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  1. Stabbin-Wagon

    Brisket pulled at IT of 210, flat tough?

    Good afternoon, I just smoked my first brisket, a 13.5 pound packer. Placed it on the smoker last night at 9:15. Smoker Temp was about 235-240. I checked at 9 this morning and the internal temp was 165 so i wrapped in foil and put it back in. I checked around noon and the point was at 214 and...
  2. Stabbin-Wagon

    Seals for bottom vents?

    I have as best as I could but there is still a slight convex/cave to it around the edges. Small though, maybe a millimeter or two.
  3. Stabbin-Wagon

    Seals for bottom vents?

    I have a Brinkman Gourmet Smoker that I've made some mods to. E.g. New therms at both rack levels, seals around the lid and bottom, top vent and 3 bottom vents. The vents are the round 4 holed weber replacements. They have been placed on the bottom of the charcoal pan, which is flat. They work...
  4. Stabbin-Wagon

    Pork ribs on for 6.5 hrs, tough!

    Thanks everyone for the replies. Much appreciated.
  5. Stabbin-Wagon

    Pork ribs on for 6.5 hrs, tough!

    St Louis pork ribs. And i have a water pan. Haven't needed to spritz any of the precious smokes and they turned out awesome.
  6. Stabbin-Wagon

    Pork ribs on for 6.5 hrs, tough!

    Relatively new smoker here. First time I've had any issues with ribs. I've had many batches previously and they've come out great. This time i had 2 racks at 225. 4 hrs in the smoke, 1.5 in foil, 30 min bare. However this time they came out tough! I did have a temp issue whwre it jumped to 275...
  7. Stabbin-Wagon

    Hello from Virginia

    Fellow meat smoker here! Just got into it a few months ago and can't stop. I live in Richmond, VA. Came here to learn and share. Look forward to seeing you guys in the forums.
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