Recent content by ddbbqing
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Beef short ribs.
Did 4 racks of beef short ribs last Saturday, used Franklin's 50/50 S&P method. I thought they were a bit too salty, but the beef flavor, tenderness, and bark were great. Doing some again tomorrow, going to try 40/60 S/P ratio this time. -
Old Country Wrangler: What to drill through 3/16" steel with?
Hey everyone, I recently replaced my cheap "combo" gas/charcoal/smoker get up with a new Wrangler with 3/16" steel doors. Before I smoke my first brisket on it, I was hoping to add 2 new Tel-Tru thermometers at grate level. Here's the problem.... I need to drill two 7/8" holes in the thing and...- ddbbqing
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- Replies: 12
- Forum: For New Members
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Newbie, and a Question...First Brisket Smoking
Well, I was never able to get the internal temp above 142, so I ended up removing it from the smoker and putting it in the oven (yeah, I know) I REALLY didn't want to, but I was 11 hours into a 10 lb brisket and it just was NOT getting there. I also had a hard time maintaining a steady chamber... -
Newbie, and a Question...First Brisket Smoking
Thanks for the suggestion Brew.....212 degrees in boiling water, so probe appears to be fine .....so now I'm even more confused. Just stuck it back in after doing the test and the brisket is at 127..... after 7 hours in the smoker, with temps higher than normally recommended at that. This is my... -
Newbie, and a Question...First Brisket Smoking
Well, I haven't been very successful in keeping the chamber temp around 275, which seems to be around what most people shoot for, it's more like 350-375, (this according to the built in gauge that came with the grill) and my 30 dollar digital probe thermometer does not seem... -
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Newbie, and a Question...First Brisket Smoking
Hey all, I'm in Texas, so it's practically required to smoke meat here! So, I just retired my Weber gas grill and got a "combo" gas/charcoal/with a smoking chamber model....just want to be able to smoke meat but also fire up something quicker on the gas side at times also. It's probably an... -
First Packer Brisket!! witih q-view
Hey all, new here, attempting to smoke a brisket for the first time. Using lump charcoal and hickory. 10 pounder, been on for 4 hours, and seems to be "stalling" in the low-mid 130's. From what I've read, stalls normally happen at around 160. Any info or advice appreciated!
