Recent content by cconk454

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  1. cconk454

    Brisket done, but I think too early

    Well ladies and gents, I took the temp in four different places and it is officially over 190 degrees. So it is now wrapped in foil in a cooler stuffed with blankets. I forgot to mention that I also did a 13 pound pork butt at the same time as the brisket and it is done now as well. Wrapped in...
  2. cconk454

    Brisket done, but I think too early

    I put a 13 pound brisket on at midnight with the thermo stuck in the flat end, it is 10:15 in the morning and the brisket is sitting at 190 degrees. Can this be right. I seared it off nice and black last night and threw it on at 12. I kept the temps right at about 240 for the entire time. Please...
  3. cconk454

    Butt and Brisket Together

    I will put my order in at the meat market today for it to be delivered on Thursday so I was thinking about getting a packer and a butt both in the 10 to 13 pound range. I will try and keep them both about the same size.
  4. cconk454

    Butt and Brisket Together

    I have been tasked with cooking up a butt and brisket at the same time for my wifes birthday party next saturday. Party doesn't start till 7 pm so I figured I'd fire the smoker at midnite so everything will be done in time and I can take a nap. Has anyone done both of these cuts at the same time...
  5. cconk454

    Some Sockeye today

    If any of you guys can get your hands on the Chum Salmon, get it and smoke that up. It has a higher oil content than sokeyes, and in my opinion, smoke up real nice
  6. cconk454

    Trying salmon first time, good eats?

    The brine I typically use is 4 cups of water, 1 cup white sugar, 1 cup of salt. Incorporate ingredients well and let brine for at least 6 and as much as 12 hours. Take fillets out of the brine wash off in cold water, pat them dry and place them on a rack to dry. At this point you need to let...
  7. cconk454

    Calling Travcoman 45

    I myself have a Big Boy GOSM. Do you place the bricks on one of the racks or down on the bottom closer to the heat source?
  8. cconk454

    Calling Travcoman 45

    I have noticed on your signature section a GOSM big block with a thermal mass device consisting of four bricks. I am not sure I know what that means. Do you think that you could school me and any-one else who is curious about this and the reasons behind it. Thanks
  9. cconk454

    Advice for Butt Smoke

    I just got finished doing a 13 pound butt last friday. Ran my GOSM at 250 with alder smoke. Started at 7am and finished at 7 pm. I think what you are going to find is that every butt is different. You are going to get butts that are small that plateau forever and big ones that don't plateau at...
  10. cconk454

    Foiling a butt

    I have done a few butts but have always followed the tried and true of foiling at 160 until it hits 200,resting and then pulling. Has anyone left their butt in the smoker until it hit 200 without touching it or foiling it at all. I would like to try but it is such a long and tedious smoke, just...
  11. cconk454

    Fish Smell???

    Just wanted to let you know that you will have no problem with smell whatsoever. I have smoked my fare share of salmon and have never had a problem with smells. Good luck and enjoy the eskimo candy you are about to make
  12. cconk454

    Member of the OTBS

    I see that a lot of you guys and girls have a number in your title, and I was wondering what you have to do to become a member of the OTBS. If it is some good old fashioned hazing, count me in, I can't get enough of that ****.....chris
  13. cconk454

    GOSM door mods

    Yea, no problem with the temps, just wanted to keep the smoke inside as much as possible. By the way, where is Hell, Michigan?
  14. cconk454

    GOSM door mods

    Has anyone had to put anything around the door of their GOSM. I just noticed that is kicking out a little bit of smoke around the door.
  15. cconk454

    Wood in the GOSM

    So my dad just sent me a box filled with Alder logs, so I broke out the ax and started chopping them up into little pieces. While I was doing this I was noticing that they were bone dry. Which leads me to my question. Do you guys like to soak your wood before you smoke or do you think that this...
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