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  1. hecklar56

    First Brisket - Let's go!

    Thank you sir! This was perhaps my 'biggest' smoke in both size and length (and importance) with the MS Gravity 800 and man it has not disappointed. The reverse sears I've done on it have been pretty solid as well.
  2. hecklar56

    First Brisket - Let's go!

    Thank you! Was a great learning experience...the deliciousness was just a bonus heh
  3. hecklar56

    First Brisket - Let's go!

    Ok, so the evening got away from us a little bit, but here's the results.... Wrapped in foil, cooked another hour at 275. Probed at IT of 195 and it was butter soft. Pulled, wrapped in towel, put in cooler. 90 minutes later, sliced. Since it's our first one not a lot to compare with, but we all...
  4. hecklar56

    First Brisket - Let's go!

    All good my friend. Bark was pretty firm, so we went with the foil to try and increase temperature. Flat is still stalled at 171 point has come up to 175. Thank you!
  5. hecklar56

    First Brisket - Let's go!

    Decided to wrap. Bark is solid IMO.
  6. hecklar56

    First Brisket - Let's go!

    Thanks for the reply! So would you wrap it? I was able to pick up some Butcher Paper so would use that but I'm on the fence whether to even wrap it at all. Thanks!
  7. hecklar56

    Pfefferbeisser AKA Pepper Bites

    Oh man these look good. Gonna have to try!
  8. hecklar56

    First Brisket - Let's go!

    Approaching hour 10. Flat is at 180, Point at 166. Last 20 degrees has been very slow going but that's ok. Would like to eat in about 4 hours and let it rest for two...so I'm wondering if I should wrap to take it from 180 (flat) to the 200 range. Thoughts? Paper or foil? Let it be? Feel like...
  9. hecklar56

    First Brisket - Let's go!

    Stepping away for a bit, just loaded up more charcoal and wood chunks. Flat is reading at 147, tip at 131. Trying out a new temp probe today (TempSpike) and not quite trusting it. So far so good!
  10. hecklar56

    First Brisket - Let's go!

    Sir yes sir! Seriously though, thanks.
  11. hecklar56

    First Brisket - Let's go!

    Fantastic feedback and information, thank you! BTW, I get out to OKC regularly. Love it out there! EDIT: Just re-seated the wireless probe and did notice the outside was drying a bit. Hopefully the water will help some, thanks for the tip!
  12. hecklar56

    First Brisket - Let's go!

    Thanks for the reply. I guess I'm fine with lots of point too... I think keeping it elevated with the pan under is the right call, your feedback helped me decide. The grates are from my other smoker, mostly used for jerky. Just wondering if any liquid should go in that pan or just let it gather...
  13. hecklar56

    First Brisket - Let's go!

    Just about two hours in. Wondering if I should just forego the drip pan under it and put it right on the grate. If I keep it elevated, wondering if I should put any water or liquid in the pan to help with moisture... EDIT: Not sure what's up with my pic, but it comes up when you click.
  14. hecklar56

    First Brisket - Let's go!

    I put some grates from my MES40 in there to lift the brisket off the grill surface (and I put a drip pan under it to prevent any fires). Should I just put it right on the surface? The cut was from our 1/2 cow and was done by a processor, since this is my first attempt I don't have any...
  15. hecklar56

    First Brisket - Let's go!

    Morning Gents! One of the best decisions we made last year was to get a 1/2 cow from a local farm. It's been great. Been saving the brisket for quite a while and today is the day. Nervous as heck, so please feel free to share any advice/pointers. Using the Masterbuilt 800 Gravity Fed, Oak Wood...
  16. hecklar56

    That's all folks, good bye to brisket cooking.

    This is my first season with the 880. Did my first pork butt yesterday and came out ok. Really loving the flavor but can see where the quality can be a concern.
  17. hecklar56

    1st attempt at ABTs

    Thank you! That's an excellent tip. I found myself trying to cover the ends with bacon to prevent that overflow. Leaving the caps on is a perfect solution. They're coming along nicely. Temp outside is dropping fast though, cranking it up to 275 for the rest.
  18. hecklar56

    1st attempt at ABTs

    Awesome tip thanks. Realized this around 80% through. Will pull tighter next time it really does improve the fit and how far the bacon goes. For the kids we just laid a few pieces on top. Butt bark forming nicely. Gonna re-fire the A Maze N too for some more smoke.
  19. hecklar56

    1st attempt at ABTs

    Now for the challenging part, the bacon wrapping. Pray I have enough toothpicks I THINK we have enough bacon. This brand is a little thicker than I recall.
  20. hecklar56

    1st attempt at ABTs

    Nailed down two recipes: 1. Ground beef, cream cheese, sharp cheddar and our picked spicy veggie mix from the garden (carrots, onions, Serrano, jalapeño all pickled, very good heat). 2. Artichoke Hearts, cream cheese, Italian blend cheese (part, asiago, mozzarella), crispy bacon bits. #1 will...
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