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  1. smoke bros

    first brisket disaster!

    BRISKET OVERLOAD Absolutely amazing! Started probing at 180° and pullet it at 195° after 12hr and 30 mins. 2 hr rest in the microwave. Sliced at 160°.This brisket seemed to cook itself! Thinking the last one I tried was just a bad brisket.
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    20140727_130105.jpg

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  3. 20140726_205714.jpg

    20140726_205714.jpg

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  4. smoke bros

    first brisket disaster!

    170° and now in the oven at 230° with 1/2 cup broth This is the part that scares me, the point is nice and tender now, but the flat is still tough. Do i pull when the probe slides in the flat like butter? Last time I hit 205° and was still tough!
  5. smoke bros

    first brisket disaster!

    About 7 hours into my second attempt. A 7 pound full packer, a lot more fat than my first one. Cooking at approx 230° and sitting at the stall of 153°but taking it in stride! going to wait till approx 165° then foil and put in the oven at 230°. Now do I pull it at 180°ish to slice or leave till...
  6. first brisket disaster!

    first brisket disaster!

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    20140726_165745.jpg

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  8. baby backs second to none.

    baby backs second to none.

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    20140720_163326.jpg

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  10. 20140720_100845.jpg

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  11. smoke bros

    baby backs second to none.

    Hey everyone I tried my hand at my first baby's today. Started at 10:30 this morning, ate them at 3:30. Tried the 2-2-1 approach. I smoked them at approx 235° for 2 hours then foiled for 2 hours. When I opened the foil I was surprised to find they were done! I did some potato bombs (bbq pit...
  12. smoke bros

    Pork butt stall (185)

    Wow hillbillyrkstr I did the same thing last night. Two 8 lb pork picnics though. Put in smoker at 8:00 am friday, foiled at 160° and in the oven at 230° till midnight when they hit 205° 2 hour rest brought them to 151° then pulled. I also stalled from about 189° to 191° for a couple hours.
  13. Pork butt stall (185)

    Pork butt stall (185)

  14. 20140712_021400.jpg

    20140712_021400.jpg

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  15. smoke bros

    first brisket disaster!

    Sorry no pics. Don't want any memories of that awful day! I chopped it up for sandwiches which made it better eating. Will have to try again!
  16. smoke bros

    first brisket disaster!

    Thanks everyone! I have a masterbuilt duel fuel pro. Love it. It holds a very consistent temp. The stock thermometer is 20 degrees out so I don't use it. I have a couple wireless that are out 2° in the boil water test. How can a brisket read 205° yet not be done?
  17. smoke bros

    first brisket disaster!

    Is there going to be that big of a difference between foiling at 150 or 170? I was thinking just a bad brisket(no fat to render down). Will try injecting and wrapping at 170 next time. Can't be any worse, only way to go from here is up!
  18. smoke bros

    first brisket disaster!

    Did my first yesterday, a 6 lb brisket and don't know why it was so bad. I only trimmed the couple hard spots of fat,cooked at approx 231° for approx 8 hours. I foiled at 155° and cooked till 190° did the toothpick test and it was very tough. Tooth picked again at 198° was tough. Pulled it out...
  19. smoke bros

    newbies from Canada

    All set up and got our "seasoning" done. Does anyone use smoke pellets and if so how do you keep them from starting on fire?
  20. newbies from Canada

    newbies from Canada

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