Recent content by horizonsmkr

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  1. horizonsmkr

    MD: Horizon Offset Smoker. 20” Classic. For sale.

    Horizon 20” Classic Smoker. Great shape, 4 years old used occasionally. Includes optional heat deflector plate. See details on website below. Cost over $1600 new including freight and optional deflector plate. Will include digital dual probe thermometer. Asking $900. Located in West River, MD...
  2. horizonsmkr

    Second smoker decision

    Noboundaries, I like the thought of WSM with BBQ guru! I didn’t think of that. I’d love anyone else’s opinions on that setup. How is it for size? Could it handle a 18-20 pound brisket? Are there multiple racks? thanks again.
  3. horizonsmkr

    Second smoker decision

    Looking for some advise from the experts! I currently have a Horizon Offset Smoker which I really enjoy. I’ve had it for about 4 years and have been able to dial in everything from wings to ribs to pulled pork to brisket. I am looking for a second smoker that would be more “hands off” than the...
  4. horizonsmkr

    Kassler

    Steve, I’m smoking my kassler right now. I used a very similar wet cure as your recipe for 7 days (10 pound lion cut in half). Soaked it in cold water for a few hours this morning to cut a little of the salt. Been on the smoker 3 hours will probably be done at 150 degrees in another hour. I’ll...
  5. horizonsmkr

    Butcher paper brisket finish in oven?

    Thanks all. Foil pan to catch any fat dripping out of the butchers paper. Last one I did on the smoker the whole time soaked through the paper and kept dripping.
  6. horizonsmkr

    Convection plate placement

    Thanks. I knew I read that before but couldn’t find it. Kind of illogical at first but when you think about how/ why it works it does make sense. I plan on playing with the gap to see what works best.
  7. horizonsmkr

    Better than Jack Stacks BBQ

    Will do. Hard part is finding them (at least around here).
  8. horizonsmkr

    Convection plate placement

    I have a horizon 20” with convection plate. Recently have been getting inconsistent temps accross the cooking surface. Should I play with the placement of the convection plate? I have read anywhere from no gap to 2inch gap between the plate and firebox.
  9. horizonsmkr

    Better than Jack Stacks BBQ

    I’m inspired. Going to find some beef ribs to smoke next. Thanks for the info.
  10. horizonsmkr

    Butcher paper brisket finish in oven?

    i have a large (21#) brisket I am planning to smoke for a party. I want to wrap in butchers paper 8-10 hours into the cook (depending on how bark looks). After I wrap, any problem if I transfer to oven (225 degrees) to finish? Would put it in a foil pan. Covered or uncovered? Don’t think I have...
  11. horizonsmkr

    Better than Jack Stacks BBQ

    Those look great. What was the starting weight and how many ribs? One rib per person?
  12. horizonsmkr

    Sugar in brisket rub?

    Ive done briskets in the past with 50/50 salt/pepper rub. They turned out great in my opinion. I’ve also ready some sugar (sugar in the raw) can help with getting good bark on the brisket. Any tips? Is 2 parts salt/ 2 parts pepper/ one part sugar in the raw a good idea for rub? Also, should I...
  13. horizonsmkr

    Birthday Party Planning

    I’ll say they are good but made too often.
  14. horizonsmkr

    Birthday Party Planning

    HalfSmoked...thanks for the tip on the beans. I’ll make them, but For this party the mother in law is making her “famous” ranch beans. Not sure how I would make Gary’s beans I only have one rack on my offset. Maybe next to the meat?
  15. horizonsmkr

    Brisket and Pulled Pork Gameplan

    I made another post about my daughter's first birthday party over Labor Day weekend. In this post I'd like any advise or tips regarding my plans for the brisket and pork. BRISKET: 21# Snake River Farms Gold Brisket. Plan to smoke the day before the party. Trim, Salt/ Pepper rub, wrap in butcher...
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