Happy smoking

[kerstingm]

Corned beef brisket and Prime Rib on the menu tomorrow
Happy Memorial weekend to all

 

[dcecil]

That’s gonna be a great meal. Enjoy

 

[one eyed jack]

MMMM Rib roast. Enjoy your day.

 

[SmokinAl]

Two of my favorites!
Take a lot of photo's!!
Al

 

[gmc2003]

Looks like an eventful day. Enjoy and let us know how it goes.

Chris

 

[kerstingm]

Brisket on
What is everyone using for their basting spray? I have always used Apple juice, a little apple cider vinegar with some good strong beer and a few light seasonings
Getting Prime rib ready

 

[kerstingm]

Prime rib pulled @ 120f, damn what a nice crust

 

[kerstingm]

Off the grill resting

 

[one eyed jack]

Prime rib looks pretty good to me.

 

[kerstingm]

Prime rib came out amazing
Corned beef came out okay, still a little on the tuff side. Pulled it at 190 like my last one, didn't do anything different. Never know how the cut of meat is I guess.

 

[kerstingm]

I have a question about pork butts and briskets, the last couple I smoked I did not have the good thick burnt crust that I have had in the past. I have not changed anything the way I've smoked these. The only thing I can think of is I am smoking longer at a little lower temp (around 160 to 180) after a couple hours I turn my temp up to 225. Could this be the issue?