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  1. C

    Smoking a Chuck?

    It is so hard for me to get my temp down to 225. I can keep it at 275 (stick burner) pretty well, but it is a lot of work. My pit likes 300 so I have to play with the fire a lot to get it down, but sometimes getting it lower (reducing O2) makes for a bad smoke so i let the O2 back in and the...
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    Smoking a Chuck?

    In the store we have some nice Prime cuts, so I will probably get that. I am definitely interested in some of the recipes I saw after searching for chuck. I typically get prime cuts from Costco- the packers, new yorks, and ribeyes I get are all prime there. Every now and again I will pick up...
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    Smoking a Chuck?

    Thanks guys! And Browneyesvictim, that sounds fantastic!!!
  4. C

    Smoking a Chuck?

    Has anyone ever smoked a chuck? I was thinking about it last night and I figured that it tastes delicious as a pot roast, why not smoke it! It may be my next smoke. Does anyone have any tips?
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    My Daughter and her Wife killing it TX Style!

    Wow! Looks amazing!
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    I'm Never Doing Another Tri-Tip in My MES because ...

    Most don't know this but the Tri Tip was "invented" in my area (Santa Maria,CA) and it was originally done over an open oak pit in rotisserie fashion. A long rod that squired the meats and rotated over the open oak for about an hour. I still do my tri tip over open pit, but I dont do rotisserie...
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    Wagyu.. is it worth it?

    Though it sounds tempting, I wont buy it. It will definitely cook differently than the rest and furthermore, it may ruin me (and guests) from eating any more of my briskets. I basically pay 50 bucks for a prime brisket and I usually do some pork costing about 15 bucks if its a butt for my...
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    Costco Prime Packer

    That the only ones I have cooked too. Good prices at costco.
  9. C

    Second Brisket...Need help!

    I have only done packers, but typically the reason they are tough (from experience) is that it wasn't cooked long enough. Take your temp to 195-203. It also has a lot of variables; choice, prime etc, temp, water bath, spray it or not, wrap and when to wrap. I am still figuring out a bunch myself...
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    Another Packer (pics)

    Thanks Al, I used one I got off of Amazon. I feel it just wasn't accurate though it was supposed to be instant read and had a remote (bluetooth) feature to its other devise so I could be in the house and see what the temp was. Unfortunately that feature didn't work either! I think I just got a...
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    Another Packer (pics)

    So I did pulled pork and a prime packer for Mother's day brunch that my wife and I hosted. I got a new thermometer and I was excited about trying to lower my temp and getting a really rendered deckle. I kept the heat between 250 and 300, mostly in the 265-275 range and tried to keep it at 250...
  12. C

    Smoked a 13# packer, 7 hours?!?!

    Thanks guys! I will be doing another one for Mother's Day brunch. Same size, and it's also a prime cut. I will say that I would have preferred the deckle be more rendered. Part of that was also the trim job I did. I left a little more fat on to protect it. It helped.
  13. C

    Smoked a 13# packer, 7 hours?!?!

    So last night I planned on smoking my brisket (along with a pork butt). I have an offset stick smoker. The wind was blowing like crazy and turning my fire into a kiln! I positioned it the best I could and it smoked pretty hot. The fire was clean, but it stayed between 275 and 300 according to my...
  14. C

    Split Smoke?

    Thank you all, I think he has decided to just cook through, and have someone watch it while he is at work for part of the time.
  15. C

    Split Smoke?

    Good point. I will mention that to him. Thank you Sauced!
  16. C

    Split Smoke?

    So cooking it to the point of the "stall" or to a point of 160 degrees IT, resting it until cold and refrigerated, then finishing the cook the next day or days after and finishing the brisket at 195 IT and letting it rest 2 hours should suffice correct?
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    Split Smoke?

    Sorry, brisket is the meat. And right about the IT. He would have to cool it quickly and get it refrigerated. I am not sure it is worth it to do, and I am not sure how reheating finished brisket will turn out either. I have always just sucked it up and cooked it in a day. I am a stick burner and...
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    Split Smoke?

    I have a feeling I am going to have to do a test with him and see which is better, but I was hoping that someone would have either done this or knew about someone doing it.
  19. C

    Brisket stalled at 145 for 12 hours

    I agree above as well. I am personally not a "that low" kind of guy either. I like mine at 265 F, I get the stall at about 160 and it can take two hours or more. I typically let the stall go for about an hour or so and then wrap it. A 145 stall sounds like a temp issue to me.
  20. C

    Split Smoke?

    So a friend asked me about a split smoke. He has a semi-small catering gig but he works full time (two jobs) and is worried that he isn't going to be able to do this gig. He asked me if I had ever done a split smoke, meaning smoke for 6 hours day one, then let it rest and get it cold quickly...
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