Toggle sidebar

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.
  1. riskittobrisket

    Questions from a Rookie

    Thank you Joe!
  2. riskittobrisket

    Questions from a Rookie

    Well we have a bevy of post oak, but i want to try pecan. Also I was told to stay away from mesquite, what's your opinion?
  3. riskittobrisket

    Questions from a Rookie

    Also can you smoke a brisket in less than 10 hrs and have it be tender?
  4. riskittobrisket

    Questions from a Rookie

    Alright, so no more stock therms, and the toothpick test is on point. Got it. I really appreciate the insight! 
  5. riskittobrisket

    Questions from a Rookie

    That sounds like a good idea, if not for peace of mind.
  6. riskittobrisket

    Questions from a Rookie

    Duly noted Tropics, any recommendations? 
  7. riskittobrisket

    Questions from a Rookie

    Gary do you use wood chips at all? or just splits? Do you soak?
  8. riskittobrisket

    Questions from a Rookie

    Na just the stock thermometer, it seemed to work well.
  9. riskittobrisket

    Questions from a Rookie

    Thank you for all your info TexasSlowSmoker! Every bit helps
  10. riskittobrisket

    Questions from a Rookie

    So I guess we just panicked, but it looks like the consensus is just flat-out patience. Thanks Gary! Any tips on fire management?? 
  11. riskittobrisket

    Questions from a Rookie

    165, my buddy and I were worried about over cooking it
  12. riskittobrisket

    Questions from a Rookie

    I cooked on an offset, then put it in an empty ice chest for an hour.
  13. riskittobrisket

    Questions from a Rookie

    I did internally temp but it was at a stall for like 5 hours at 165. Is it normal to stall that long?
  14. riskittobrisket

    Questions from a Rookie

    Here is a picture after cutting it up
  15. Questions from a Rookie

    Questions from a Rookie

  16. IMG_20150622_092809[1].jpg

    IMG_20150622_092809[1].jpg

    • riskittobrisket
    • Media item
    • Comments: 0
    • Album: Questions from a Rookie
  17. riskittobrisket

    Questions from a Rookie

    I just smoked a brisket this sunday at 250 degrees for 13.5 hours and it was about 12.5 lbs, and wrapped it in butcher paper at about hour 7. The bark and the color were spot on perfect, but it was tougher than i'd like. Not inedible but definitely some tug. 2 Questions. Was this just the simple...
  18. riskittobrisket

    How Long to Cook a Brisket or The Misconception of the 1 to 1.5 hour rule

    Thank you much, Lovin' all this info!
  19. riskittobrisket

    How Long to Cook a Brisket or The Misconception of the 1 to 1.5 hour rule

    Awesome article, it was really informative and exactly what i need to know as a rookie smoker.
  20. riskittobrisket

    What kind of wood do I use to season my smoker?

    Is post oak fine or should i go with hickory? Also, do i coat with oil?
Top Bottom
Back
Clicky