GoolsbyMD
Full Fledged Farker
- Joined
- Jul 19, 2013
- Location
- Chesapeake, VA
Smoker heating up now and rub is soaking into 1 St. Louis cut ribs and 2 racks of beef ribs(wife not a fan of pork ribs :shocked: )
I am smoking my first brisket as we speak, I am almost 3 hrs. in and I am at 179 degrees (8 lb.s after trim), I seem to be stalled out which suits me fine but I thought the stall would happen earlier and I am hoping my probe is either broken (joking) or that I have somehow inserted it badly and am getting a false reading? I am not a rookie I have been smoking for a couple of years now (I know I know and this is my first brisket...) I have had some trouble with this probe in the past butit was more of a technical thing. anyway I know this was a just let us know thing but if someone has time and they want to "mentor" me I would be very attentive and thankful LOL
best advice I can give is, ler her go, dont sweat it. doesnt really matter what the temp is when you hit the stall, every piece of meat is different. it will come out when its ready
have a beer or 3
Thanks! I'm looking forward to that.Throwing my first whole hog on tonight. Pics will surely follow.
Pics are good - but if they're not - don't post them.Fiesta Fatty! JalapeƱos, salsa, onions, green peppers and Boar's Head Three Pepper Colby Jack. First fatty, will post pics if not too embarrassing...
Dang.Sunday is the final farewell cook on my FEC 100 in Sherman.
Last 1/3 of the deer jerky from last season.
Next week, she goes to her new owner and a better life than I can give her.
TIM
Remain flexible.ty BB, that was my plan I was looking for some confirmation cause I love second guessing myself. The warden called a little earlier and told me the beer replenishment building was not opening soon enough for her and now a haircut is being performed and my delivery time is stalled as well, thank god for spicy v-8 and vodka!!!