Search results
-
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.
-
Sherman, Texas
6.5 lbs, a basic Stubbs rub, for about 5 hours on the smoker. I then took the temps and discovered that the dang thing was done! Well, almost. 200 at one end and 190 at the other, so I put it in the disposable aluminum pan I had underneath it to catch the juices, added some apple juice, wrapped... -
Sherman, Texas
Thanks very much, that is truly an inspiring sight and brings a tear to my eye! -
-
Sherman, Texas
Thanks, I just turned off the oevn and will let it rest. As my wife and I talked about it, it kinda makes sense that a small brisket like this would take significantly less time than say a 10-lb brisket or larger. This was actually 6.6 lbs and I trimmed off an unknown weight of hard fat, so I... -
Sherman, Texas
Sorry, not right now. It's wrapped up in foil and in the oven. As soon as it gets out though, I'll take some pics, although it may take me a while to figure out exactly how to post the pics. Can you steer me toward some directions? -
Sherman, Texas
Hey all, I've been lurking around here for a couple of weeks now in anticipation of smoking my first brisket. I've smoked a couple of chickens which turned out okay, but when the brisket at Krogers went on sale for 0.99/lb back around July 4th, my wife and I couldn't resist. She bought a 7-lb...
