Search results

Thanks! That's awesome!

Thanks! I was not sure so it's back in the smoker at a low heat. Monitoring the internal temp at 143 now. Is that ok?

Sorry, internal temp is currently 153. Can I go until 140?

Thanks! Finished the smoke at 8am at 203F. I'll post details of the experience soon. Question: I have it wrapped in foil in a towel lined cooler for 2.5 hours now. How long can it stay there until it has to be refrigerated? Not sure when we'll eat. Can it stay there from 8am to 2pm? Want to...

I'm going to start brewing soon! Just bought a new house and we're getting ready. Thanks!

I like that combo. Gotta find a way to measure season weight. Thank you

Sounds good.

Thanks again. I just bought a programmable thermometer. I am excited. I like to do beer butt chickens too and just having this thermometer I can leave in, as well as set highs and lows, will just be awesome. I just picked up an 8 pound brisket from Sprout's Farmer's Market (hard to find a...

Thank you all for the replies! This is great. After reading your posts, it sounds like I will start my charcoals in the cannister and add to the firebox when ashed.I will get the temp up in the 250 range and then add a handful of apple wood chunks dry to the coals. I will then add the meat. (Do...

Hi all, I am a newbie here. I have been reading a LOT of your posts and I am learning a lot. I plan to smoke an 8-9 pound brisket for Christmas day and so I have been reading to try and be clear on how to do it. A little about me: I am outside of Dallas, Texas. It will be in the 50's that day...