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  1. windlaker

    Time Delay Brisket - The Results

    Thanks everyone for all your help. I ended up using the method outlined in the attached YouTube link. • 16 pound brisket. Trimmed, kept it whole (flat and point together). Smoked it to 190˚ (about 9 hours). Oak wood, fire between 230˚ and 250˚. • Wrapped in butcher paper that was smeared...
  2. windlaker

    "Time Delay" Brisket

    I've done a few Briskets in the past, but I have a situation here I'm trying to solve. Having friends over for lunch...Noon, 1:00. I'd like to have the brisket ready to slice when they arrive. I'm thinking to smoke it the day before. Get it up to 200˚, then keep it in the oven overnight...
  3. windlaker

    Brisket problems

    Good morning all, I smoked a brisket yesterday, and I had something happen that hasn't happened before. I'm not an expert by any means. I've done about 20 or so briskets. I started my smoke as normal. Point and flat were separated. Fire between 220 and 235 degrees. At 165 degrees, wrapped...
  4. windlaker

    Ink-Bird IRF-2S Replacement probe needed

    I have the 2 probe model...it's about 2-3 years old. Last brisket I did, the "Air" temperature probe did not work. I cleaned it off again (as I do after every smoke) but it still did not work. The meat probe worked fine. I just tested both in boiling water. Meat probe is accurate, air...
  5. windlaker

    Ink Bird thermometer suddenly inaccurate

    I've had my Ink Bird thermometer (1 meat probe, 1 oven probe) for a couple years now. Love it. The last smoke I did, the oven temperature (inside smoker, actually) was reading 225˚. All is good. About 3 hours into the smoke, the brisket was already up to 165˚ internal temperature. My...
  6. windlaker

    New Kamado grill questions

    I bought a Char Griller Kamado Grill about 5 years ago, for about $250.00. LOVED IT. Smoked great briskets & pork shoulders, did a great job searing/grilling steaks, a great multi-purpose grill. However, the seams are starting to leak, and the kettle is starting to rust...bad. So I'm looking...
  7. windlaker

    Review my techique

    Been smoking for 5-6 years or so. Having trouble getting my Brisket done the way I want. The last one (yesterday) was the 1st time I used Butcher Paper instead of foil to wrap. Akorn Kettle Smoker. I use a pizza pan under the grate as a diffuser. I always separate the flat from the point...
  8. windlaker

    Brisket Points

    Good day all, I smoked a couple briskets over the holiday season.  Served the flats, saved the points.  Wrapped well & froze them.  They were smoked for about 4 hours, after being cut off the flat. What's the best way to prepare them after thawed? Cube and make burnt ends? Put them in the...
  9. windlaker

    Hello from Wisconsin

    Good morning all, Been smoking on my Weber Black Kettle (about 30 years old, bought it for $20.00 WAY back when) for a couple of years.  Just picked up a MasterBuilt 7 in 1 smoker for $40.00 last week... it was used one time. Anyway, started out slow, doing Pork Shoulders, moved on to a couple...
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