Search results for query: *

Completely agree with Oz, marinating a brisket is a futile process, injecting is better for such thick cuts of meat, marinating works well for chicken pieces and steaks, just not brisket. Agree also that a brisket is not done, no matter what the IT says, until you can easily slide a toothpick...

Sticky, anytime after the brisket gets to 200 degrees, it could finish up. My suggestion would be to check it with a toothpick every 3 to 4 degrees after the 200 degree mark. Majority of my briskets finish toothpick tender (easily push in a toothpick like into butter) above the 208 mark. Once...

iB, glad your brisket came out to the liking of your guests and you!  It does seem like you got just a bit lucky though catching it at the right time for sure.  I would take the advice from KC and get you some trusty temp gauges or a Maverick or other brand of probe to monitor the temp of both...

Thanks for the info Chef...

UP Musky, to answer your question, you may freeze the brisket (just start the thaw at least 3 days ahead of time) with no side effects at all, or if you have room in the fridge and you are cooking it within 2 to 3 weeks from purchase, just leave it in the fridge.  Either way you will be fine...

Look into gatewaydrumsmokers.com if you haven't yet.  

I'm with bmaddox, UDS is a great and cheap investment and easy to manage the fire too.

All the mentioned pit builders build both offset and vertical cabinet style smokers (Pitmaker, Lone Star Grillz, Backwoods, Stumps)

BTW, Michael is 100% correct on the quality of the Lone Star builds, I have seen several up close, well built machines, but the same goes for Pits By JJ and Pitmaker as well, both in Houston.   Noggin, depending on where you are located, there might be others closer to you as well.  

Honestly, if you are looking at minimal supervision, a stick burner is not the way to go.  You'd be better off building or buying an Ugly Drum Smoker (UDS) or 2.  Your other option for minimal supervision would be any number of cabinet style smokers from several different manufacturers...

Great looking brisket and congrats on the success.  FloridaSteve is right on there, to really improve the burnt ends, do a heavy trim of the fat all around the point area to expose as much meat to seasoning and smoke.  I do tend to leave a thin layer on the bottom just to protect it from the...

Here is a good insight into the grading of beef...from who else, my daughters school Texas A & M. http://meat.tamu.edu/beefgrading/

Just one of the many benefits to a reverse flow pit is the quick recovery time after opening the door.  While you may lose heated air from the chamber while you have the door open, the RF plate is being heated the entire time so your meat is still being cooked with radiant heat...so if you are...

Congrats on the smoker and the wood!  You are going to love reverse flow cooking on that thing.

As long as it's heavy enough steel to be able to weld it up to the main chamber, I don't see why not, it's your build anyway.  

First of all, awesome build!  Secondly, on the tuning plate or convection plate, I have seen them with small holes drilled towards the firebox increasing in size as you move away from the FB, but personally, I would just go tuning plates all the way.  I know several guys who use them and swear...

Check out my build and the several threads that I have concerning my additions to my trailer build.  I added a burner, a propane tank holder, tool box, warmer box, counter tops, water supply and sink all after I had finished the actual pit on the trailer.  I started out like you with an old boat...

You really need as Chef pointed out some sort of basket or pan with an ash pan under that.  If not, you will have ashes stuck to all that good seasoning you have created with animal fats on the interior of your smoker.  Not to mention a potential fire hazard.