Search results

  • 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.
  1. Q

    Seasoning

    Question in regards to seasoning. Wednesday evening I seasoned a 15lb Turkey with a special Cajun seasoning. It sat for 24 hours with it. As I was unable to begin the deep fry process on the Turkey due to another Thanksgiving dinner, my father-in-law started the frying process in my absence for...
  2. Q

    A Few More Brisket Questions

    After completing my 2nd Brisket on Saturday I have a few more questions. First, I smoked a 3.5 lb flat. When I took it off it was around 205. I smoked it for nearly 16 hours. After reaching 160 I transferred to an aluminum pan and covered it in beef broth. I also covered the pan in foil too...
  3. Q

    2nd Brisket Attempt Done!

    Second attempt is finished. Cooked for nearly 16 hours. This one looks far better than my first attempt. Resting it now. Please take a look at my raw pic. I cannot tell which way the grain is going. I believe I should start in the top left and slice diagonally. The grain isn’t as clear as the...
  4. Q

    2nd Brisket Attempt Underway

    Started my second attempt at smoking brisket today. Seasoned this morning with a rub and put on the smoker at 0730. It’s only the flat, about 3 to 4 lbs. As of 1030 Pacific it’s been on about 3 hours at 225. (See first photo) Any tips moving forward?
  5. Q

    Season Overnight?

    Gonna make my second attempt at a brisket first thing tomorrow morning. Do you season your brisket overnight or just a few hours prior to smoking?
  6. Q

    Trying a Brisket Again

    Hey guys, Gonna give brisket another shot this weekend. I just have a few questions/opinions I’d like to have. First, the brisket will be only for the wife and I, so I don’t need a 10+ pound hunk of meat. If I go to my meat market and have them cut it up for me, should I go for some flat and...
  7. Q

    Brisket Rest

    I’ve seen several folks online talking about different resting strategies for brisket. Can someone tell me what they do? I’ve seen guys put it wrapped in coolers, I’ve seen guys leave it out, I’ve seen guys rest it for two hours and I’ve seen guys say you should rest it for four. Any...
  8. Q

    Smoking Pork Belly

    I recently stumbled upon an Instagram post by a guy named Sasquatch. He has all sorts of crazy recipes and grilling ideas. He showed a brief video of Pork Belly BBSkewers. They looked super tasty. I tried to replicate and it came out dry and tasteless. This is my first time doing Pork Belly...
  9. Q

    The “Perfect” Day

    As I smoke and grill more and more, I’m starting to realize I have good days and bad days. Does everyone experience this or is it just practice? My first brisket this past weekend didn’t turn out too good. It was edible, it wasn’t shoe leather, but it wasn’t like some of the briskets I see on...
  10. Q

    Brisket Spritzing????

    Another question I had related to my recent first time failed brisket attempt is in regards to spritzing. I noticed while smoking the brisket appeared very dry. Does anyone spritz/spray the brisket with pineapple or apple juice every few hours? Also, can you lather the brisket with other things...
  11. Q

    Yet Another First Time Failed Brisket Attempt Post

    Hi All, New to the forum. I tracked this forum down when researching and trying to understand what I did wrong when smoking my first brisket. I hope some of the members here can shed some insight. First, some background details. I asked the grocery store to cut a 12 pound brisket in half, with...
Top Bottom
Back
Clicky