoking a brisket point only for burnt ends Tips

    I have about a 7lb point prob be 5 after trimming that I wanna make burnt ends out of. We have friends coming up Saturday and he wants to smoke ribs in my cooker. So I’m thinking start the point at 9 am for 3hrs then wrap and put in the oven then he’ll arrive to smoke his ribs in the smoker for...
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    Chuckie burnt ends question

    Ok cool. I meant the 190 temp for the whole chuck if I decided not to cube it. I’m thinking of actually trying both at the same time. That way if the whole chick takes longer than planned the precubed one should be ready to eat instead.
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    Chuckie burnt ends question

    I’ve been really wanting to make these and I’m thinking Tomm but I can’t get em in the smoker till noon and prefer to eat around 6-6:30. Is it possible if I do a hotter smoke say 275-300F to have this 3lb chuck roast up to 190 before slicing then putting back on smoker for another hour or two if...
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    WHere is the point here or isn't there one???

    I pulled it right after I posted and it was so tender. The flat looks ry but totally wasn't as by evidence of the cutting board. But the flat/point connection was the best juiciest part. That was so good. Little heavy on the pepper but I wanted that more traditional Texas rub and evencthe drier...
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    WHere is the point here or isn't there one???

    So here it is after 4 hrs on the smoker. Been foiled and in the oven at 250 now since 12:30 and IT is 201deg at both probes now. Prob start skewer testing it in another hour.
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    WHere is the point here or isn't there one???

    Will do.
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    Rainy day brisket anything I should expect with my propane smoker

    So quick edit I woke up this morning and it was snowing and no wind so I'm happy about that. Holding nicely at 250-260 at the moment. And no rain expected until afternoon when this thing will be in the oven. I have a masterbuilt pro I believe it's called. Has 4 shelves with the double door...
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    Rainy day brisket anything I should expect with my propane smoker

    So forecast earlier in the week looked ok. Now in Michigan, I’ve been itching to do another brisket And found a good one I froze. It’s now been thawed so I don’t want to freeze it again but our weather looks like 50% rain at around 8-9am when I want to put it on, its prob 8lbs after trimming...
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    WHere is the point here or isn't there one???

    thats what I thought just by the size of the muscle fibers was point plus it’s got more marbling. I’m a more flat guy as is my wife so last one I bought was 14lbs but a more packer size and the point was easily identifiable and I separated that for burnt ends. I could’ve done more dissection and...
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