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  1. spencer olsen

    Advice on a 3lb. Brisket

    Good to know, Thanks... Yeah, I think I am going to foil it later to get the temp up and then maybe unwrap for an hour or so to bark it up.
  2. spencer olsen

    Advice on a 3lb. Brisket

    5 hours at 250F total.
  3. spencer olsen

    Advice on a 3lb. Brisket

    Well... I jumped the gun and pulled it at 175F - The reason I did is because it was getting late and the family needed to feed.  Despite that, it came out surprisingly tender and I am pleased with the result. Here is the brisket... The cut... The Enjoyment... Thanks for your help...
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  8. spencer olsen

    Advice on a 3lb. Brisket

    Thanks.  I started freaking out.  It has stalled, but I keep mopping occasionally.  It's looking good so far, I'm just afraid of drying it out.  I'll keep ya'll posted and pics when done.  Now I'm hungry.
  9. spencer olsen

    Advice on a 3lb. Brisket

    OK...  It's been in the smoker for 3 hours. First hour, I let it go, then for hour 2 I wrapped it in foil with a little apple juice.  Last hour it is back on the rack and holding steady at 159F. I'm a little worried that it isn't moving...  should I move it to the oven or am I fine where I am...
  10. spencer olsen

    Advice on a 3lb. Brisket

    Thanks for the help...  I will definitely break out the thermometer.  The brisket was well trimmed and I am extra worried about drying it out.  The foil idea sounds great, similar to what I do with my ribs.  I will report with pics tomorrow afternoon and give a full report.  Thanks again.
  11. spencer olsen

    Advice on a 3lb. Brisket

    I'm fairly new to smoking but so far, I do alright.  I have mastered my pork back ribs and chicken wings and want to move on to brisket.  On Memorial Day, I cooked a 10lb brisket and it didn't turn out well.  I over cooked it, but I pulled it and threw some sauce on it and no one knew the...
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