Recent content by grillin_all_day

When I had to move with my old pits (government will not let me ship them dirty), I would use some degreaser, wire brush and paint scraper on the grate and bottom only.  I didn't want to mess with the other parts that were seasoned if I didn't have to.  Normally I would get everything up to a...

Oh boy does everything look fantastic   My invite must have got lost in the mail, what time's dinner again? Haha

Thanks Dan, I really appreciate everything. I think the family enjoyed since the 5 of us almost tore through a 15 lb chunk of meat in one day!

That's really awesome about your dad, I really appreciate his service too!  I'm actually stationed not far from Dallas. I'm currently stationed at Barksdale in Northwest Louisiana which is where 8th AF is located.  Good luck with your brisket today, I can't wait to see how it turns out! 

Mrs. GAD bought some Hawaiian roles yesterday so I just made a burnt end sammy. Man those things are so good!

Thanks Richie, I greatly appreciate it! The family tore through it and there's not much left.  That was 15 lbs so I may have to buy a bigger one next time so I'll at least have some leftovers!

Thanks Connie, I really appreciate it! I make my own rub too, but it's a Texas style rub and I use salt and pepper as the base.  300 degrees in the oven should be fine if you need to get it done quickly, I normally go 250-275 if I need to throw it in.  Like many here, I've tried fat side up, fat...

Man oh man those were some good eats!  Sorry for not posting the final product earlier, but eating took priority!  I couldn't have been happier with how everything turned out.  The slices were nice and moist and the burnt ends were phenomenal.  I think I nailed it with this new rub and sauce...

At 7.5 hrs, the flat was at 205 and the point at 208. The probe slide in like a hot knife through butter.  Sliced the flat off and cubed the point up for some burnt ends.  Tried a few pieced from the point and it had some smoke to it, not as much as I thought though.  We'll see how the slices...

Looking pretty good, you've got some good bark going on there 

Just kidding! Good luck w/ the cook, can't wait to see the results

Thanks, I really appreciate it! I will say that the cat has done a fantastic job of being under my feet just like the dog used to do!

It's 5 hours in and it's right on target. The flat's at 155-160 in different parts and the point is around 170. Just foiled it and put the flat towards the firebox to get a more even cook. I'll be checking on it again in 2-2.5 hours which should hopefully put it around my final temp of 203. At...

I would switch the process and start it off in the smoker if you can. I'm not sure how much smoke will be absorbed into a piece of meat that has already started cooking.  

Thanks Al, I really appreciate it!