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  1. bbqchris52

    Quality Budget Friendly Trailer Smokers

    Hey guys, I've been smoking BBQ for about 13 years now and have been thinking a lot lately about getting a trailer smoker. I have cooked for a few small weddings and parties and my Oklahoma Joe cookers barely get the job done and it is definitely a chore cooking a lot of meat on small cookers. I...
    • bbqchris52
    • Thread
    • 500 gallon best brand black warrior smokers hbt lang meadowcreek reverse flow smoker smoker 250 gallon build reverse flow stumps smoker shirley fabrication trailer smoker
    • Replies: 5
    • Forum: Wood Smokers
  2. bbqchris52

    BBQ Guru Fan Placement

    Hey guys! I just bought an Oklahoma Joe bandera smoker and am in the process of making all of my modifications before seasoning it. I have a BBQ guru with a pit bull fan that I use on my Oklahoma joe longhorn. However, I am having trouble deciding where I should drill into the firebox on my new...
    • bbqchris52
    • Thread
    • air flow fan placement firebox oklahoma joe bandera smoker modifications temperature controller
    • Replies: 4
    • Forum: Side Fire Box
  3. bbqchris52

    Smoking Sausage for the first time

    Hey guys, I just cut up a pork shoulder and will be grinding it up tomorrow and putting it in casings. I did not think smoking sausage was that difficult until I read some other threads on here. I believe the pack I mixed with the cut up meat has a cure but I am not sure. What will happen if it...
  4. bbqchris52

    Tips on Wrapping and probing brisket

    I have not been able to smoke anything for a few months but I am finally getting a chance to this week. I think I will be cooking a brisket and need some tips on when to wrap. I normally wrap around 160 degrees internal. However, I read recently that you should not wrap until after the stall. My...
  5. bbqchris52

    Keeping Brisket moist

    So I really can't stop thinking about brisket, it's like I'm obsessed with perfecting it. I really just need to keep it very moist and it will be perfect, I have tenderness down but moistness is a little off. I've been taking every brisket off at 200 degrees, is that what is should be doing? I...
  6. bbqchris52

    Results of my first packer brisket

    So a few days ago I smoked my first whole brisket. It took over 24 hours which it should not have but I had someone watch it for a little bit and they let the meat temp drop from 195 to 165 which added a lot of time. I was cooking at 250 and wrapped it in butcher paper when it hit 165 about 5...
  7. bbqchris52

    How to keep a good brisket bark

    I have cooked brisket flats in foil and in butcher paper, the one in butcher paper had a better bark but the one in foil was the most moist. Is there any way to keep a firm and not soggy bark while at the same time keeping it very moist. I'll be cooking a full brisket this time so I'm not sure...
  8. bbqchris52

    First Full Brisket

    Hey guys I've smoked 4 brisket flats recently and have gotten better every time. The 4th time I got the tenderness perfect and I was finally able to get my hands on a full brisket weighing in at 15 pounds. I'm a little nervous about the time considering a 4 pound flat took almost 13 hours on my...
  9. bbqchris52

    Ready to keep learning

    My name is Chris and I live in Southwestern Georgia and I have been cooking BBQ since I was about 15 but l have learned a fair share in the past few months and I am currently 19. I'm really looking to get some great advice about different ways to cook and deal with the issues that accompany it...
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