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  1. gotbags-10

    Saturday morning brisket.

    I will wrap at 160 then start probing the flat with my world record holder thermapen about 190 every 40 min or so till it slides in like butter. After that flat gets separated and in the cooler and point gets cubed and sauced and back on for some burnt ends
  2. gotbags-10

    Saturday morning brisket.

    Just threw a 13 lb briskey on the weber grill. Picked it up from RD last night. Love that place! Injected last night with beef stock and a little worshtershire then a nice coat of black pepper followed with a little coat of Jeff's rub. Don't want it too sweet but it deff adds a nicer layer of...
  3. gotbags-10

    st. louis spares in 5 hours or less?

    I'm wanting to bring the smoker to work and have some spares ready for a late lunch. I couldn't start them until 8am. Wanting to have them done by 1pm. So could I do the spares with a 2-2-1 method say at 250 or 275 to get them done in 4 or 5 hours? Would I be sacrificing too much to get them...
  4. gotbags-10

    Brisket In My MES

    Yup that's what I do. RD ha a great selection of meat
  5. gotbags-10

    NY Strip

    Certainly as juicy but not quite as tender. I have done a couple. Still well worth doing. Throw it in the smoker or oven at 225-250 until almost medium rare then fire up the grill as hot as she will go. Sear on all sides for a min and your good to go with a nice med rare roast. Yummy!
  6. gotbags-10

    smoking a brisket separated or whole

    So I normally smoke my briskets with the flat and point separate due to the size of my smoker. They seem to turn out ok for the most part but I'm starting to wonder if smoking whole makes a big difference in the final product? Anyone done both ways? I have a weber gas grill that can fit packers...
  7. gotbags-10

    Brisket point options

    Trust  me I always do but I have to cook the briskey's then as soon as their done wrapped in a cooler I have a 3 hour drive I have to make with them. I know wrapped up whole it will stay hot for hours in a cooler but i'm thinking burnt ends would not make it 3 or 4 hours unless someone thinks...
  8. gotbags-10

    Brisket point options

    So i'm confused. Pulled or sliced? Also if I cook it as a whole packer is the point done when the flat is or does it need to go longer to render out more of the fat?
  9. gotbags-10

    Brisket point options

    Just wondering what people do with the points other than burnt ends? Chopped or pulled? I've never done anything but burnt ends
  10. gotbags-10

    First smoke - wings! (steak q-view bonus)

    check out Drybagsteak.com      That's the only way I eat my steaks anymore. Well worth it!!
  11. gotbags-10

    mailbox mod for amnps not working for me

    Sure enough that's all it was
  12. gotbags-10

    mailbox mod for amnps not working for me

    dward51. That's the exact mod I did to my smoker two years ago using those exact pics. Funny
  13. gotbags-10

    mailbox mod for amnps not working for me

    As of right now I don't have any holes in the front of the mailbox door. I was just opening it ever so slightly trying to let enough air flow in. You think I should just drill a couple of holes in it? Better yet what if I put them on the bottom of the mailbox directly underneath the amnps? As...
  14. gotbags-10

    mailbox mod for amnps not working for me

    So I have a 30" electric smoke hollow. After getting fed up with only 2 or 3 hour burn time with my amnps I decided to try the mailbox mod. I mounted the mailbox directly to the side of the smoker and have about a 2x2 inch opening into the smoker. I have a damper at the top of my smoker all the...
  15. gotbags-10

    Smoking brisket in a foil pan

    My smoker is to small for packers so I end up separating the point and flat. I was thinking I would just do the flat in there seeing as there is way less fat and smoke the point normally.
  16. gotbags-10

    Smoking brisket in a foil pan

    So I was thinking about trying to smoke a brisket in a foil pan with the fat side down so as to still allow the bark to form on top but keeping the bottom in the juices and fat hoping to make a juicier brisket. I'm sure it's been done just seeing if it might be worth it or not. 
  17. gotbags-10

    One more "Mail Box Mod" for the AMNPS and the MES30 ...NEW PICTURES FOR ATTACHING ELBOW TO MAILBOX

    Could you attach the mailbox directly to the side of your smoker Instead of it laying on the ground with the flex pipe going up to the smoker? Then cut a hole going through the mailbox into the smoker? Just wondering about too much heat coming back into the mailbox since it would be so close or...
  18. gotbags-10

    questions about mailbox mod for amnps

    I have a 30 inch smoke hollow i want to do the mailbox mod to. I hate that i burn up my pellets in the amnps in 3 or 4 hours and i've narrowed it down to too much heat from the element. I see that people are using the dryer hoses and putting the mailbox away from the smoker. What I would like to...
  19. gotbags-10

    What is a "PID"???

    Yep use them for temp control. I use one with a solid state relay for my electric smoker but you can also put a fan on it to controll charcoal smokers as well
  20. gotbags-10

    Foil, No Foil?

    I use foil pans in my electric smoke hollow every time I smoke.
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