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.
  1. learninginaz

    Xmas Prime Rib Question

    Bought a boneless 6.7lb prime rib for Xmas Eve dinner tomorrow. Planning to eat around 5:30-6. But we have church at 3:30. Wondering if I can bring it to around 120 and then wrap in towel, put in cooler. Then "sear" in oven at 500 when we return. Is that the best strategy? Thx!
  2. learninginaz

    Need Brisket Help

    Hey, thanks again everyone who helped with my smoke a few weeks ago. Ready to try again. :) Where do you "wrappers" get your butcher paper? Thx! Jeff
  3. learninginaz

    What's your occupation?

    I am a videographer and graphic designer obsessed with creating the perfect cup of coffee and perfect brisket.
  4. learninginaz

    Need Brisket Help

    Mike, thx again very much. That's very helpful. A few more questions for now, and then I'll leave you alone. :)  - Before you apply your rub, do you wipe the meat with oil or anything else? - Do you mop at all during the smoke? - Do you add chips throughout the whole smoke?  Can't wait to...
  5. learninginaz

    Need Brisket Help

    Mike...I like. You wanna share your whole process? Love to hear. If not, I understand. Your bark looks great. Do you usually do a whole brisket or just the flat? Do you measure the meat temp throughout the smoke? When you say 225-250, I'm assuming that's your smoker temp...not the meat's final...
  6. learninginaz

    Need Brisket Help

    Sounds good. So, do you have any tips for getting good bark? Thx!
  7. learninginaz

    Need Brisket Help

    Thx, Pit4Brains! So, are you happy with the bark you get even in the foiled pan? I have tried that before but didn't get much that way either.
  8. learninginaz

    Need Brisket Help

    Thanks everyone for all the valuable input.  I ended up putting the meat back on the smoker. It took about 90 mins for it to get back up to 185-190. I wanted to go to 200ish. But by that time, it needed to be time to eat (with company and all). I was pretty skeptical as to how it would turn out...
  9. Need Brisket Help

    Need Brisket Help

  10. IMG_5287.JPG

    IMG_5287.JPG

    • learninginaz
    • Media item
    • Comments: 0
    • Album: Need Brisket Help
  11. IMG_5191.JPG

    IMG_5191.JPG

    • learninginaz
    • Media item
    • Comments: 0
    • Album: Need Brisket Help
  12. learninginaz

    Need Brisket Help

    Firing up the smoker! Thx guys!
  13. learninginaz

    Need Brisket Help

    Thx again Mike. I was going off The Smoker King's advice. It's been resting in foil in cooler for about 45 mins. Temp is 170. Should I put back in the smoker?
  14. learninginaz

    Need Brisket Help

    Thx, Mike! It took from 7:30-2:15 to get to 185. Have it in a cooler now. Man, that had me panicking how fast it went. It stalled at 170 for about 45 mins. I did lower temp to 215. So timing wise, it's a lot better off than I expected. Bark-wise it was pretty disappointing though. Rubbed a...
  15. learninginaz

    Need Brisket Help

    Hey Al, thx so much for answering. I have tried the probe in a few places. I am hoping that it will stall. So, your words provide some comfort. :) Planning on putting it a cooler for a few hours. But that will get me to probably early afternoon. Guess I can re-heat in oven? Would you recommend I...
  16. learninginaz

    Need Brisket Help

    I need help. 128512 I put a 6lb brisket flat in the smoker 2 hours ago at 229 degrees and it's already at 160. Does that seem normal? It's only 9:30 am. Was making for dinner 128512 Thx.
Top Bottom
Back
Clicky