Recent content by brentos260

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  1. brentos260

    First Dino Ribs

    These look amazing! When you purchase them, are you asking for Plate ribs? I always seem to buy the wrong cut.
  2. brentos260

    Where are the Indiana members located?

    Welcome! I'm in Fort Wayne as well. After 7 years I just made the jump from a WSM to a GMG Daniel Boone Prime wi-fi. I would suggest something basic/easy for your first smoke as you learn your new rig. Spatchcock Chicken or even Chicken breasts are a great first smoke. Enjoy the learning!!
  3. brentos260

    16 hours for 4lb pork shoulder blade

    You may want to verify the accuracy of your other monitoring thermometer for accuracy using boiling water. Don't use the ice test that people use, it makes no sense unless you plan on "cooking" food with a 32 degree pit temp. My first Maverick 733 was 56 degrees high when I got it.
  4. brentos260

    Smoked Mac & Cheese (trial run)

    I just stumbled across this and started drooling! I've made this many times in the past and it's always a hit. I also split into two smaller pans for more smoke and I add a diced Jalapeno as well.
  5. brentos260

    30% off Another Ink-Bird Thermometer Deal

    You've got the right idea except NEVER put chicken above other food, always below. This helps prevent the chance of spreading illness from contamination from raw poultry. Your upper and lower grate temps will be ~10 degrees different if I recall correctly. You can jump over the "the virtual...
  6. brentos260

    Mid Week Pulled Pork and Sides (Q-View Journey)

    You definitely did an amazing job on this cook! I also use the same mac n cheese recipe and it's always a hit. I add jalapenos for a little kick and it's great!
  7. brentos260

    Heating/Timing Issues with Boston Butt...

    You will love the Maverick! Just a word of caution: You will still want to check the Maverick before using it for a brisket cook. I have the 733 and the sending unit was bad right out of the box, and some can have faulty probes as well. It's best to test in a pot of boiling water IMHO. Some...
  8. brentos260

    Memorial Day '18 Pulled Pork

    Thank you!
  9. brentos260

    Memorial Day '18 Pulled Pork

    For the record, the folks who hosted the party picked the utensils lol I recommended tongs but lost the battle. Pulled pics
  10. brentos260

    Memorial Day '18 Pulled Pork

    Thanks for the like! I think I remember reading on here a few months back that someone stated Kingsford changed their recipe (for lack of a better term) they use when producing KBB. I didn't think much of it until using the last two bags I had on long smokes. I've been running it exclusively...
  11. brentos260

    Memorial Day '18 Pulled Pork

    I've noticed some folks on here that will place cuts in the fat cap. I never have until now and did it only to see if I notice a difference in taste. I suppose the thinking may be that more smoke can penetrate the top side of the meat this way. And yes, Go Blue!
  12. brentos260

    Memorial Day '18 Pulled Pork

    I forgot a couple photos, here is one of my Minion Method setup. I never had to add a single briq once i added the inital 12 lit briqs to this set up. That's about 80/20 mixture of Hickory and Apple wood. Also, on a side note i added a 22” Weber kettle to the arsenal yesterday, here’s a...
  13. brentos260

    Memorial Day '18 Pulled Pork

    I hope you all are experiencing great weather similar to how it's been in NE Indiana for the weekend - Sunny & hot, perfect Holiday Weekend weather! I smoke a bone-in butt for pulled pork every Memorial Day and this year's looks amazing so I thought I would share. I coated with mustard and...
  14. brentos260

    Pork Butt @ 280

    Geebs, I hope you're still feeling better. I was curious, how long did your cook take? I know all smokes are different, but I'm looking to utilize this method this weekend with a similar sized pork butt and wondered how much time is saved vs. my old method of 225 degrees which I've smoked many...
  15. brentos260

    WSM minion method - lowering the temperature

    I agree with all the above. In addition, what kind of charcoal are you burning? Fluctations can happen more frequently with lump than briquettes. In addition if you're grates are full from edge to edge juices from your meat can sometimes flame up on the coals as they can drip between the...
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