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  1. bbqbrisket

    All wet but dried out.

    I get to the end of the cook time and then cannot figure out what to do. Everytime I put my finished brisket in the cooler, still wrapped and shrouded in towels, and take it out 4 to 5 hours later, all the juices are have gotten absorbed into the paper and the brisket ends up dry. Can someone...
  2. bbqbrisket

    Cold Smoking Salmon moist smoke

    I usually cold smoke salmon with dry smoke but it was so hot today that I put ice in my chamber to bring the temp down. A side effect is that the air is moist from the ice melting. As long as it maintains the correct temp range, would moist smoke make any difference than dry smoke? thanks
  3. bbqbrisket

    Clean Burn ?

    The wood is really pretty dry. Been curing for 2 years plus. But, I have heard that cold wood has to heat up. But if so, how long does that take?
  4. bbqbrisket

    Clean Burn ?

    I've been using a version of the "Minion Method" in my offset; mainly because I dont' want to get up in the middle of the night. I've got a new and different one now and while the temp gets up pretty quick, it can take up to 2 hours to get a clean burn. My method has been to use a square...
  5. bbqbrisket

    When to Crutch?

    Smoking a Flat Brisket and trying to establish the best time to foil wrap. I have been doing it regularly at 170 degrees. But I'm wondering if it should be done near the beginning of the "stall", closer to the middle of the "stall" or near the end of the "stall". appreciate the input
  6. bbqbrisket

    Tuning plates? Hmmmm!

    That's kinda of how I set it up. I just leave the point at the firebox and the flat at the opposite cooler end the entire time.
  7. bbqbrisket

    Tuning plates? Hmmmm!

    I had been considering getting tuning plates for my offset smoker in order to cook up a better brisket. The thought of having an even temperature throughout the chamber seemed appealing and logical. But then I started to ask myself the question of do I really want an even temperature on both...
  8. bbqbrisket

    Final temp

    Lets say I dont wrap until “Done”, and wrap after. What do I lose?
  9. bbqbrisket

    Final temp

    I also have seen where testing should be done in the "flat". If I toothpick that area, I'll certainly have juices running out.
  10. bbqbrisket

    Final temp

    I'll clarify my post a little here. I can only test for doneness after it is wrapped and I have a probe in it the whole time after it's wrapped. With this in mind, I'm relegated to go by temp. So, I'm kinda of looking for an average pull off temp.
  11. bbqbrisket

    Final temp

    What is the average ending temp you pull the your brisket off the heat after wrapped? thanks
  12. bbqbrisket

    THE STALL

    During the stall, can the internal temp actually come down a couple of degrees before kicking back up again.thanks
  13. bbqbrisket

    Brisket Temperature

    Without getting too complex in the details, I have to start it out at a low temp as it is not attended for many hours so I am not in a position to raise the temperature to a quick cook in the beginning stages.
  14. bbqbrisket

    Brisket Temperature

    I have heard that some increase the temperature after the stall from 225 or thereabouts to around 300 plus. Is there an advantage to the increased temp or is it bs? thanks
  15. bbqbrisket

    Review of Longhorn BBQ Pits

    let me know what you see.  I am only educated from the internet.  Maybe I will spring for the shipping.
  16. bbqbrisket

    Review of Longhorn BBQ Pits

    If you can get a great deal on them, let me know and I will buy one.  This dude has good stuff and pretty much the same as his competitor, Lyfe tyme wanted one shipped but the shipping is obviously a killer.
  17. bbqbrisket

    Review of Longhorn BBQ Pits

    Anyone have experience with a smoker from Longhorn bbq pits out of Uvalde, Tx ??
  18. bbqbrisket

    separate container for pre-burning wood and charcoal

    I tried loading up my offset with oak and charcoal but it seems too much for it and for the first 2 hours in order to keep temp low I have to choke it off at both ends. So I am considering reducing the quantity of fuel and then adding more later on in the smoking. Any ideas as to what kind of...
  19. bbqbrisket

    Brisket...tried a technique that went wrong....why?

    re the bullion base, I have used that at one time and found it added too many additional unpleasant flavors for my liking. the butcher paper was standard brown butcher paper off the roll.  When I took it out, I surprised to see no juices at all; not even the paper was damp.  Yet, it was moist...
  20. bbqbrisket

    Brisket...tried a technique that went wrong....why?

    I used to use canned beef stock but the "can" flavor kept coming through and I finally did away with it.  
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