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  1. IMG_1577.JPG

    IMG_1577.JPG

    • smokingaces
    • Media item
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    • Album: First Overnight Brisket
  2. smokingaces

    Done spare ribs?

    I mean I have never checked temp of my ribs. I've always just done them 6 hours and they have turned out great
  3. smokingaces

    Done spare ribs?

    I have never smoked with the MES. But I do know that the best thing to do is not open the door. 15 degree in 90 min seems like it will happen. I have never measured my ribs though. I've always gone with the bend test. I think you'll be fine. Just keep the door closed and the temp set at 225...
  4. smokingaces

    First Overnight Brisket

    Thanks Wade. Good suggestions. What do you recommend about relaxing about the temp control? I'm always checking my temp. I don't have a remote thermometer for the grill yet.
  5. smokingaces

    First Overnight Brisket

    I'm doing my first overnight Brisket on Saturday. The brisket will be 12 pounds. I plan on putting it on near midnight so it will be done by the early afternoon Sunday. Does anyone have some good suggestions on smoking overnight? I have a 18.5 WSM. I use kingsford charcoal and I'll be using...
  6. smokingaces

    Small Brisket Flat

    The temp was hovering from 220 to 225 then I turned it up to 235-240 to finish it up once the pork was removed. I've seen people say they smoke their briskets at different temps.
  7. smokingaces

    Small Brisket Flat

    Well I started drinking beer waiting for e meat to finish and the alcohol made me forget to take pictures. Anyways I'm using charcoal on a WSM. I was smoking a 5 pound brisket a 6 pound pork butt and I threw in a rack of spareribs. I stalled out at 1:50 on both the pork shoulder and brisket for...
  8. smokingaces

    Small Brisket Flat

    Should I wait till 160 to foil it or foil it now with some beef broth?
  9. smokingaces

    Small Brisket Flat

    Brisket has been on for 4 hours and I'm stalled at 148. No worries about cooking to fast here anymore
  10. smokingaces

    Small Brisket Flat

    Thanks Al. Didn't think about saving the fat then reusing it. I'll post Q view pics when I start tomorrow morning
  11. smokingaces

    Small Brisket Flat

    Hey guys. I have a brisket flat I picked up for a smoke on Sunday. It weighs just over 5.5 pounds before trimming he fat cap. Any suggestions on the smoke. I'm worried about he meat being dry as a result of the small size and not spending enough time in the heat. Thanks everyone
  12. smokingaces

    Done spare ribs?

    Thanks SmokinAl for the suggestion! These ribs turned out great and bite off the bone perfect!
  13. image.jpeg

    image.jpeg

    • smokingaces
    • Media item
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    • Album: Done spare ribs?
  14. smokingaces

    1 st RESPONDER APPRECIATION LUNCH

    This is awesome. 1 because you smoked for 150 people and 2 because it was for the people that keep us safe. Thanks for the act of kindness.
  15. smokingaces

    Done spare ribs?

    After 2 hours in foil for the long rack. The small rack is no foil. I'm testing to see the difference. But the small one started crackin during the pull test so after this last hour they should be done.
  16. image.jpeg

    image.jpeg

    • smokingaces
    • Media item
    • Comments: 0
    • Album: Done spare ribs?
  17. smokingaces

    Done spare ribs?

    This is a pic 3 hours. Brown sugar and honey on top and going into foil. It's looking good so far
  18. Done spare ribs?

    Done spare ribs?

  19. image.jpeg

    image.jpeg

    • smokingaces
    • Media item
    • Comments: 0
    • Album: Done spare ribs?
  20. smokingaces

    Done spare ribs?

    Thanks guys. I didn't realize a tooth pic would work for meat. Yes those pics are helpful. There is good info on that thread in your link!
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