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  1. tallbm

    Smoking Brisket Today - No Stall!

    Hahha that's the ticket man. When u probe a brisket put the temp probe in the thickest yet center-most portion of the Flat muscle. It is very hard to get good and accurate placement of a probe so I use 3 probes from different angles and guess what... usually only 1 is placed properly. How do I...
  2. tallbm

    Smoking Brisket Today - No Stall!

    I'm glad it worked out for ya, almost every brisket cook can teach you something... especially the first one hahaha. I rock 275F the whole time. If i could safely do 325F or a little higher in my smoker I would because briskets don't care what temp they are smoked at (I don't want to destroy...
  3. tallbm

    Brisket cooking too fast

    Hi there and welcome! As mentioned earlier your brisket is only done when it is tender. It is tender when u can stab all over with a kabob skewer and it goes in like butter (especially the middle of the flat muscle). I would bet money that you are not finishing early. I would bet money that...
  4. tallbm

    Smoking Brisket Today - No Stall!

    Great job there! Yeah it disappears fast! Its always funny to me when people post things like "a brisket is too big/much for just me and my wife..." I always think "If u make a good brisket it is never enough even for 2 people!" hahahha I honestly try not to buy any briskets smaller than 15...
  5. tallbm

    Not Enough

    Yep and a lesson well learned :)
  6. tallbm

    Smoking Brisket Today - No Stall!

    Hi there and welcome! Kilimanj99 meet brisket :P You are right my friend. Probe placement on a brisket is like the most difficult thing to get right in the world, so i use 3 probes hahaha. Also when cooking a brisket or a pork butt plan to finish 4 hours before eating time. If u finish...
  7. tallbm

    Brisket 2nd Go 'round (when to take peach paper off)

    Hi there and welcome! It may take a little longer than your estimated time. Don't worry if u run at 275F the brisket wont care. Remember the brisket is done when tender. It is tender when u can stab all over (especially middle of the flat) using a kabob skewer or your temp probe and it goes...
  8. tallbm

    Featured My first smoke was a success!!

    Hi there and welcome! Congrats on the success and 1st smoke! As others have mentioned. Pork butts, brisket, and ribs (beef or pork) don't really care what temp u smoke them at so don't worry bout it with them. Also chicken skin comes out rubbery unless cooked at like 325F or so then it is...
  9. tallbm

    Not Enough

    Mmmmm it looks so good! Congrats on your 1st ribs! If u want to kick it up a notch, smoke with some Mesquite wood. Mesquite + beef is out of this world! :)
  10. tallbm

    Plz help mes is useless

    Hi there and welcome! I don't believe there are any videos on it. You can check out my post here, it has lots of pictures and details. https://www.smokingmeatforums.com/threads/mes-rewire-simple-guide-no-back-removal-needed.267069/ In short you unhook 4 wire ends. Cut off the ends and splice...
  11. tallbm

    PID Recommdation

    Hahaha I'm glad that helped. It would be nice for someone who own an Auber PID to post good clear instructions on how to set and control their model of Auber so that others do not have to suffer the manual hahhaha. I run a HeaterMeater PID so I dont have an Auber infront of my anymore unless i...
  12. tallbm

    PID Recommdation

    Hahha yeah u gotta be drunk and reading the manual upside down to hope it makes sense haha. Check out this direct post where I quickly explain how to process and how to punch the buttons to set up the temps...
  13. tallbm

    PID Recommdation

    Well I think the guys have you covered hahaha. Know that the model of Auber PID that @GaryHibbert @sm0kin list are well strong enough for for the MES40. That is the main thing to know. Some guys try to go a less expensive controller route without understanding the electrical power and...
  14. tallbm

    Recommendations For New Electric Smoker

    As @Inscrutable mentions, it isn't "mandatory" to rewire anything with your analogue smoker and that cord. You just turn that dial to max. NOW, with that said. Should your smoker ever hit the temperature threshold that "max" setting manages then the cord's controller will cut off power to the...
  15. tallbm

    GIVEAWAY for Inkbird Bluetooth BBQ Thermometer with 6 probes IBT-6XS

    I'll bite so count me in too :D
  16. tallbm

    Venison snack sticks

    I agree with the other guys I think you will be fine. The whole purpose of cure is to keep things from going bad. Even though its ground I would think there is zero issue for it sitting around uncooked for a number of days more than your case :)
  17. tallbm

    Smoking brisket on 22" WSM

    I dont worry about the silver skin. I don't get anal about an exact 1/4 inch of fat. In other videos he trims a little bit more aerodynamically and in other videos he wraps his brisket in pink butcher paper which I don't wrap at all. I go SPOG vs SP. Last thing is I trim quite a bit more of...
  18. tallbm

    Recommendations For New Electric Smoker

    @Winterrider beat me to the punch hahaha :D That Auber PID will handle any 1400watt or under electric smoker. Be sure to choose the multi-purpose temp probe as the option with it. Also this post seems to be useful for folks on how to do the simple rewire of an MES smoker. Same concept exists...
  19. tallbm

    Smoking brisket on 22" WSM

    Here is basically all you need to know about a brisket I do about 90% of what he does but i trim the flat a little more than he does to make sure the thickness is consistent. Also I dont worry at all about the "silver skin" on the meat side of the brisket cause I roll the whole time without...
  20. tallbm

    Recommendations For New Electric Smoker

    Hi there and welcome! This is going to sound a little funny but bear with me. For your price range if u found a used Masterbuilt Electric Smoker 40 inch (MES40) for like $40-50 on craigslist or facebook, u did a very simple rewire, and bought a $150 Auber PID controller, you would have an...
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