Recent content by myagentcam

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  1. myagentcam

    Beef Brisket - Need Guidance

    Flavor was pretty good. I think it ended up being under cooked after all. The burnt ends were super good though. I finished them today.
  2. myagentcam

    Beef Brisket - Need Guidance

    It did. Hopefully I'm right. Lol
  3. myagentcam

    Beef Brisket - Need Guidance

    Total time was 6 hours. WAY less time than I had expected.
  4. myagentcam

    Beef Brisket - Need Guidance

    I actually just took it out. It's wrapped in butcher paper, so I put it in a foil pan (still wrapped) then placed in a cooler and put a couple towels on top of it. Hoping to eat at 4 or so. I guess I'll keep my fingers crossed that it turns out ok. It seemed prettytnederwhen I moved the probe...
  5. myagentcam

    Beef Brisket - Need Guidance

    Hi all. I put my brisket on at about 630am. It was from Costco and roughly 10 lbs. Temps been averaging about 235. It hit 165 in roughly 4 hours. I wrapped it with peach butcher paper. It's been wrapped for almost 1.5 hours now and is reading 194 temp. It didn't seem to stall. Is this...
  6. myagentcam

    Chicken Wings Smoked and Eaten At a Later Date?

    Thanks everyone!
  7. myagentcam

    Chicken Wings Smoked and Eaten At a Later Date?

    That's what I typically do, except this time I'll be freezing them after the smoke and waiting a couple weeks to thaw fry and eat.
  8. myagentcam

    Chicken Wings Smoked and Eaten At a Later Date?

    Hi all. I'm going camping for a week and would like to do some wings to enjoy when I'm there. I need some advice and/or confirmation that my plan will work. I can't bring my smoker to the campground, so I will be cooking them before I leave. I plan to smoke a bunch of wings prior to leaving and...
  9. myagentcam

    Chicken Quarters

    Came out ok. A bit salty and not fall off the bone meat. The skin was half way between rubber and crunchy. Cooked for about 1.5 hours. I had a hard time maintaining temp today, and kept it around 300. Maybe that was why?
  10. myagentcam

    Chicken Quarters

    I'm going to try my hand at chicken tomorrow. I have 8 chicken leg quarters. I've done lots of beef and pork but not chicken. I'd love some suggestions/answers. Favorite rub? Marinate overnight? If so, in what? Chamber temp? Type of wood? Thanks so much!
  11. myagentcam

    Pulled Pork-Quick Help Please

    Turns out i have 2 7ish pound ones. I didn't realoze that until I opened the package just a bit ago. I have aapropanea a smoker and plan to use a bit of mesquite and apple wood. I'll probably justjdo one tomorrow and vacuuv seal the other
  12. myagentcam

    Pulled Pork-Quick Help Please

    Hi all. I'm doing pulled pork tomorrow. It is marked as a "pork shoulder butt." Is this a pork butt or a pork pork shoulder? I thought they were different cuts..? Also, is there a general rule about how long it takes per pound? I will be pulling it out based on temp, but I'm trying to get an...
  13. myagentcam

    Jeff's Rub Recipe

    Thank you. Just replied.
  14. myagentcam

    Jeff's Rub Recipe

    Hi bmudd. I I appreciate your willingness to help me. I cjexked my email, and don't have anything regarding this site or Jeff's rub. I also checked my spam folder. Any ideas?
  15. myagentcam

    Jeff's Rub Recipe

    I just found the confirmation email with the download link. Unfortunately it doesn't work anymore. Any other ideas anyone has? Thanks.
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