Recent content by harleysmoker93

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  1. harleysmoker93

    My new toy! Peoria Custom Cookers 24x48 Backyard

    Wow a fully insulated backyard model! That is sweet. Too bad that wasn't available when I ordered mine. I would have had a hard time passing it up even though the price tag is probably pretty steep. Anyway thanks for the update. Keep us updated on what you decide. I would really like to hear how...
  2. harleysmoker93

    My new toy! Peoria Custom Cookers 24x48 Backyard

    Good choice on the pneumatic tires. I got them as we'll. This smoker is so heavy I don't know how I would move it around on the standard steel wheels. Once again good luck and congratulations on your degree.
  3. harleysmoker93

    My new toy! Peoria Custom Cookers 24x48 Backyard

    Krisby, Congratulations on your new purchase. I'm sure you will be thoroughly satisfied with your new smoker. All I did to season mine was coat all the inside surfaces with Pam and run it at around 300* for a couple hours the start using it. Mine sits outside under my back patio. I have it set...
  4. harleysmoker93

    My new toy! Peoria Custom Cookers 24x48 Backyard

    Pig, Ambucher - just thought I would give you guys an update on the Guru.i have had the Guru for a month now and have used it on every smoke. Last weekend I did an overnight smoke of a couple pork butts. Just to test out how long the guru would go I changed up my method and used mostly charcoal...
  5. harleysmoker93

    First smoked brisket - please help

    If you buy to 5lbers your most likely going to end up with two brisket flats. They may be a little easies and faster than a whole packer but then you will miss out on all the great juicy meat from the point. Also because flats tend to cost more per lb you will pay more for two 5lb flats than one...
  6. harleysmoker93

    beef brisket

    I started smoking all my briskets and butts at 270*-300*. The time saving is significant and the end result IMHO is better. I love tending the fire and smoker but after about 8 hrs. I start to get a little impatient especially when I'm doing a big cut of meat at least every weekend. Its also...
  7. harleysmoker93

    My new toy! Peoria Custom Cookers 24x48 Backyard

    I just purchased the Guru about two weeks ago. I have done three smokes using it and love it. The only problem I have found is you have to use a combination of charcoal and wood. I usually only use charcoal to start my fire and get pit up to temp the wood only after that. Using the Guru even...
  8. harleysmoker93

    My new toy! Peoria Custom Cookers 24x48 Backyard

    Sorry salukis, I haven't been on in a while and didn't see you question until just now. I love my PCC smoker. It is very easy to adjust and hold temperature. It is also very consistent from one end to the other. As for capacity two weeks ago I cooked six whole brisket packers that  ranged 12-14...
  9. harleysmoker93

    new to smoking brisket

    Hey Bruno if you had a basic receipe and procedure for burnt ends that you would be willing to share I would really appreciate it. I have never had them or even seen them but from what I have heared they are awesome. I would love to try to make some out of my next brisket. Although I am from New...
  10. harleysmoker93

    new to smoking brisket

    Bruno - That is some really good information. Like you i start probing at 200 but never have gone above 205. I don't cook comp and like to have hold together slices. Sometimes I chop the point but I like to slice if I can get it to stay together. I really need to try what you said about...
  11. harleysmoker93

    First chuck roast

    It's all good, I understood you. That's why I wrapp in peach paper on non coated butcher paper. You get some of the benefits of wrapping in foil but since ít breathes you still get a nice bark. That's what's so cool about this forum, we all have our own tequniques and preferences but can also...
  12. harleysmoker93

    new to smoking brisket

    I never have injected, just followed the basic procedure above and always ended up with moist tender briskets. Even with flats. I accidentally let my temps spike up on a brisket flat cook the other day and it was done very fast. I was worried it would be tough but it ended up very moist and...
  13. harleysmoker93

    First chuck roast

    I have heard of 7 bone roasts (didn't know they were chuck) never heard of an underblade roast. Are there any other names for them? Are they all around the same size or does one particular cut tend to yield bigger roasts?
  14. harleysmoker93

    new to smoking brisket

    Are you doing a flat or a whole packer? Flats especially can dry out. Liquid in the foil will definitely help. Whole packets have more fat and don't dry out as easily but I would still put a little liquid.
  15. harleysmoker93

    new to smoking brisket

    There are many different variations to this but here is what I do. Rub with salt and pepper, bring your smoker temp up to 250*-275*. Smoke brisket to an IT of around 165* then wrap brisket in foil. Put back in smoker till IT of around 200* and a toothpick slides in like it was butter. Pull it...
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