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Recent content by Dantij

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  1. Dantij

    Need some brisket help, new smoker, biggest brisket I have cooked

    Looks like your brisket turned out great. I'm a little late responding but I've done a few hot and fast briskets and they do come out pretty good but not GREAT. There's a reason the best pitmasters in the country cook their briskets low and slow and it's not because they have nothing better...
  2. Dantij

    Need some brisket help

    Couple of things that have been pointed out . Yes, the 9 hours at 180° is part of the problem. The other possible culprit is fat side up on a pellet smoker. Fat side should be down on pellet smokers because the heat source is directly below the brisket. Cooking at 180° for 1 hour and then...
  3. Dantij

    Overnight brisket in safety zone

    Thanks Al. This is my 1st attempt with a brisket on my Recteq 1250. You definitely put my mind at ease.
  4. Dantij

    Overnight brisket in safety zone

    Good morning. I started a brisket last night on my pellet cooker and I'm worried about the meat being in the safety zone too long . I set my smoker at180° and fell asleep for 4 hours!! The internal temp was 115°. I bumped the temp up to 225° and that carried it to an internal temp of 140° ...
  5. Dantij

    Looking for some Help: Offset Fie Management Problem

    Hello Kevin. Sorry to hear about your struggles with the reverse flow. As I mentioned a few months ago, I have the same issues with chicken, turkey, and even bbq beans. I have not put forth the effort in finding the solution to this issue like you have. I thank you for that. I'll probably...
  6. Dantij

    MODS TO MY LANG 36

    I saw a post recently that said using galvanized pipe in the cook chamber is a no no. Why would that pose a problem?
  7. Dantij

    Question about holding ribs

    Guys and gals, I'm going to do some ribs this weekend . I'm curious. After my ribs are done cooking, can I hold them at 150°-160° for several hours like you would hold a brisket? I've held my briskets for 8+ hours at 160° and it comes out perfect every time. What will that long hold time do...
    • Dantij
    • Thread
    • Replies: 2
    • Forum: Pork
  8. Dantij

    Best paint for stick burner

    This is what Lang uses. They gave me a can when my smoker was delivered.
  9. Dantij

    Has anyone tried this with brisket?

    Haven't tried it yet. Not very interested either. I follow Jeremy and watched all his videos. This "secret" I'll leave alone. I think it'll create dirty sooty smoke.
  10. Dantij

    more brisket advice???

    I've used beef tallow on my last 6 or 8 briskets. I highly recommend it. I use about a tablespoon on the paper and drizzle another tablespoon on the brisket before wrapping.
  11. Dantij

    Looking for some Help: Offset Fie Management Problem

    Happy holidays ! Hope everybody's cooks came out as planned. I smoked 2- 13lb. turkeys Thursday and unfortunately had the same problem with soot on the skin. Prior to the cook, I cleaned under the baffle plate. There was quite a bit of build up in there. A years worth. The firebox was clean...
  12. Dantij

    Looking for some Help: Offset Fie Management Problem

    Any chance you can post the videos in this thread? I'm dealing with the same issues.
  13. Dantij

    Looking for some Help: Offset Fie Management Problem

    My Lang is the same way. 325° is absolutely the highest temp i can get. I usually cook between 240° and 260°.
  14. Dantij

    Looking for some Help: Offset Fie Management Problem

    Did you notice a difference with the fire bricks?
  15. Dantij

    Looking for some Help: Offset Fie Management Problem

    I have the same exact problem! I cook on a Lang 48 reverse flow cooker and I have the same issues when I smoke chicken or turkey. I cook with a clean hot fire with little to no smoke exiting the exhaust. My splits are medium in size, and I preheat them every time. They ignite immediately...
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