Recent content by Ray - rayallday

hello all. thanks for your responses! The cook was very weird. I did not hit a stall at all. I will try again soon. I did not wrap at all during the cook, only when the meat was resting. The flat was dry but the point was very tender. Here are some pictures from the cook...

Hi all! I put on a 11lb packer brisket and it hit an internal temp of 195 within 7 hours. I've read that brisket should take from 1hr to 1 hr and 15 mins per pound. What did I do wrong? I had the temperature at about 250 the entire smoke and barely trimmed the meat. HELP! ill post...

Hello all! The smoke was great! I bought a 17lb whole ribeye and cut off 2 rib eye steaks to grill. I smoked the roast at about 350 for 2.5 hours to reach an internal temp of about 130. I served it an hour later and it was fabulous! THANK YOU...

Hello All I want to smoke prime rib for my family. I typically buy a 2-3 bone rib roast and smoke it at 350 degrees for 2 hours until I reach an internal temperature of 119 and let it rest for 30 minutes. The final product is medium rare. It typically feeds 4-5 people. But this time I want...