Recent content by RKruger

Ok, I found out that they are pork loin chops so I will adjust course. They are currently brining in a basic brine. I will fire up my smoker using charcoal and apple wood. Then I will direct sear them with the grate directly over the coals. After about a min and a half on each side I will put...

They are a consistent inch and a half with no bone. I will cook to temp but I am hoping to be able to control the time they hit it within reason.

I have some pork chops from Costco and I want to smoke them. Any advice? I have noticed there aren’t a lot of posts on doing this, so is this a train wreck in the making? I want to brine then completely coat with mustard and a rub (still have to find one) and then smoke with a full water pan at...

Chris, is there any chance of getting a summary for the high heat method in the cooking topics, brisket section? This discussion has been going on for 4 years and is always at the top of the barbequing forum. On an entirely unrelated topic. I would like to thank you for this web site. It is...

Travis H, I too have a WSM and enjoy it very much. That doesn’t mean 350° is easy to hold in windy TX. I am jealous of Larry R who uses a Kamado with a stoker. Look at his temp chart!!! He has about 2° of variation throughout his cook. Incredible! I’ll bet my oven isn’t that good. Temp Chart...

Dont temp the flat after you foil it. check it for tenderness by using a probe. That was the best piece of advise I recieved on this board. Temping briskets never seems to work well.

Man!!! Thats a good lookin sammich!!!

K Kruger, if you were using lower temps would you change when you foil? I know originally you foiled at 160° (now I believe you just do it at the 2hr mark). I use 160° as I’m still required by some inner being to temp everything I cook at some point. I finish to feel. Gary H. NJ, Old school…...

A friend who (as a proper Texan) swears the only way to cook brisket is low and slow. I being a transplant (worse yet a Yankee!) allow common sense to enter the fray and I swear by the high heat method. We frequently argue about who has the best technique for smoking a brisket. The other day I...

Thanks. I was hoping that was the case. I have never seen it drop so quickly, and was starting to question the batteries in my thermometer.

I turned my butts at 15:15 CST they were at 178°. The temp is currently 174° and falling. My smoker temps have been ~240° the entire cook and are still there. Is this normal? Link

In the past I would just slice the whole brisket. Most of the people who had the point said it was too fatty for them. I have gotten really good reviews on the flats. I don’t hang around particularly picky people I just ask and let them know I need an honest critique so that I can get better. I...

Last night I laid a brisket egg… I started out breaking what has to be a cardinal rule of smoking. I got a late (very late) start. I had a 15# packer and was planning a HH cook. One of the goals of this cook was to remove the point and fat cap (the wife hates both) after cooking and use the...

Thanks for the replies. From the pictures I think I got it correct! I was just unsure where to start cutting. Thanks again for the help.

OK, I have completed many high heat brisket cooks and have had good success with them. One of the chief complaints comes from people who get the point. I decided today that I would smoke a packer and then separate the point and try burnt ends. After pulling the brisket, I immediately started...