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  1. trig

    I'm looking to rent an offset smoker in DFW...

    I'm looking to rent an offset smoker for a wedding party to cook about 5-6 briskets plus extras in March.  I haven't really come up with anything local online. Anybody have any sources?
  2. trig

    One ticket to TMBBQ Behind the Pit Dinner at Franklin BBQ

    My buddy has one extra ticket to Texas Monthly's BBQ Behind the Pit Dinner at Franklin BBQ tomorrow, July 15th. There were only 40 tickets available to meet and eat with Aaron Franklin tomorrow night. Here's your chance! Asking $125 to cover some of our trip expenses. Can meet in downtown...
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  6. trig

    The story of four pork butts...

    I've been on here for a while but don't recall posting any Q-View.  I've always been in sort of a rush when smoking food so I've never had to chance to take some good pics.  Today, I change that!  My mother is hosting some event Monday and she asked me to make pulled pork.  I'm making 40lbs...
    • trig
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    • Replies: 2
    • Forum: Pork
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  10. trig

    Quick! What's the minimum before pulling?!?!

    P.S. - I usually go to 192° before resting but can I go any sooner?
  11. trig

    Quick! What's the minimum before pulling?!?!

    Today I had my first plateau ever doing pork butt.  It's only at 167°, and I just upped the oven temp to 300°.  I'm supposed to be serving pulled pork by like seven!
    • trig
    • Thread
    • Replies: 10
    • Forum: Pork
  12. trig

    Need Water/Sand Bowl Ideas for UDS...

    Anyone have any good ideas for a water bowl that I could purchase?  I had a EBC but threw it away, and now I have no water bowl. I'm going to attempt to try it out since my food is cooking about 40% faster than most recommended times on everything (fatties, pork, sausages, etc.).  Most food has...
  13. trig

    Food for thought...

    Do they have regular ziplock bags that you can boil or something? That's why I was thinking food saver. I can't stand dry meat so I was thinking food saver to boil the meat the next day.
    • trig
    • Post #11
    • Forum: Pork
  14. trig

    Food for thought...

    For times like these, yea. I'm cooking the 9.5 butt and 3 fatties for 14 people tomorrow. Starting in the middle of the night isn't exactly fun to me...
  15. trig

    Food for thought...

    I cook to 165 at 225-250 on an accurate (verified) thermo. I put it in the oven to about 192-195 at 250. The oven is actually what takes the longest, probably because I'm stalling after 165, but it seems like every one I've done, get's to 165 incredibly quick. Haven't had pulled pork that I...
  16. trig

    Does your drum have a water pan?

    My drum is moist days after I use it. No need for water, and I started cooking fatties to 175° and have yet to have one that wasn't hella moist. I'm still incredibly happy I decided to cheap out and build a drum smoker. Edit, looks like you bought your drum brand new?
  17. trig

    Food for thought...

    Why is it I've yet to have a shoulder last the 1-1.5 hours per lb? It seems like I've hit 45 minutes or so per pound three times now. Tomorrow is the first time I'll have to be sure it's ready, and even with a 6-ish hour "resting" window, I'm not sure when to start it. It's a 9.5er, and I'm...
    • trig
    • Thread
    • Replies: 13
    • Forum: Pork
  18. trig

    Need a near exact dimension off a UDS...

    Can someone tell me the diameter of their drum's (multiple people for double-checking would be nice) inside dimension? I'm about to cut a strip of aluminum for the Weber Lid mod and need it pretty close. I know it's about 23" or so, but I'd like it to be close.
  19. trig

    Greetings from Denton and QView of an ECB Mod

    Nice job, man. Be weary of the Home Depot thermometer. I think it is accurate but not when used like you (or I) have it positioned. I was wondering why my UDS was "smoking" food at 1/3 of the times I read about on the internet, and after putting a oven grate thermo about 3" from my HD thermo...
  20. trig

    Help save my butt!

    The pulled pork was a success! Sorry, didn't get any pics of it, but it looked like anything else. Everyone liked it and I actually had a ton left over. Note to self: Invite more people over when cooking 7lbs of pork and 3lbs of sausage. Everyone was stuffed! One question though. I didn't...
    • trig
    • Post #15
    • Forum: Pork
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