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I do have a meat probe and the smaller of the three reads 195 and the toothpick easily goes through in various parts. the other two are still at 180, stuck for about an hour or so, still smoking at 225. gotcha on the pork butt. will reheat brisket tomorrow am at 225 then slice and transfer onto...
need to serve this up tomorrow at noon (pst), im almost done smoking them at its 4p (pst). do I wrap them whole then reheat in aluminum foil at 225 in the am then slice and place in chafing trays? or slice once they cool down tonight then reheat then place them in chafing trays? any help is much...
pulled pork sandwiches for dinner tonight the briskets for the guys at work and the pulled pork sandwiches for the wife and kiddos. question: will triple wrapping briskets in foil, mil grade wool blankets and place in a cooler tonight but need to serve at 12noon tomorrow, chafing trays...
played hooky today to smoke some meat...heres my progress thus far, input and recommendations are ALWAYS welcome.
0600- wake up
0620- take out brisket n butt from fridge, let rest to room temp
0621- coffee run
0630- lite original Kingsford brickets w rapid fire chimney
0700- pour brickets...
thanks for the welcome, i call my smoker...La Grande!
don't know if link shows pics or not?
made some recent improvements and still dialing her in but she hasn't disappointed me. with two smokes under my belt going for my third as I type.
Saludos to all, been following this forum for a bit now and gotta tell you, its an awesome forum. Thanks to everyone's posts this Cali boy, via Northern VA, then Texas and now back in Cali, has aquired the tools of the trade and is a smoking fool. Got the urge today and smoking as I type this...