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I smoked a corned beef brisket yesterday. Took about 8 hours and it ran into the stall at about 185 deg when I took the foil off that I added about 165 deg. Actually dropped to about 176 deg. I put the foil back on top and it quickly went to about 197 deg when I removed it. It was tender but not...

Thanks Al, tasted pretty good today too. Just wish they were a little juicier. If I had sauced them I think it would have been better as well. Next time.

Here is visual evidence of my latest smoke. Ended up being a 2.5-2-1 and I think I should have pulled the ribs off after a half hour or so. I think they would have been a little juicier.

I thought about that.

Meh, OK effort. Not as tender as I had hoped. I only did the rub without any marinate. I am guessing that would have helped. Turned it into shredded BBQ beef. Live and learn, right?

Finished it up in the oven. That didn't take long. Leaving it in the foil for an hour or so. I will post a pic when out of the foil. Took about 7 1/2 to 8 hours.

I will try to finish in the oven.

Temp got to 189 and has backed off to 187. It has been 6 hours. Keep going?

Thanks! I just foiled at around 160. Had a nice brown look to it. I should have taken a picture then. I will make sure I take one at the end. Keep it wrapped once it hit temperature for an hour or so?

Been cooking at about 225-230 for about 3 hours now. Roast was 2.5lbs. Internal temp is now at 144. Seems a little long but only my second smoke. When do you suggest to foil? About 160-170? Then until an internal temp around 205? Seems like it will take some time. Don't want it to dry out. Any...

I actually used Mesquite. I will need to find some Alder.

Thanks Tom, yours sounds good as well.

Thanks Al, appreciate it!

Thanks HEU, I will give that a try next time. I was guessing a little longer would have been better but it still tasted good. Pete

Thanks all, smoked about 4#'s total in the smoker. Used the new Smoke Hollow smoker the kids gave me and it held the temperature very well.

My first attempt at smoking anything so I started with Salmon. I think I could have let it go for a bit more but the steak was done and the crew were banging their forks.   Tasted pretty good if I do say so myself. Used a brine recipe that took 20 minutes with a couple hour cure time. Then an...

Thanks Al, I am excited to learn and enjoy the resulting product.

Thanks Gear/Ed, looking forward to all the great info and help.

Thanks Mike!

Hello all, My name is Pete and I am from the great state of Wisconsin (Go Bucky) and am new to smoking, My children bought me a smoker for Christmas and I am looking forward to my first smoke. They purchases a Smoky Hollow smoker. I have been looking at smokers for a few years and my children...