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  1. soonerfan1

    High Stall Temp?

    Ok guys, First things MERRY CHRISTMAS to everyone, what's the highest stall temp any of you have had on a brisket (point 6 lb.) This brisket never stalled till 7 1/2 hours into smoke at what I would consider a high stall temp of 189. Too high? I'm going on 2 hour stall so far. I'm using a Mav ET...
  2. soonerfan1

    First time

    Ok guys and gals, this is my first time to cut down a rack of pork spare ribs into St. Louis style. That part went great, should of took some pics of the process to get feedback but forgot. Now I need to know if I cook the flat that came off the same as the ribs themselves? I'm going to be doing...
  3. soonerfan1

    thermometers

    Beginner here wanting to buy a dual wire probe thermometer, any suggestions?
  4. soonerfan1

    Type of wood

    Alright after reading some, I see where some of mix lump charcoal with briquettes, what i'm wanting to know is what type of wood do you use if your cooking a brisket and how much? Thanks in advanced. Bill
  5. soonerfan1

    Newbie

    Newbie here in this forum and smoking meats. Born and raised in Oklahoma "Go Sooners" had to say it. I received an ol cheapo brinkman smoke n grill, did some mods to eat and as I type this, I am actually test running and seasoning it right now. Hope to get some great tips here.
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