Recent content by DrNoci

*tune

I tried that once and it never seemed to come out of the tube cycle

Bark looked good

Put a brisket on last night thinking it would be done at lunch today, but it was done in 14 hours. My cook was 175 for 2 hours, 200 for 2 hours and 225 for the remaining. Given the 1-1/2 hr/lb estimate I didn’t think there was any chance for that to happen. First time I’ve tried any brisket but...

I’m new as well. Just looking for pointers as I was smoking a red fish yesterday.

Did you find a better approach?

Well, what have you learned?

I’m new using this smoker so I need some help. I dry brined a 3.5 lb brisket flat (not much fat cap) for 4 hours. Prior to smoking I added a molasses base with garlic and onion powder, paprika, black pepper and little brown sugar. One chunk cherry and one chunk mesquite. Step 1 @175 deg for 1...

Just finished a 3 hour cook with this approach. Only difference was I dry brined the chicken for 24 hours and added a butter, rosemary, thyme herb butter under the skin. Fantastic! Juice was shooting out of the breast as I sliced it even though I was concerned about the 175 finish temp. Highly...

Any idea on total cook time using this method?