Search results for query: *

I ran into this on my most recent smoke and bumped it up in the middle with a can. Just made some holes in the bottom so the smoke would pass through to the meat. I do agree that Bigger Smoker is always the answer, though!

Well, I ended up snagging a 10.5 lbs packer, and starting it in the smoker at around 7:30pm Friday night. Got my cook temp right around 230°, and was able to get it hang out in there for a good 4.5 hours until the weather started getting dicey and I popped it in oven at 220°. It had hit the...

Just based on how the timing is working out, it looks like I am going to get it going tomorrow afternoon, then pop it in for a low and slow evening indoors before the weather gets too crazy. Hopefully hit 200-205 the next morning and get it in a cooler with towels until party time (probably...

I may have to play hooky from work tomorrow to get it done all the way tonight into tomorrow... I'm not against that. ;) Thanks for the advice! I'll know more about the actual brisket I have to work with shortly. I'm heading to the store in a few! I'm using a Brinkmann Charcoal Gourmet water...

First post here--been lurking for a while, and you guys have been incredibly helpful in my growing addiction to smoking meat. :) I am finally posting here because Mother Nature has some nasty stuff in store for us here in NJ. I was planning on smoking a brisket overnight Friday into Saturday...