-
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.
Search results for query: *
- Users: grillmaster brian
- Content: Threads
- Order by date
-
I'm confused
I smoked a 3lb brisket yesterday, took about 6 hours at temps between 200° to 250°. Took it out when it reached 195° I spritzed it every hour. And as you can see it was juicy and beautiful!! But now I'm starting to read about folks wrapping brisket in foil before, during and some after?? Can...- grillmaster brian
- Thread
- Replies: 60
- Forum: Beef
-
Just finished building my smokehouse but still not sure about propane or electric.. please advise?!
As you can see it's finished tongue and groove. It's set up for propane but I can change it if necessary. I want to use propane but have read some things about losing flames and gas build ups.. I know to open the door before restarting it but just feel I need to hear more pros and cons for...- grillmaster brian
- Thread
- Replies: 5
- Forum: Smoker Builds
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
