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  1. jajlanderson

    5 at a time

    Bear - here in 'Bama we are almost finished with high school ball (45 games already).  Of course that means we played with propane heaters in the stands sometimes in February. Then the travel and fun start with summer ball. I assume your preheat comment meant to make sure it was stable at the...
  2. jajlanderson

    5 at a time

    smoking 5 butts Thursday/Friday on my Primo for my son's baseball team playoff tailgate.  anything unique I need to know with that many at once?
  3. jajlanderson

    Pork butt pull temp

    Got a butt just entering the stall and will wrap and get to 205. What temp does it need to cool to before I pull it to serve?
  4. jajlanderson

    3-2-1 for brisket?

    OK - finally had my inaugural cook on my new Primo - it was fantastic.  i got a large (18# before i trimmed the hard fat off) brisket from COSTCO.  was surprised at how different the pieces were with how flexible they were when i picked them up.  I picked the most flexible piece (full packer)...
  5. 3-2-1 for brisket?

    3-2-1 for brisket?

  6. cut brisket.jpg

    cut brisket.jpg

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  7. brisket finished.jpg

    brisket finished.jpg

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  8. brisket cooking.jpg

    brisket cooking.jpg

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  9. brisket prepped.jpg

    brisket prepped.jpg

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    • Album: 3-2-1 for brisket?
  10. jajlanderson

    3-2-1 for brisket?

    Thanks. The rest description helps make that decision. I will leave it unwrapped the whole time and do the cooler rest steps.
  11. jajlanderson

    3-2-1 for brisket?

    My bad - I was really talking about the 2 hour wrap with liquid then final hour unwrapped part. I will be cooking a whole packer so it will be a lot more than 6 hours I am sure. The smoker isn't here yet so i am just planning to try to make the first effort a good one. Geerock do you think the...
  12. jajlanderson

    3-2-1 for brisket?

    getting ready for my maiden voyage on a Primo XL and want to start with a brisket and a pork butt.  Jeff Phillips talks about using the 3-2-1 method of open, wrapped and open for ribs.  would that work for brisket as well to help with the tenderness and juices putting a little beer and/or apple...
  13. jajlanderson

    Seeking input on new smoker selection

    I think I am going with a Primo XL - I like the size and flexibility and have heard only great things about them.  Can't wait to get it and get started.  Thanks for all of the responses and advice.  And BTW - the best advice was probably a for peace of mind.  
  14. jajlanderson

    Seeking input on new smoker selection

    Alright. Another excuse to go to Academy Sports. The pizza idea sounds good. Will have to check out the recipes when I make my smoker buy.
  15. jajlanderson

    Seeking input on new smoker selection

    Thanks. I have heard a lot of good about the eggs. What is the WSM?
  16. jajlanderson

    Seeking input on new smoker selection

    I am looking to get a new smoker and would appreciate any advice out there on the best option. I am in Alabama so can smoke pretty much year round and do cook dinner on the grill a lot all year. My son plays baseball all spring summer and fall so would like something that can be left alone for...
  17. jajlanderson

    new member

    Just discovered this group.  My name is Jeff and I am a very casual smoker and 3-4 times a week griller.  I am located in Huntsville, Alabama.  I am forced to replace my old chimney smoker and am looking for a pellet smoker as the replacement.  No competitions in my future, just a lot of ribs...
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