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An RE Friday with @Nate Chu C&C for a Saturday morning with this Sir Winston from 03. Today is going to be great if this cigar is anything to judge it by. What a super smooth star

First cigar of the year.

C&C ‘14 especiales. Fantastic start to the day C&C with a Monte 4 C&C time today with a Perla picked up from 24:24

1 hour ago, Rhinoww said:

Super Bowl is today. I have 12 over for dinner and to watch the game. 
 

First smoke of the day actually started a bit before 11 pm last night. Ended a few minutes ago. 10 pound prime brisket after trimming. Every brisket is different and has a different cook. This one was odd. Hit 176 internal temp in two hours then stalled for 8 hours and finished up with another two. Early stall made me think it might finish super early so an unusual night waking up more than I would have liked to check temp. 
 

Probe tender and now resting for a few hours in a cooler (glad I didn’t requisition it as a second Coolidor). 
 

My first smoke of the day. 

Now it’s time for a C&C. 
 

38F832C1-E768-4933-A562-705C1B64D7DA.jpeg

I love this. Many people I speak with tell me wings are the traditional food to eat for Super Bowl parties. While I agree on a traditional level, brisket has become my new go to on Super Bowl Sunday. Looks delicious....both the BPC and brisket.

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3 hours ago, Rhinoww said:

Super Bowl is today. I have 12 over for dinner and to watch the game. 
 

First smoke of the day actually started a bit before 11 pm last night. Ended a few minutes ago. 10 pound prime brisket after trimming. Every brisket is different and has a different cook. This one was odd. Hit 176 internal temp in two hours then stalled for 8 hours and finished up with another two. Early stall made me think it might finish super early so an unusual night waking up more than I would have liked to check temp. 
 

Probe tender and now resting for a few hours in a cooler (glad I didn’t requisition it as a second Coolidor). 
 

My first smoke of the day. 

Now it’s time for a C&C. 
 

38F832C1-E768-4933-A562-705C1B64D7DA.jpeg

176 in two hours is super quick. Thank goodness for the stall. Do you shoot for 200 as final temp?

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44 minutes ago, BoliDan said:

176 in two hours is super quick. Thank goodness for the stall. Do you shoot for 200 as final temp?

I pulled at 199 when it was jiggly and probe tender like a hot knife in butter. Sometimes it’s 205 sometimes that’s 195. Brisket is funny that way for me. 
 

crazy thing about the fast internal temp was that the Kamodo was at 225. That think holds a temp like a rock once set, and I set it slowly raising temp over an hour. 
 

kinda wonder if the probe was in a pocket of fat. But I always use an instant thermometer around the brisket to test and before before I pull it. Was in the 170’s all the way around and kinda freaked me out. Alls well now.
 

Probably rose another degree or two in the cooler. It gets cut in 30 min. Will see how this odd one turned out. Raw packer was super flexible so that might have had something to do with it. All that matters in the taste. will know what folks think by how much BBQ sauce is used. 
 

and I got a quick nap in so feeling great. 

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