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Looks like your brisket turned out great. I'm a little late responding but I've done a few hot and fast briskets and they do come out pretty good but not GREAT. There's a reason the best pitmasters in the country cook their briskets low and slow and it's not because they have nothing better...
Couple of things that have been pointed out . Yes, the 9 hours at 180° is part of the problem. The other possible culprit is fat side up on a pellet smoker. Fat side should be down on pellet smokers because the heat source is directly below the brisket. Cooking at 180° for 1 hour and then...
Good morning. I started a brisket last night on my pellet cooker and I'm worried about the meat being in the safety zone too long . I set my smoker at180° and fell asleep for 4 hours!! The internal temp was 115°. I bumped the temp up to 225° and that carried it to an internal temp of 140° ...
Hello Kevin. Sorry to hear about your struggles with the reverse flow. As I mentioned a few months ago, I have the same issues with chicken, turkey, and even bbq beans. I have not put forth the effort in finding the solution to this issue like you have. I thank you for that. I'll probably...
Guys and gals,
I'm going to do some ribs this weekend . I'm curious. After my ribs are done cooking, can I hold them at 150°-160° for several hours like you would hold a brisket? I've held my briskets for 8+ hours at 160° and it comes out perfect every time. What will that long hold time do...
Haven't tried it yet. Not very interested either. I follow Jeremy and watched all his videos. This "secret" I'll leave alone. I think it'll create dirty sooty smoke.
I've used beef tallow on my last 6 or 8 briskets. I highly recommend it. I use about a tablespoon on the paper and drizzle another tablespoon on the brisket before wrapping.
Happy holidays ! Hope everybody's cooks came out as planned. I smoked 2- 13lb. turkeys Thursday and unfortunately had the same problem with soot on the skin. Prior to the cook, I cleaned under the baffle plate. There was quite a bit of build up in there. A years worth. The firebox was clean...
I have the same exact problem! I cook on a Lang 48 reverse flow cooker and I have the same issues when I smoke chicken or turkey. I cook with a clean hot fire with little to no smoke exiting the exhaust. My splits are medium in size, and I preheat them every time. They ignite immediately...
Bought it over a year ago for my Lang 48. I found very little difference in basicly everything! Did it improve burn times? Marginally. Cleaner smoke? Negative. It actually created dirtier smoke when it tried to lower the temps by slowing down the fan or shutting it down completely. That...
Hello everyone. I'm cooking for my son's graduation party this weekend. I'll be doing 2 briskets and 8 slabs of ribs. I'll be starting the briskets early in the am with the ribs to follow . My question: how much longer will it take to cook 2- 17 lb packers vs cooking just 1? I'm...