• 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.

Thin Blue Smoke

brianj517

Master of the Pit
OTBS Member
SMF Premier Member
1,168
14
Joined Jul 3, 2005
One word Tommy....Perfect! 8)

Cheers,
Brian
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
Tommy, you are working with the TBS!!!! Please let us know, what is on the grates today?
 

tommy c

Meat Mopper
OTBS Member
213
10
Joined Jun 23, 2006
Ice,
Although I have the desire to try something different, I just took anouther rack of ribs out of the freezer for sat. Hey.....it's what I have available 8)
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
Nothing wrong with that. When I started smoking meats, I cooked ribs every weeken for 2 months. 1 month to get them right, the next month becuase I like ribs. Smoke em if ya got em. Ice cream does not smoke well, but I have not given it many tries.
 

pudgy

Newbie
6
10
Joined Jul 17, 2006
what is the secret to thin blue smoke? I have yet to achieve it, but I keep trying
 

smokemack

Smoking Fanatic
OTBS Member
331
10
Joined Jul 21, 2006
Lookin' good, and (with the smell of my smoke yesterday still lingering) smellin' good!!
 

tommy c

Meat Mopper
OTBS Member
213
10
Joined Jun 23, 2006
Hey Pudgy,
Take some time to update your signature so we can tell what kind of smoker you have. It makes it easier for us to answer your questions if we know your equipment :D
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Tommy, ya done got it! If you haven't read my PM to you yet, just let me say "This effort will be rewarded!!" :mrgreen:-
 

tommy c

Meat Mopper
OTBS Member
213
10
Joined Jun 23, 2006
Thanks again Dutch! I owe a great deal to the fine members of this forum
 

monty

Master of the Pit
Moderator
OTBS Member
SMF Premier Member
2,370
11
Joined Jul 17, 2005
Well, I'll be, Tommy C, ya done got it! Stay tuned fer thet reeward good ole Ditch was talkin' 'bout!
Cheers!
Monty
 

pudgy

Newbie
6
10
Joined Jul 17, 2006
Ok, I updated my signature Help me!!!!!! I am smoking a brisket tomarrow and need allthe help I can get.
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Hey Ol' Minty, I done give Tommy 'is rewad already!
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Pudgy, Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve. Keep in mind that a piece of meat this size will hit a plateau and youâ€[emoji]8482[/emoji]ll think your thermo has gone south on you. DONOT adjust your heat, Just leave it alone-Itâ€[emoji]8482[/emoji]s is during this time that the heat that has built up in the muscle mass begins to break down the connective tissue which in turn will make the brisket tender. Be patient with it and it will reward you a great meal.

http://www.smokingmeatforums.com/viewtopic.php?t=1555
 

icemn62

Smoking Fanatic
OTBS Member
489
10
Joined Jun 20, 2006
This post should be made a sticky of some type at the top of all brisket threads. I can not explain the best way I know of to do brisket any better. And best of all. THIS IS ALL THERE IS TO GOOD BRISKET!!!
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Gary, good idea! Check out the sticky in the Beef Forum-Basic Brisket Smoke.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.