Recent content by coachiggy

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  1. coachiggy

    Brisket for the 4th

    Haha, being a host means I can't explain in detail my problem. I went ahead and cut the point off and served it. It was really good with great texture. The point stayed on the smoker for a while longer and I'll make tacos for the next few days.
  2. coachiggy

    Brisket for the 4th

    I'm on hour 11 and the point is at 203, but the flat dropped back to 165. Anybody ever cut the point and leave the flat on?
  3. coachiggy

    Brisket for the 4th

    I'm currently at 180 in the flat and 185 in the point. The point is closer to the fire. Is it normal for the two parts to vary a little? I crutched at 150/155.
  4. coachiggy

    Long time reader...

    ...First time poster. I've been looking on this forum for several years now to get tips and ideas. I'm from Houston and have a cheap offset smoker from Academy. My favorite dish is St. Louis style ribs, but I love experimenting with lots of different meats. Hope I can give some tips as well as...
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