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  1. bbqbrisket

    Temp/rest/holding

    I want to be able to holdover in cooler for 2 hours. At what stage (temp or doneness) should I pull brisket for hold over in cooler. Also, Should I open it up and rest it down to say 170 and then put in cooler for holdover for 2 hours? Thanks
  2. bbqbrisket

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?

    Is there a difference between the "kill" date and cyrovac processing date on a package from slaughter house?
  3. bbqbrisket

    Choice

    Aside from tenderness and dryness, has anyone really noticed a difference in taste between Standard Choice and Angus Choice? Thanks
  4. bbqbrisket

    Grilling in the firebox

    Does the exhaust vent need to be opened on an offset smoker if I'm grilling in the firebox section and not "smoking"? thanks
  5. bbqbrisket

    Franklin pulls his brisket

    I've read the the dude pulls his brisket out at about 203. Does he leave in paper to rest and cool or remove it and leave it open? thanks
  6. bbqbrisket

    All wet but dried out.

    I get to the end of the cook time and then cannot figure out what to do. Everytime I put my finished brisket in the cooler, still wrapped and shrouded in towels, and take it out 4 to 5 hours later, all the juices are have gotten absorbed into the paper and the brisket ends up dry. Can someone...
  7. bbqbrisket

    Cold Smoking Salmon moist smoke

    I usually cold smoke salmon with dry smoke but it was so hot today that I put ice in my chamber to bring the temp down. A side effect is that the air is moist from the ice melting. As long as it maintains the correct temp range, would moist smoke make any difference than dry smoke? thanks
  8. bbqbrisket

    Clean Burn ?

    I've been using a version of the "Minion Method" in my offset; mainly because I dont' want to get up in the middle of the night. I've got a new and different one now and while the temp gets up pretty quick, it can take up to 2 hours to get a clean burn. My method has been to use a square...
  9. bbqbrisket

    When to Crutch?

    Smoking a Flat Brisket and trying to establish the best time to foil wrap. I have been doing it regularly at 170 degrees. But I'm wondering if it should be done near the beginning of the "stall", closer to the middle of the "stall" or near the end of the "stall". appreciate the input
  10. bbqbrisket

    Tuning plates? Hmmmm!

    I had been considering getting tuning plates for my offset smoker in order to cook up a better brisket. The thought of having an even temperature throughout the chamber seemed appealing and logical. But then I started to ask myself the question of do I really want an even temperature on both...
  11. bbqbrisket

    Final temp

    What is the average ending temp you pull the your brisket off the heat after wrapped? thanks
  12. bbqbrisket

    THE STALL

    During the stall, can the internal temp actually come down a couple of degrees before kicking back up again.thanks
  13. bbqbrisket

    Brisket Temperature

    I have heard that some increase the temperature after the stall from 225 or thereabouts to around 300 plus. Is there an advantage to the increased temp or is it bs? thanks
  14. bbqbrisket

    Review of Longhorn BBQ Pits

    Anyone have experience with a smoker from Longhorn bbq pits out of Uvalde, Tx ??
  15. bbqbrisket

    separate container for pre-burning wood and charcoal

    I tried loading up my offset with oak and charcoal but it seems too much for it and for the first 2 hours in order to keep temp low I have to choke it off at both ends. So I am considering reducing the quantity of fuel and then adding more later on in the smoking. Any ideas as to what kind of...
  16. bbqbrisket

    Brisket...tried a technique that went wrong....why?

    Tried a little different method of finishing off the brisket. Put it on the smoker for 8 hours at 200-210. Had a 1/4 inch cap on it. Then took it off and put it uncovered in the oven at 200 with a water pan for safety, for an additional 5 hours til tender. Took it out, wrapped in 2 layers of...
  17. bbqbrisket

    OLD smoker from Nort Jersey

    Hey all, New to your group.  Been smoking for many years but only smoke what I can't get here; BRISKET.
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