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  1. tpicki

    How long??

    Simple question??? How long should I plan for a 1 to 2 pound fattie? Does the 1 1/2 hour per lb rule apply? Sooner? I'm smoking at 225 to 250. THANKS!!
  2. tpicki

    Brisket Tonight!

    I've done an all day brisket but never an all-nighter. I read somewhere that you're not REALLY a veteren until you've done the all night brisket smoke, it's absolutely PERFECT here in West Michigan and as of tomorrow AM I will no longer be a brisket all-nighter virgin!! Brisket is rubbed...
    • tpicki
    • Thread
    • Replies: 17
    • Forum: Beef
  3. tpicki

    Brisket Today!

    Beautiful Day in SW Michigan. Sunny 68 degrees (up to 80 today) and only a slight breeze. 7 lb brisket on at 7 am QVIEW to follow and it's a beautiful day!
    • tpicki
    • Thread
    • Replies: 13
    • Forum: Beef
  4. tpicki

    wood advice needed!

    I have been trying to use lump in my Chargriller w/ fire box. I have made mods (chimney, basket, baffle) and still struggle to get anything more than 200ish. The Chargriller web page said that I needed to use whole logs. The question is what wood can I use? If I find some oak or maple around...
  5. tpicki

    Brisket Final Q-view!

    The Brisket was awesome! Could have been more tender in the middle (more and slower cooking needed I suspect) but the last pic says it all (all that was left!) Thanks to all for the help!!!!
    • tpicki
    • Thread
    • Replies: 13
    • Forum: Beef
  6. tpicki

    Brisket Q-view

    Wow! I hope this turns out OK. As some of you have noted, this went a bit fast. 7 hours to 190. Here's a pic just before the cooler. I plan to leave it in the cooler for two to three hours.
    • tpicki
    • Thread
    • Replies: 11
    • Forum: Beef
  7. tpicki

    brisket question...

    It's been 4 hours and the brisket is at 163. It seems to be staying there for awhile. Does it take some time to get to 170? Planning on wrapping then to 190. Any help on how long 170 to 190 as well would be appreciated. THANK YOU!
    • tpicki
    • Thread
    • Replies: 6
    • Forum: Beef
  8. tpicki

    first brisket today

    I finally got to the point of doing a brisket. Beer butts and Pork tenderloin went great. Just waiting for the smoker to get to 200 and away we go! It's been an hour and only 150?? I'm heating up another chimney now to hopefully help. Any input? I have to figure out how to make pics smaller...
    • tpicki
    • Thread
    • Replies: 16
    • Forum: Beef
  9. tpicki

    All wood?

    Here's a silly question..... Do any of you use ONLY wood logs to smoke with? If so where does one get the appropriate logs? I could go to the local woods and "rustle up" some but I don't know oak from choke cherry . Thanks for the help!
  10. tpicki

    Hello!

    Great to be here! I just bought a "Char Grillin" Grill with an offset firebox. I did Beer butt chix for my maiden voyage last night. It was hard to get the temp up at first (150 or so was as good as it got) but as I messed with it I got a steady 225! The chix were fantastic and I am hooked...
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