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That’s right. Love my Vols.

happy 4th to all. I have some ribs on right now along with some smoked Mac and cheese and some smoked mushrooms. I tried one of the mushrooms a little but ago and I about screamed they were so good.

I was just wondering how it would taste with some smoke added?? Just curious if anyone had made it on the pellet smoker and how it flavored it or if it made that big of a diff.

Anyone tried smoked baked spaghetti?? And ideas of times and recipes??

Will do.

I will give that a try as well. Maybe they need to make the heat deflector a little thicker. I am thinking about asking them to send me a solid one instead of the one that opens up in the middle. They may do that to try and see if that helps. I really hate to think I would have to only be able...

Well I used 3 different digital thermometers to check the temps on my smoker and all of them were reading within 3-5 degrees of each other.

The flame broiler was completely closed. I went out and looked right after you asked that and before I moved the smoker, it was closed all the way.

Not sure about that. Just got the grill So that might be an answer. I will look at that.

Well I would have to say that at the 6 hour mark I should have taken it off and wrapped it and stuck it in the cooler at that point. It had about a 1/2” BURNT BARK on the bottom and the flat slices crumbled as I cut them. They were really juicy and had a great flavor but it was not the brisket...

Man I am serious I put it on the smoker at 4 am and took those temps at 10 am. I checked on the temp a couple of times but never opened the top during that 6 hours. I had a meat probe in it from the beginning from the end of the brisket on the thickest end.

These were my temps at the 6 hour mark before wrapping in butcher paper.

If it turns out well I will for sure post pictures. If not the pictures will be me crying. Lol

Yeah it is a 13.25lb packer brisket. I am skeptical myself but I will know for sure here in a couple of hours.

I am doing a test on the temp in my smoker now that there is nothing in the smoker. The dial thermometer is showing 270. The digital actual temp is showing 260. I also have 3 meat probes (one that came with the smoker and 2 that are a separate unit). 2 meat probes next to the internal digital...

Thanks for the replies. I let it cook at 225 for a couple of hours and now it is resting in a cooler with some towels. I will let you know how it ends up.

I am watching the temp on the dial thermometer on the front of the grill and the digital thermometer on the pellet smoker control panel. I did turn the temp down to 225 after I wrapped it and it’s been in there for about an hour at this temp wrapped in butcher paper. I want it to be perfect but...

I have a question. I have been smoking for about 4 years now and I have finally gotten up the nerve to try my first brisket. Just bought the Pit Boss 1100 pellet smoker and did some ribs yesterday and they turned out great. Now to my question. I put the 13.25lb brisket in the smoker at 240...