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  1. SmokeyJeremy101

    PERFECT RIBS EVERY TIME! This really works!

    Al, those ribs look insanely delicious!! I prefer my ribs to be in between yours and fall off the bone. I like mine to stick to the bone, but pull cleanly off the bone when devoured. This is sometimes hit or miss for me unfortunately. What smoker temperature and IT should I be shooting for...
  2. SmokeyJeremy101

    First Brisket Flat smoked success

    It just needed to be more tender. I could have left it in the smoker for another hour to an hour and a half and probably would have been perfect, but I'm still very satisfied and so are my tastebuds and stomach. Lol.
  3. SmokeyJeremy101

    First Brisket Flat smoked success

    Just successfully finished my first smoked brisket flat. Not as tender as I wanted it, but very close and the flavor was spot on!! :emoji_thumbsup::emoji_thumbsup::emoji_thumbsup::emoji_grinning: Next time, I'm hoping to get it perfect, if not closer to perfect and perfect my brisket game...
  4. SmokeyJeremy101

    New to smoking brisket

    The stall struggle is real aggravating! How long must i wait for the temperature to go up again? It seems like it's been stalled at 160-150 degrees for four hours now. It seems like the temperature stall is never going to end.:emoji_confused: what is everyone's experience with the meat...
  5. SmokeyJeremy101

    New to smoking brisket

    I hope so. I will move on to the full brisket once I can master half. When I say small grill/smoker, I mean pretty small. Lol
  6. SmokeyJeremy101

    New to smoking brisket

    Hey everyone, I'm new to smoking brisket and I need some advice from my fellow smoking brethren. I have brisket flat that is roughly 5 lbs. I also have a charcoal grill/smoker combo where the grill is directly above the charcoal which can be raised and lowered to some extent. I have a rub...
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