-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
J
Brisket
I am smoking a 16 pound brisket. So far it has been on for 10 hours and already has an IT temp of 195. I was going to take it off but it's not passing the toothpick test. Should I let the IT temp rise higher, then pull it and let it rest in a cooler? I'd like to slice it when it's all said and... -
J
Hello All!
My wife bought me a MES 30 for fathers day and I've been obsessed with this forum since. (I can see a new smoker does that to people) I pre-seasoned and smoked a whole chicken that day and I am already in love. I just wanted to take a second to say Hi to everyone on here. The information seems...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
