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  1. bbqbrisket

    Smoker Chimney height

    I have a Pecos. I have extened the chimney. It's not exactly the perfect height. Would it be better to be 6 inches too high or 6 inches too low?
  2. bbqbrisket

    Brisket selection

    Anyone notice a difference between Restaurant Depot Angus Brisket and Costco Brisket? Thanks
  3. bbqbrisket

    Smoke time.

    Thank you both
  4. bbqbrisket

    Smoke time.

    How much actual SMOKE time is required for brisket; not cooking time? thanks
  5. bbqbrisket

    Temp/rest/holding

    I have ignored....you've given me more than I thought I would ever get. thanks again
  6. bbqbrisket

    Temp/rest/holding

    You’ve convinced me. I’m buying the book.
  7. bbqbrisket

    Temp/rest/holding

    Wow!
  8. bbqbrisket

    Temp/rest/holding

    Lots of good info. Thank you. Very informative.
  9. bbqbrisket

    Temp/rest/holding

  10. bbqbrisket

    Temp/rest/holding

    Won’t it continue to cook on the counter unwrapped? If so, do I have to take it out before it’s done? If so, How to know when to pull? Thanks
  11. bbqbrisket

    Temp/rest/holding

    Opened oer closed?
  12. bbqbrisket

    Temp/rest/holding

    If I leave it wrapped on the counter without opening, will it continue to cook?
  13. bbqbrisket

    Temp/rest/holding

    I want to be able to holdover in cooler for 2 hours. At what stage (temp or doneness) should I pull brisket for hold over in cooler. Also, Should I open it up and rest it down to say 170 and then put in cooler for holdover for 2 hours? Thanks
  14. bbqbrisket

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?

    How many days between kill date and the date the processor cyrovac’s it before it gets sent to stores?
  15. bbqbrisket

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?
  16. bbqbrisket

    Choice

    Aside from tenderness and dryness, has anyone really noticed a difference in taste between Standard Choice and Angus Choice? Thanks
  17. bbqbrisket

    Grilling in the firebox

    Does the exhaust vent need to be opened on an offset smoker if I'm grilling in the firebox section and not "smoking"? thanks
  18. bbqbrisket

    All wet but dried out.

    Fascinating science. One would think that if it's under cooked then the juices are still in there. But it sounds like the science is that if under cooked, the juices are released, get soaked in the paper, the meat ends up dry. Very strange.
  19. bbqbrisket

    Franklin pulls his brisket

    I've read the the dude pulls his brisket out at about 203. Does he leave in paper to rest and cool or remove it and leave it open? thanks
  20. bbqbrisket

    All wet but dried out.

    I don't get it as it is already wrapped coming from the smoker. I wrap at the beginning of the stall to finish, so it comes out wrapped.
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