On Saturday, August 9, 2014 11:36:32 AM UTC-4, Califbill wrote:
wrote:

I like to keep the temp around 225 when smoking meat. It takes it to
tenderize ribs and brisket. You have to get the collagen to break down
to get it tender. The meat thermometer will stall at about 160 for a
while as that heppens. When it starts to rise above that, it's about ready.


I like 225 also. On a lot of my long, slow cook bbq, I also have a
Brinkman offset smoker, and use that. Also pulled pork and french dip, we
use the crock pot. For a great corned beef, cook it in the crock pot with
chili, no beans added to the the pot.

Yep, I have the Brinkmann offset smoker as well. I only use it 3 or 4 times a year, but always load it up when I do. Usually do a brisket and/or baby-backs, a package of hot Italian sausage, and a whole chicken. The chicken I rub with olive oil, salt and pepper, and rosemary. Then stuff a couple of lemon halves in the cavity. I use just a few chunks of mesquite (a little goes a long way) or pecan along with the charcoal.

I've considered a pellet grill, they've come down in price since the patent expired. When the Weber bites the dust I'll make the move, but that will be a while.