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.
-
Ribfest 8-25-13
Yellow mustard, then rub, 12 hours in fridge, 4.5 hrs at 230, mopped twice w/ apple juice, vinegar, Worcestershire sauce and olive oil, then foiled for 2 hours at 270. Ate them.. LOL -
Are there any BBQ Pitmasters Forum Members?
Is there anyone that has appeared as a competitor on this show members in our forum? I saw it for the first time last night and loved it! We were already in bed but after 30 minutes of watching it I had to get up and go get one of the ribs we smoked earlier in the day out of the fridge and...- jeffingh
- Thread
- Replies: 2
- Forum: General Discussion
-
Sampler for lunch
Smoked Baby back ribs, smoked salmon, slice of a smoked fattie, and some scallops- jeffingh
- Thread
- Replies: 2
- Forum: General Discussion
-
Near Perfect Brisket
After 3 failed attempts to create the perfect brisket, I figured out I needed some technology so I went and got a Superfast Splash Proof Thermapen, Maverick ET732 and a 9.5 lb Smart & Final Brisket. After 12 hours in the fridge with the dry rub, I proceeded to put it in the 30" MES at 230... -
8 1/2 Lb Brisket
Why is it that I cooked a 6 1/2 Lb. Brisket at 225 tor 8 hours where it stalled a bit before it got to 170 IT and this 8 1/2 one only took 7 hours to get to 170 at the same temps? -
Cutting Up a Huge Brisket
Any advice on how to cut up a brisket that's too large to fit in the smoker? I have smoked 2 6.5 lb briskets so far which fit perfectly but now I want to buy one at Smart & Final but its like 13+ - Lbs and ain't gunna fit in my smoker. Do they call these Packers? -
2nd Brisket Smoke
Put it in the smoker and left that aluminum pan underneath it, cooked it at 225 for 7 hours until the IT was 170, poured out most of the drippings and put it back in the pan, covered it with foil, brought the IT up to 190 ish, wrapped it in a towel & blanket for 2 hours, pulled it out, cut it... -
Hello from Northridge CA.
Just got my first smoker yesterday, already smoked a Brisket and with the help from my new forum friends, I think I saved it before it was ruined. I have alot to learn but being the reining BBQ KING of Northridge (formerly Granada Hills) CA. I think Ill be competing soon! hahahahaha Jeff -
Brisket
Got my first smoker yesterday, a Masterbuilt 30" electric. Put a 6 1/2 lb brisket in it at 195 for 8.5 hrs. Is that correct? What will happen if I leave it in there for a longer period of time at 195? I filled the water bowl up and after 5 hours I looked in the chip tray and it was all burnt so...
