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  1. gotbags-10

    I'm at again ! Pulled pork

    I wonder what it would cost to ship the leftovers. Looks mighty tasty.
  2. gotbags-10

    Pork roast center cut

    Dan. Don't give up on briskeys. Might need to alter your methods. I was the same with them for a while. Always came out tender but dry. Injecting deff helps. I found out my big problem was that I was cooking them until they were done and then immediately throwing them in a cooler with towels...
  3. gotbags-10

    My first brisket

    Digging the smoker. Very nice. Good luck
  4. gotbags-10

    brisket bark

    Try using butcher paper instead of foil. Helps me out with bark a bunch.
  5. gotbags-10

    Smoking a brisket flat in a foil pan?

    Just wondering if anyone does this? Pretty sure I've seen it on here before. I have an 8 lb flat. Trying to keep the sucker from drying out. I want to inject and possibly trim all fat so it's not cooking with a bunch of fatty grease in the bottom of the pan the whole time. I could wrap or not...
  6. gotbags-10

    I beg to differ on Burnt Ends!

    Care to share any details ? I haven't tried to make them out of the flat before.
  7. Need briskey help

    Need briskey help

  8. gotbags-10

    Need briskey help

    So I've done a handful of briskets with just ok results in my opinion. They're good don't get me wrong but I feel there is room for improvement. I've been getting angus packers from RD. typically around 13-15 lbs. I normally smoke around 250 until the flat reaches 160-170 then wrap and take it...
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  10. gotbags-10

    What's the highest temp you had a brisket stall at?

    I put a brisket on at 2am and this morning at 8 it was at 180 so I wrapped and threw it in the oven. Well that was over 4 hours ago and it's just now 185. Seems to be moving really slow. So I was thinking maybe that it was in the stall. I didn't know if they happened at that high of a temp?
  11. gotbags-10

    Help first time brisket

    As long as the brisket didn't drop below 140 then your good.
  12. gotbags-10

    Foil pans vs foils wrapped tight

    I was wondering if anyone saw a difference between putting your meat in foil pans to wrap or just wrapping it tight with foil. Especially in briskets.
  13. gotbags-10

    Saturday morning brisket.

    Brisket might have been my finest ever!!!
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  16. gotbags-10

    Saturday morning brisket.

    Just hit 140 IT and sprayed With Worchester shire beef broth and water mixture
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  19. Saturday morning brisket.

    Saturday morning brisket.

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