Recent content by bigred

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  1. bigred

    Brisket Help!!!

    Thanks sir. I guess I misunderstood that if I just kept it cooking that the flat will get worse and not better (more tender) even though the point was done. This is only my 3rd time doing full packer brisket. Didn't realize I should continue to probe everywhere until it's all butter like...
  2. bigred

    Brisket Help!!!

    Thank you. So if my flat is still kind of tough but the point is in better
  3. bigred

    Brisket Help!!!

    Seems like the flat is still pretty tough at this point (I'm about about 195 degrees) but the point seems pretty tender. Afraid I'm going to lose the flat!
  4. bigred

    Brisket Help!!!

    Thanks, I do have an oven thermometer in the barrel as well and it's in that same range so I feel good with that. I'm guessing because it's sitting in that liquid (I injected it with beef broth prior to placing on smoker) and therefore it's speeding up the process. Should I not worry as much...
  5. bigred

    Brisket Help!!!

    Hey guys, I have a 15 lb brisket that I put on my pellet smoker about 5 hours ago, my smoker temp is just around 215 degrees. The brisket is already at 178 degress (I wrapped at 165) and it's in an aluminum pan that has plenty of brisket juice in the pan. My guests aren't arriving till about...
  6. bigred

    Fresh cut Cherry wood

    Thanks so much fellas for all the good info. Seems like everyone agrees about not soaking the wood and putting them into chunks. I plan to do this over the weekend so I can speed up the seasoning process. I'll just rely on my 18lb bags of Char-broil brand wood from the Home Depot. I've had...
  7. bigred

    Fresh cut Cherry wood

    Hi, my name is Keith and I'm a beginner to smoking and I had a question about some wood. My aunt just had this tree chopped down a couple of days ago and I found out that it was cherry which I know is good for smoking. My question is: Do I need to still let it season for several months before...
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