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Messing About

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  • Location:
    Port Charlotte, FL
  • Interests
    Saltwater flats fishing, AZ Cardinals football, Classic Mako boats, outdoor cooking, eating, drinking, music
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  1. Good job, Chipster! Very similar color/consistency to mine. Believe it or not, I just not carved the main flat, which had to stay in the oven for 45 mins then we let it rest under foil for an hour. Delicious, as well. At least I didn't waste the $60 cut of beef. Good lesson on my coal pour. No to be learned again. Sent from my iPhone using Tapatalk
  2. 4 chunks of Apple. Thanks for letting me share your thread. Hope yours came out great! Sent from my iPhone using Tapatalk
  3. Definitely some lessons learned on my first brisket. Got full fire box? After 9 hours only the ends (about 2 pounds) were truly like butter. The center portion was still not done. We decided to cut the ends off (they were 205* IT) and eat dinner at 7:30PM. You can see the slightest smoke ring but not what I expected. The good news was the taste was terrific and the meat was as tender as we'd hoped. The largest portion remaining in the oven to be checked every 30 mins. Thanks for following along and for those advisors who help me through it. Here's my shot. This is what we ate tonight. Sent from my iPhone using Tapatalk
  4. Using a different meat prob now and after 15 mins in the oven at 300 it is only showing 175 IT and not tender enough. I can't believe this cook could go so perfect for 7 hours and now feel like it's gone to hell. 8.5 hours in. Sent from my iPhone using Tapatalk
  5. So there's coal left but only in the perimeter. Center is burned out. At 190* IT. Oh the humanity!!!!! Okay. Probably could have kept it going there by bringing the remaining coal to the center but wife is starving and convinced me to finish in oven. Now I had to pull my maverick probes and will have periodically check in oven for the finish. Sent from my iPhone using Tapatalk
  6. Not like enough for an overnight cook but wasn't being sparing either. Will have to pull the meat and finish in over. Too late to add coal now in the final hour I guess. Sent from my iPhone using Tapatalk
  7. Not sure what's happened here. Meat IT got to 190. We opened up and started probing but didn't feel like "butter" yet. We closed dome and rack temp won't recover. I've opened top and bottom vents all the way and rack temp won't rise above 268 (been 20 mins). Meat temp has not dropped to 185. What's happened? Have I lost my fire? Sent from my iPhone using Tapatalk
  8. Chipster, how's yours going? Sent from my iPhone using Tapatalk
  9. Approaching the 7 hour mark. Internal at 185. Sent from my iPhone using Tapatalk
  10. 6 hours into my cook. Rack at 280, meat at 176. Getting there. Getting hungry too. Filled 4 30 gallon drums with yard trimmings. Took a swim in the 78* pool. Had a few beers. #SundayFunday Sent from my iPhone using Tapatalk
  11. Question for the gurus...should I take this brisket all the way to 200 before I pull it or should I pull it at 190 and let it rest to reach 200? Sent from my iPhone using Tapatalk
  12. 2 hour in we pulled it, panned it with onion, garlic, beer and Pirates Gold Marinade. Foiled it and put back on the heat. IT probe now in, first reading is 156. Sent from my iPhone using Tapatalk
  13. Got my rack temp stable at 270 now. Good enough. Meat has been on 30 minutes. Gorgeous day in Southwest FL. Going to do some yard work, spend some time in the pool, drink a little drink, smoke a little smoke. (The cooker, not me).
  14. Hi..joining your thread. Doing my first as well today. Just put the meat on at 1030 eastern. It's an 8 pounder so hopefully I can get it don in 8 hours for 630 dinner. Rack temp got up a bit on me. I'm targeting 275, currently at 290 and slowly dropping. I'm following John Setzler's You Tube method, start on rack, fat cap down. Go about 2 hours at 275 then move to a pan with beer, onions and marinade for next few hours. Stay tuned.
  15. Nice job. Trying my first today, an 8 pounder. Going to follow John Setzler's method from the Joe channel on You Tube.
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