Recent content by Stephen T

I'm running two 4.5 pound brisket flats at high heat. Should I wait until 170 to foil or is 160 OK? Thanks!

Hey everybody, I am picking up a 6 lb. boneless ribeye roast from Sams. I was considering one of the standing rib recipes from TVWB, but wondered if there were any special considerations when it comes to boneless roasts?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The probe spiking has happened to me before too. I stopped using a probe therm in briskets because temps were all over the place. It would confuse the heck outta me. Now...

They came out as the best briskets I've ever had. Perfect smoke ring, perfect pull on slices, perfect everything. The guests went nuts. I had a hard time keeping the cook much over 300 (it took a while to even get that high), even with the 10 CFM guru blasting. I added chimneys of lit coals...

Forgot one, are you tightly foiling when putting them back in the cooker?

I've got a two flats on the WSM right now, a 4.85 lb. (top) and 5.5 lb. (bottom), and things seem to be humming right along. I have a couple probably obvious questions. For doneness, how are you evaluating it? I understand it's not about temperature, so I'm wondering how you evaluate it...

I threw two 6 lb. butts on and cooked at 225-235. Butt 1 was finished after 11.5 hrs. The other is reading in the 170's (same thermometer), and still has that firm, not-done, feeling. I've had cooks like this run long before, and found the meat was a little on the dry side when they finally...

Came out perfectly, Kevin. Thanks very much!

Thanks! We're probably eating around 5:30, so it sounds like I should be OK. It's 10:30 now and I'm reading 183. The party is actually about 90 minutes from here, and I actually need to pick a couple people up from the airport, putting me away between ~11:30 and ~2:30. (Yes, this was planned...

I've got two 6 pound butts I'm trying to have ready for a birthday party this afternoon. Short version is they're reading in the low 180's after only 6.5 hrs. @250 in a preheated cooker. I put them on at 2:45 a.m. (would have done this earlier, but got in town late), and called an hour ahead...

Makes sense. I had my maverick near the edge of the grate, and I was getting 300+ measurements. With the guru in ramp mode, that was freaking me out a little. Now I'm at the lid, and reading about 250. Should be good.

I have a 9 lb. brisket flat that takes up almost all the acreage on my top rack. My temperatures above and below the meat are obviously way different. Which do I go by for measuring?

I pulled them out after the the 30 additional min. (90 total) at 300 degrees for about 16 hrs. of cooking. Let them rest 90 minutes, then pulled. They came out great, probably a B+ effort. The bark was a little tougher than I like, but everybody loved it. Good cook. Next time I wouldn't...

Pretty baffling. 14.5 hrs. into the cook, I foiled the butts and put them in a 300 degree oven. An hour later I'm still reading in the 180's. I'll let it go another 30 minutes and let it rest a while, and see how one comes apart.

My brother came by after work and had his thermometer with him (he's a chef, which is handy), and it is getting readings in the mid-170's in one but, around 180 in other. The Maverick seems to be reading around there now as well. We'll let it keep on truckin' for a while.