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.
-
Brisket by Request
The only down side is that I have been dieting for a few weeks now and I have lost 9 pounds. I will definitely gain some of it back tonight! -
Brisket by Request
Thursday night my wife asked me if I could do a brisket for Saturday. Her two sisters had both requested a brisket since we will be celebrating my wife's oldest sister's birthday on Saturday. That meant that I would have to go out Friday morning and find a good brisket to smoke. I had been... -
brisket question
It really depends on the brisket. For New Years Eve I did a 10# brisket for 9 people and had some left over for supper the next day for me and my wife. Last weekend I did a 13.5# brisket for 7 people and had just enough left over for supper the next day for me and my wife. The difference was the... -
How long can I keep a cooked point in the fridge?
If I had a reefer I could definitely polish it off in one sitting. -
How long can I keep a cooked point in the fridge?
We have been working on my late father-in-law's house to get it ready to sell for the past couple of months now. This weekend was to be painting weekend and I was asked to do a brisket for supper Saturday night. It came out beautiful. It was a 13.5 lb packer that came out perfect after about 16... -
Let the New Year's Eve Brisket Begin
Well the New Year's Eve brisket went very well. We had some of our closest friends over, including a couple who drove non-stop from South Dakota to North Carolina just so he and his wife could be back with us to enjoy some brisket. Here is the first cuts of the brisket. It was tender and very... -
platter.jpg
- 357mag
- Media item
- Comments: 0
- Album: Default
-
sliced.jpg
- 357mag
- Media item
- Comments: 0
- Album: Default
-
-
Slight Dilema
I do have a temp probe in it. At what temperature should I remove it from the cooler and put it in the oven for safe keeping? -
Slight Dilema
I think that part of the reason that it cooked so quick is that I had no stall. The last two that I did stalled at 175 for about two hours. This one did not stall at all. I checked the IT in several places to make sure I was not getting erroneous readings and it differed by only 5 degrees... -
Slight Dilema
I put my 11lb brisket in the GOSM at 11PM last night and didn't expect it to get to 190 until at least 1PM today. Well it is now 9:30AM and it is at 200. We are not eating until 6PM and I am not sure what to do at this point. Right now I have it foiled and wrapped in blankets and a huge pillow... -
Let the New Year's Eve Brisket Begin
I got a nice 11.3 lb brisket at WalMart just before Christmas. Last night I slathered with yellow mustard and rubbed with my own brisket rub recipe. And now it is time to fire up the smoker. It is going in the GOSM at around 11PM tonight (12/30/2010) and should be ready for a nice rest in the... -
rubbed.jpg
- 357mag
- Media item
- Comments: 0
- Album: Default
-
Smoking a Christmas butt
Well, as it turns out, Christmas eve was such a hectic day, I failed to get any pictures. The butt went in at 10PM on the 23rd. At 5:30AM I checked the temp and the butt was at 170 and the smoker was at 265. I opened up the vent at the top to cool it down and got it to 236, foiled the butt and... -
Smoking a Christmas butt
My wife talked me into smoking a Boston Butt for Christmas eve supper. Boy did she ever have to twist my arm.....NOT! It is in the GOSM right now. The outside temp is 31 and the smoker is holding steady at 236. Crap, I forgot to get pics before she went in the smoker. Oh well, I will try to get... -
Smoking a brisket in the winter
Wind, I think is a bigger factor in maintaining temp vs outside temp. However, if the outside temp is continually dropping, then that will effect the temp of the smoker too. You could try wrapping the smoker in insulation (something that won't burn of course) to try and keep the temps stable... -
-
Smoked Brisket
I think that the amount of actual smoking time is an individual preference and it also depends on the type of wood you are using to smoke with. Fruit woods such as apple or cherry impart a lighter flavor to the beef where hickory or mesquite are stronger and heavier. That being said this is what...
