Recent content by JustinLoos

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  1. JustinLoos

    Installing a Probe Port

    Running the cords through the stack is definitely the easiest solution. That’s a nice setup you have there! You got those dogs to guard the smoker, right?
  2. JustinLoos

    Installing a Probe Port

    Not a bad idea!
  3. JustinLoos

    Installing a Probe Port

    Thank you, this looks promising.
  4. JustinLoos

    Installing a Probe Port

    By “adding” I mean drilling into my smoker above the grate and using some kind of metal or silicone device to accommodate the probes.
  5. JustinLoos

    Installing a Probe Port

    Hi, I have a Horizon 20” Classic offset (0.25” steel) smoker. I’ve been running wired temp probes (ThermoWorks smoke) to my meats. As there is no probe port I run the wires under my cooking chamber door causing a continuous small leak. I run 2-4 probes during a cook. What port do you recommend...
  6. JustinLoos

    Brisket Advice Needed Please

    Thanks for the advice, I’ve made many notes for my next cook.
  7. JustinLoos

    Brisket Advice Needed Please

    I ran 3 probes the entire cook. 1 in the point, 1 in the middle, and one at the flat. I thought the flat finishes first because it’s the thinnest?
  8. JustinLoos

    Brisket Advice Needed Please

    I just finished my 4th brisket cook. My flat turn out tender and juicy. However, the the point came out tough. Here’s my cooking profile. Any suggestions or advice are appreciated. Prep 10.17 lbs. Costco packer Brisket (choice grade) never frozen 7 lbs. trimmed 60 minutes in room temp Light...
    • JustinLoos
    • Thread
    • beef brisket offset smoked
    • Replies: 12
    • Forum: Beef
  9. JustinLoos

    Need brisket advice please.

    Thank you! I’ll try this tomorrow. Doing my second brisket then. This brisket is prime instead of choice so I’m hoping that helps too.
  10. JustinLoos

    Need brisket advice please.

    I ran probes simultaneously in the flat and point. However, I pulled the brisket when the point read 185.5 and flat was 195. I simply pulled the brisket when my first probe (the flat) hit 195. I did not check any tenderness. What is a good technique for tenderness check? I’m thinking I...
  11. JustinLoos

    Need brisket advice please.

    Hello, I just finished my first brisket cook. My flat turn out tender and juicy. However, the area with point and flat came out tough and dry. Here’s my cooking profile. Any suggestions are appreciated. Prep 15.34 lbs. frozen packer (choice grade) 11.7 lbs. trimmed and thaw 11.5 lbs after...
  12. JustinLoos

    How to decrease temp

    Impressive, did you make them yourself?
  13. JustinLoos

    How to decrease temp

    Thanks! A lot of helpful input!
  14. JustinLoos

    How to decrease temp

    ok I wasn’t manipulating the chimney damper at all. It was kept wide open. I was closing the firebox damper to prevent oxygen inflow when my temps where higher then I wanted. It seems I should just add less wood next time.
  15. JustinLoos

    How to decrease temp

    I monitor the grate temp in two areas, the meat temp, and then gave the gauge temp that’s on the offset smoker. So I’m monitoring 4 areas. Checking and recording each temp every 30 mins. Just because I’m very new to this way of cooking. Try to learn from each cook.
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