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Recent content by bignick1984

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  1. bignick1984

    My best pulled pork!!

    Honey hog on ribs are amazing. I also like using holy cow on baby backs
  2. bignick1984

    My best pulled pork!!

    It was perfect, juicy and melted in your mouth
  3. bignick1984

    My best pulled pork!!

    The rubs worked really well with pork. Sweet with a bit of heat
  4. bignick1984

    My best pulled pork!!

    Smart and Final had a sell on piggy, so i took it home. I used mesquite bbq light pellets. The seasoning i picked was meat church honey hog and a dusting of their honey hog "hot". I smoked at the temperature of 225 on my green mountain grill. I usually wrap in tin foil but decided to try...
  5. bignick1984

    A question on pellet brands

    I keep my pellets in 5 gallon home depot bucket with a lid. Keep a them dry and protects them
  6. bignick1984

    Baby backs first time wrapping

    Thanks. They were were good. I can go either way with ribs from being wrapped or not. I know most people prefer wrapped. The meat literally pulled right off the bone. I would be happy to make these again.
  7. bignick1984

    A question on pellet brands

    I use bbq delight pellets and like them. I know few people who switch from traeger pellets to something else.
  8. bignick1984

    Baby backs first time wrapping

    I smoked some baby backs and tried wrapping them for the first time. 2 hours at 250, 2 wrap, and 15 mins unwrapped. I used holy how meat church and honey hog seasoning. I used a light coat of sweet baby ray bbq sauce at the end for the last 15mins.
  9. bignick1984

    Pellet smoker question..

    With pellet smokers, I have seen some people turn their smoke stack/chimney upside down. Does that help with the smoke and what happens to the grease??
  10. bignick1984

    First Brisket on GMG

    Looks great,last time I tried a brisket on my Daniel Boone it came out like beef jerky. The right side of mine also burns hotter as well. Wonder if they way it's designed?
  11. bignick1984

    Please advise on timing!

    That 1.5hr rule never seems to work for me, always seems to get done quicker then expected. I usually injected with Apple juice and Worcester to keep it moist as well as baste it every hour. Can always wrap in and let it sit in it's juices
  12. bignick1984

    brisket failure!!!

    Yeah I will try again this weekend, hopefully it goes better. Maybe it was frozen a little in the center?
  13. bignick1984

    brisket failure!!!

    AB Canuck, I took around 9-10hours to get to 203, I did not wrap it. The first brisket I did wrap it. I believe it was fully thawed..
  14. bignick1984

    Weekend smoke

    Looks pretty good, I have the same fine China but for some reason it doesn't last in the dishwasher!!
  15. bignick1984

    brisket failure!!!

    I had a brisket failure or well it turned into beef jerky.. I prepared the brisket as normal but I took it out an hour early to bring to room temperature. I noticed the tray was filled with water which I thought it was weird, I put the brisket on the smoker at a temp of 225 to smoke it (green...
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