Recent content by techsasgirl

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  1. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    I think that the triming above the meat is genius. I have an offset direct flow smoker with only one rack, so I can't try that just yet. However, I'm looking into getting a bigger smoker. I think I have my hubby on board. I think I've talked his capitan into having a cook-off in July, so maybe...
  2. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    Maybe I've had too much beer, but I don't see a link.... I love Al, so I'd love to read it!
  3. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    You don't think I'm feeding my family at 2:30 in the morning?!?!? LOL I think they're going to finish in about 2 hours. I rechecked them, making sure I was in meat rather than fat. The IT is about 195. I'm going to babysit them until they're done. I'll reheat like you recommended in the above...
  4. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    Excellent information! Very helpful. Mine are untrimmed briskets, so yeah, I guess they're packers. I am going to recheck the IT here in a minute and make sure that I'm not in fat. I thought I should check the thickest part of the brisket because thats how I would check a chicken (in the thigh)...
  5. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    What is a full packer brisket?
  6. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    My IT is 207. I was planning on pulling it off at 205. But like I said, my bark isn't thick and dark like I want it. Can I keep smoking it at a slightly lower temp until my bark is thick, or will that toughen the meat or make it bitter?
  7. techsasgirl

    Need help ASAP!!! Is anyone awake?!?!?!

    I have a couple of briskets on. One is 13 lbs and one is 10 lbs. I started them about 2pm today. I have had a few temperature fluctuations, but for the most part, I've kept a consistent 225-250. What's upsetting me is the fact that I just checked my IT out of curiosity, and one is already...
  8. techsasgirl

    First Time Brisket... Any and All Advice is Requested and Welcome!!!

    I smoked a brisket about 3 weeks ago. I didn't foil it at 165, I just let our it smoke "naked" until 205. I preferred this one's bark to my others. So here's my question: How do I rest it for 2 hours if it's not foiled?
  9. techsasgirl

    Need some tips from some pros again!

    Also, I am not really planning on precooking or reheating any of the food. I'm kind if wanting to serve foods all day long as they come off the smoker.
  10. techsasgirl

    Need some tips from some pros again!

    A horizontal direct flow offset smoker. Sorry!
  11. techsasgirl

    Need some tips from some pros again!

    I have an offset direct flow smoker. I am using an old sheet pan for a baffle, and while I don't have tuning plates, I will be using an aluminum pan with water under my grate. Does that change any of your advice?
  12. techsasgirl

    Need some tips from some pros again!

    I have missed y'all so much! After freezing my arse off in February, I went into smoke hybernation, and I'm just now coming back out to blow the cobwebs off my smoker. This weekend, my husband's buddies at the Sheriff's Office are doing a mud run at the lake, and I am going to smoke for our...
  13. techsasgirl

    First Time Brisket... Any and All Advice is Requested and Welcome!!!

     Thank you for the free wine. I'll always take some of that!!! lol Okay, did you use these water filled pans instead of tuning plates? Did it help to even out your temp? Also, did you just place one just outside the fire box, or a few more down the length of your smoker?
  14. techsasgirl

    New baffle causing temp issues?

    Wow. I just retested that thermometer I was relying on. It read perfectly earlier, and now it is reading low.... I am just going to give up for the day. I obviously need to wait to smoke again until I get that Maverick.....
  15. techsasgirl

    New baffle causing temp issues?

    At least I'm just now finding this out as I put on the ribs. They won't be a casualty!
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