Recent content by smythe

When I smoke a brisket, it is always done (to finish temp) quicker than recipes or other advice say it will be.  I see references to 8 to 10 to 12 hour smoke times for brisket.  Im always at temp in half that time or less (using a digital temp probe that is reliable).  Havent poisoned anyone...

This morning at 8 AM, i started 10 pounds of brisket, cut into three pieces, at 225. At about 11 AM, only three hrs later, internal temp on thickest piece hit 190. I just took them out, dbl wrapped in foil, and placed back in smoker set at 140. Have i screwed the pooch? Will it be OK?  Something...

Looking for a little clarification regarding cooking time.  Brisket is 15 lbs. At 1.5 hrs per hr (approx), could i cut the smoking time in half by smoking two 7.5 lb'ers?  Why or why not?

Hickory that came with the smoker added great smoke flavor. When it was used up, i purchased a bag of Weber hickory chunks. I swear theres a subtle but recognizable difference in smoke flavor from the Weber wood, which for lack of a better term, i would say is harshness. Am i imagining it? Is...

Intrigue me. What is the most unique meat you've smoked?  the most unusual wood?  strangest rub?  weirdest combo or recipe?  that turned out good.  I want to push the envelope, but i need a great idea.

The recipe for Pork Butt on the smokin-it website says it will take about 6 hours for the temp probe to read 170 degrees.  However, I see plenty of discussion about how folks plan on 1.5 to 2 hours per pound, and how they smoke for 10-12-13 hours for a 5-7 pound butt.  So before I try my first...

...so I will try a first smoke this weekend.  But a question for all you old hands.  What accessories do I need to assemble?  Not sure yet what meat I'll get, but I already have an internal temp probe and heavy duty aluiminum foil.  I will make or buy some rub.  I'll buy a dedicated spray bottle...