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M
Brisket
Good Morning All! Went to Sam's the other day and unfortunately the pickins where quite slim and my only choice was a 17# prime packer. The largest I have done before was around 14.5# and cooking on my pellet grill at 250, yielded less then stellar results. It wasn't bad by any stretch, just... -
M
Help me understand this brisket please
I appreciate the advice and thanks for the kind words! Instead of separating like I did at that point (and piggybacking off of your recommendation) would it have been an option to just ride out the entire cook with a whole brisket? Or at that point does it make the most sense to separate, apply... -
M
Help me understand this brisket please
I suppose it’s possible but the side with the thermostat is the side the point was on. -
M
Help me understand this brisket please
So I picked up a Prime whole packer at Sam’s about 3 weeks ago. It was just over 12 pounds, so a little on the small side. I picked it because it has a nice bend to it and figured I’d give it a shot. I may have jumped the gun and gotten a bit too excited and exceeded my current skill set. I... -
M
First Brisket! Update!
A quick update on how my cook went: 14 1/2 pound prime packer Seasoned with Kosher salt and course ground black pepper 4 AM: Placed on smoker @ 250 fat side down. 9:45: checked brisket and had nice bark. Internal temperature was between 160-165 9:50: Removed and wrapped in butcher paper...- mark a
- Post #5
- Forum: For New Members
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M
First Brisket! Update!
Hey All! I just bought myself a Camp Chef Woodwind with WiFi and decided that I’d tackle the big one. My first brisket. I bought a full prime packer from Sam’s Club that weighed about 14 1/2 pounds and trimmed her up. It was my first such attempt, so please let me know how terrible or even how...- mark a
- Thread
- Replies: 5
- Forum: For New Members
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M
Weber Smokey Mountain issue
Lol, I figured I’d explain it as best i could. The water pan was indeed full. I just wasn’t comfortable not using it as I saw the temp go crazy when i removed it. I have the 18” for full disclosure.- mark a
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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M
Weber Smokey Mountain issue
So here was the situation guys. I decided to try and smoke my first two beer can chickens this past weekend and ran into an issue getting my smoker up to temp. I was cooking for nine, as the family came over for football and beer... a lot of beer. Up until then, I had only made ribs and some...- mark a
- Thread
- Replies: 8
- Forum: Blowing Smoke Around the Smoker.
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M
Meat Combinations on the BBQ
Does anyone see an issue with smoking shrimp wrapped in bacon at the same time I have ribs in the smoker? I’d like to try one of Jeff’s recipes, but I’m a little apprehensive of those two meats clashing with one another.- mark a
- Post #4
- Forum: General Discussion
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M
New guy from NJ-first smoke yesterday!
Well as far as the tenderness, I felt they were pretty spot on... based on what I've read at least. They weren't quite fall off the bone, but required a small pull of the bone. I should have said they were delicious because I can't think of anything I wish was different. Although, I do look... -
M
New guy from NJ-first smoke yesterday!
Haha! I'll try my best to make them on separate days. -
New guy from NJ-first smoke yesterday!
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M
New guy from NJ-first smoke yesterday!
Hi All, I've been pursuing this site for a few weeks and reading tons of useful information, decided to say hello since I got my feet wet yesterday. I recently purchased a 18.5 WSM and used it for the first time yesterday. I smoked some St Louis style ribs for about 5 hours (3-1-1 using Johnny...
