Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Basic Brisket Smoke
That chew / stringy texture you got was because you needed to let it go through plateau stage. The first brisket I did, I freaked out because the thermometer started going down after about 4 hours! I thought I did something wrong. This forum tought me that you have to be very patient and wait...- mskerry
- Post #210
- Forum: Beef Sticky
-
I have an acronym that I think may need to be added to your list of acronyms (article). What...
I have an acronym that I think may need to be added to your list of acronyms (article). What does SQWIB mean? Here is the reference sentence: Basic Pulled Pork according to SQWIB- mskerry
- Profile post
-
ADVICE: Need a new grill - Weber vs. Char-Griller
What is a UDS?- mskerry
- Post #132
- Forum: Grilling Tips
-
Basic Brisket Smoke
Woo-whoo!! Thanks for that advice! I reset my patience meter and put my faith in God and my smoker! After a few hours the temp started climbing again, and the smaller of the cuts hit 183 at 3:30 in the morning! After an hour rest I cut into it it was fabulous! So tender and flavorful. I'm...- mskerry
- Post #201
- Forum: Beef Sticky
-
Basic Brisket Smoke
HELP!!! - I started smoking my brisket at 1:30 this afternoon. It steadily climbed up to 160 degrees internal temp by 6:00, but has since dropped back down to 149 in the past hour. I dd open the smoker up to mop it, will it gain internal temp again soon?- mskerry
- Post #199
- Forum: Beef Sticky
