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. S

    First Brisket Smoke... 🤞

    Turned out good! Maybe a tad dry, but overall not too bad for my first one. Thanks for all the help!
  2. S

    First Brisket Smoke... 🤞

    Flat is in the cooler and burnt ends back on the smoker! Some of them were starting to shred, thinking the point probably should have come off before the flat?
  3. S

    First Brisket Smoke... 🤞

    Yeah, everything looked good through the bag, the brisket was very bendable, but once I started cutting there was just a ton of hard fat. Looking like I probably could have left more on though because most of it had completely rendered away by the time I pulled it off this morning to wrap.
  4. S

    First Brisket Smoke... 🤞

    Thanks for the tip. I think I’m going to try to take it to probe tender (whatever temp that ends up being) and then rest it on the counter until it comes down to about 180, then wrap and cooler it to avoid that.
  5. S

    First Brisket Smoke... 🤞

    Thanks for the help everyone! Woke up to see it stalled at 156, took it off and did a quick wrap job. Now back on the smoker!
  6. S

    First Brisket Smoke... 🤞

    I have a cheap thermpro one that I’ve been using for a while, it’s not great but it does the job.
  7. S

    First Brisket Smoke... 🤞

    First brisket (and overnight) smoke tonight. Crossing my fingers that it turns out okay. I’ve read plenty of posts and articles from the forum and have cobbled together my approach. Grabbed a 17lb prime brisket from Costco for 2.99/lb. Thought it was a great deal until I trimmed it and removed...
  8. S

    Pork butt stalled at 155??

    Awesome, thanks everyone! I put the foil on, Will see how it goes from here!
  9. S

    Pork butt stalled at 155??

    Hi all, I'm new to the forum but have been lurking for a bit. Second smoke and I decided to try some pulled pork. I've had 2 five pounders going for about 7 hours and I seem to be stalled at 155. I want to to foil but don' want to do it too soon. However, I've been at 155-158 for over an hour...
Clicky