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  1. vayank5150

    Neighborhood smoke-off coming up~

    So, I pulled the butt at 210 degf internal and have it in a cooler with towels now.  I have read to let it rest at least 2 hours.  Is there advantage/danger to letting it rest longer?
  2. Neighborhood smoke-off coming up~

    Neighborhood smoke-off coming up~

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    1462149604373.jpg

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  4. vayank5150

    Neighborhood smoke-off coming up~

    So, our annual neighborhood smoke-off is coming next weekend.  Last year, pulled pork won by someone who cooked it in a crock-pot, which I thought was sacrilegious.....but that's just me.  I need any tips you all an give me to make sure this does not happen again.  I am starting with a 9.5lb...
  5. vayank5150

    4 lb brisket flat......now what?

    To all:     I don't say this enough, but THANK YOU!!! to all on this board.  I have learned SO much from you all in the 2 or so years since my wife bought me my first smoker.  I am now comfortable smoking chicken, pork shoulder, rib roast and pork ribs (kinda).  My wife and daughter are my...
  6. vayank5150

    4 lb brisket flat......now what?

    Well, being the idiot that I am, I sliced the entire brisket.  The remnants of this dry specimen are now resting in the fridge in the au jus created from the beef broth and red wine.  I am hoping to cook the remnants up later this week and get some sort of tenderness out of it....
  7. vayank5150

    4 lb brisket flat......now what?

    Let me tell ya'll a story about a man who rushed a 4 lb brisket flat...... Pulled the flat from the oven at 192 degf internal.  Only had about 10 minutes to rest.  When sliced, the flavor was dead on, but the meat was HORRIBLY dry.  Lesson learned on this one.  I must give myself more time on...
  8. vayank5150

    4 lb brisket flat......now what?

    HAHA!  Unfortunately, I also have a 7 year old daughter who is hungry!!
  9. vayank5150

    4 lb brisket flat......now what?

    Hmmmm....I read somewhere on here that if you can probe with a toothpick with little pressure, it is done.  Sound right?
  10. vayank5150

    4 lb brisket flat......now what?

    Wife is getting nervous as it is close to dinner time here.  IT is at 192.  Does a brisket need to rest once the IT hits 202?
  11. vayank5150

    4 lb brisket flat......now what?

    Thanks, Chef!  I am following your direction and actually used a 1/2 and 1/2 mixture of pecan and oak.  I have some other things I need to do this afternoon, so I will have to cheat and transfer to the oven once I foil it.  Hopefully it will turn out this time!
  12. vayank5150

    4 lb brisket flat......now what?

    I stole this rub from an oven recipe, but my family loves it so hopefully it will transfer well to the smoker: 2 tablespoons chili powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon sugar 2 teaspoons dry mustard 1...
  13. vayank5150

    4 lb brisket flat......now what?

    OK....I completely destroyed a brisket about 2 years ago, when I attempted one.  Now, I have a 4 lb flat ready to go and I want to do it right.  I have a rub that I know works for my family, but what temp?  Wood choice?  Advice would be greatly appreciated!
  14. vayank5150

    2 2 1 method issues

    Thank you all for the responses.  I am using a digital thermometer on my smoker, so I assume the temp is correct.  These were St.Louis style ribs bought at Costco, so I may just try 1.5-1.5-1 next time?
  15. vayank5150

    2 2 1 method issues

    When smoking ribs at 225 degf, my ribs are falling apart at the 4 hour mark. Based on what I have seen on TV, ribs should NOT fall off the bone, but rather have a slight tug to them. What might I be doing wrong?
  16. vayank5150

    2 Butts on 18.5" WSW

    HELP!  Raining here and the butts have been on since about 9AM.  The internal temp thermometer failed about 1/2 hour ago and now the smoker thermometer is acting up.  I have a 10 lb and and 8.5 lb butt on.  Is there any way to gauge this based on time alone?
  17. vayank5150

    2 Butts on 18.5" WSW

    That makes complete sense!  Thanks for the clarification.  Now, one final question.....to rub the night before or not?  I heard Myron Mixon say one time that he does not rub ahead of time because he fears the salt in the rub will make the food too salty, but I have seen a number of posts here...
  18. vayank5150

    2 Butts on 18.5" WSW

    Thanks for the advice.  What does this part mean? Run you smoker a good 20 degrees above your target put temp.
  19. vayank5150

    2 Butts on 18.5" WSW

    Folks,      I need to smoke ~20 lbs of butt for pulled pork.  My 18.5" WSM does great with one at a time, but in order to get this done in time, I need to try smoking two +/- 10lbs butts at once.  I thought I would put one on the lower rack and the other on the top rack.  However, I only have...
  20. vayank5150

    Smoked Standing Rib Roast

    Thanks again, Bear.  I also cannot say enough great things about my Weber Smokey Mountain.  I started this smoking meat journey with a MasterForge can smoker ($69 at Lowe's).  Even after making all of the Brinkmann mods, I still could not get good temp control, or more than 5 hours of consistent...
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