Search results for query: *

Well, I ruined Christmas. Not really, but this brisket isn't impressing anybody. The whole brisket is covered in black burnt stuff. However the bark never formed and the whole slab of meat seems soggy.

Currently 41° outside. Probe in the point is nearest the heat source and already reading 181°. The flat is reading 154°/144°. Gonna rotate the meat to get the point further away from the heat since it's moving so fast.

1am, good color coming through and this baby is cooking fast. Temps at all three probe locations are in the 110s-120s. Having difficulty maintaining my smoker temp due to the cold weather.

So just getting started, I'll be updating you along the way. Fourth time smoking, second brisket. This one is 15.5 lbs pre trim, I may have taken off a pound-ish in fat. Started with a dry rub this afternoon around 2pm. Dry rub consists of the ingredients pictures plus sugar. Back in the fridge...

So, this coming weekend I'm going to smoke a pork butt to do pulled pork sandwiches (among other grilled fare) for a cookout I'm hosting. I was so pleased with how my brisket turned out a few weeks ago (check my post history for more info if you're interested), I've decided to see if I can wow...

Final update: after pulling off the smoker I rested in a cooler for two hours. Just cut it open and tried a couple bites from the ends and the middle section. It turned out incredibly juicy, flavorful, and almost (not quite, but reeeaaally close) melt in your mouth consistency. However, as you...

Well, it sat at 162 for awhile then dropped to 160, so I pulled it and double wrapped it with a bit of apple juice in the bottom. Now the temp is zooming up, 181 as I type after about 45 minutes wrapped. Is it normal to shoot up that quickly? I'm a bit confused as I was expecting this to take...

Temp has gone up from 158 to 162 in the last 50 minutes.

Put my first brisket on my COS this morning. Here's the details: 9 lb choice Dry rubbed at 2am with salt, pepper, onion powder, dried minced onion, garlic powder, and brown sugar Misted with apple juice at the two hour mark and the three hour mark Dropped on the grill at 9am, currently noon...

So, I used the link from the welcome message to create a post, and it doesn't appear to be showing. I am a first timer and will be doing a 9-lb brisket tomorrow morning around 7am here in Hampton Roads, VA. I have a Smoke Hollow model 3500, 3-in-1 gas/charcoal/smoker that I will be using...

Hey all! Glad to be a member. I'm a rookie griller, and in about 5 hours will be a first-time smoker. I've been lurking the past couple days to glean as much information as I can, from here as well as other resources, and feel fairly confident I'm going to ruin a $55 brisket tomorrow.  I have a...