Recent content by dveeusrod

Thank you everyone for your amazing replies. I will take your pro tips and apply them. =)

Would you all season a prime brisket differently than a choice? I'm just trying to figure what i'm doing wrong.

Could the flavoring issue be due to the high fat content in the prime brisket? I don't think the fat takes on much flavor.

Hey everyone. This question has probably been answered a bunch of times so please bear with me. I have cooked many briskets (choice) that my family and friends love. I have also cooked around 3 prime briskets on separate occasions. The tenderness is there but I personally feel like the choice...

Nice!

Just finished my first smoker build (for now) with a 250 gallon air compressor reverse flow build for home. The CC is 30" W x 76"L with a 1/4" wall thickness. The fire box is a little undersized but it is 22"x22"x22" 3/8" plate. The frame is made from 2" tube stock. Chimney is 3 1/2" schedule 80...

THAT thing is awesome!

Update. I did the modification to my CC and just like clockwork my problem was fixed. This site is awesome!:sausage:

Thank you Mr. Dave! That helps a lot. I need to open up my FB to CC opening. 

Hey all. I built a reverse flow smoker out of a 250 gallon air compressor. It's my first smoker build. I just found the feldon calculator from this site when I couldn't get my pit up to temp while seasoning. It's time to make adjustments. My question is can I use the feldon calculator on a...

My new reverse flow "Frankenstein" is just about done, made out of a 250 gallon air compressor. should I burn it out before paint? Whats correct process for paint and seasoning? Any help would be greatly appreciated.

Update: probed this morning and she got to 205 degrees. A little over my target but it's done and I'm sure it's going to be delicious! Thanks all for saving my super bowl!

Thank you gentlemen. I'll tuck her in the oven and keep my toes crossed.

Hey all. I have a 9 lbs brisket point on the smoker right now. i have to go to work in the morning and have to get at least a couple hours of rest. I should get about 6-8 hours (12am) of smoke at 250 then I will wrap in foil. I want to put it in the oven with my wireless thermometer. My...

Hey all, My name is Rodney. I'm from the bay area in California. A United States Marine and  I'm a bbq enthusiast. I found this site by looking for advice. So I hope I can learn from all of you. Happy Smoking!