Recent content by JAEBR29

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  1. J

    Post smoke burnt ends??

    I finished my whole packer this morning. We only dug into the solely flat portion and I have saved the flat/point end in a Ziploc freezer bag for reheat ( currently in the fridge). Anyways I got to thinking, is it too late to do burnt ends? I've never done then before on brisket, but If it's not...
  2. J

    Brisket advice

    I forgot to take many pictures as usual, but I do have one. This pic was of the driest part other than the ends of the flat. It also proves without a doubt that I don't own any good knives for slicing meat. Shorter story....All in all it turned out great for my first. Longer version... Temps...
  3. J

    Brisket advice

    Finally got the billowing smoke gone, but temps are still running North of 270. Been on the smoker for about a half hour with the not good smoke.... Probably should have asked if that would be a problem for this cut prior, but I was behind schedule with how long it was taking. I normally use...
  4. J

    Brisket advice

    On the smoker....wind is wreaking havoc with my wsm. Temperature is spiking wildly and generally running hotter than I wanted. 250-280 after taking twice as long as normal to get to 200 Can't get thin blue smoke either. Off to a rough start, but hopefully it gets under control. Forgot the...
  5. J

    Brisket advice

    Missed seeing this one at first. Good to know. Any idea what time I would want to start on the smoker. If I start early to get as much smoke as possible can I put it in the oven at a much lower temp for long periods of time so it's not done till 9 or so (if needed)
  6. J

    Brisket advice

    Aluminum foil. By the way, I'm not sold on this method. If it's risky or there's a much better way to do it and got that time period., Then I'm open to it.
  7. J

    Brisket advice

    Smoking a 15 lb brisket for lunch on Thursday. I have a 18" wsm with no guru and I don't want to be up all night. I was thinking about starting it early evening/ late afternoon and smoking it till late night and then warping it and putting it in the oven for the overnight hours for a consistent...
  8. J

    Your experience with Royal Oak Briquettes - 2 kinds for sale at Walmart

    I've used it before and have liked it. I'm still a smoking newb but I haven't noticed any difference between it and kbb.... Other than more money in the wallet. I have tried some cheap cowboy charcoal and that stuff was not good in my opinion.
  9. J

    Your experience with Royal Oak Briquettes - 2 kinds for sale at Walmart

    Thanks for the heads up on this deal. Stocked up!
  10. J

    Grilling on wsm

    Thanks guys. That makes sense. I'll try that out this weekend with some burgers!
  11. J

    Grilling on wsm

    So last year I started my smoking game. Now I have the itch to up my grilling game. I have a 18.5 wsm and a propane grill. I would like to get a basic charcoal grill Or more preferably can I readily use the wsm to grill. Nothing fancy.... Basic burgers brats pizza occasionally a steak or pork...
  12. J

    Looking for a quick smoke idea

    Decided on giving wings a shot. Thanks for the ideas guys. Some day I'll need to figure out what a fattie is and give that a shot:).
  13. J

    Looking for a quick smoke idea

    I have a free day with only a couple small honey do list items, but no meat ready. Looking for something quick that I can run to the store to get, prep and smoke in a few hours. Anyone got any fun ideas. I've never tried smoking wings yet. I think that may be the leader in the clubhouse... Any...
  14. J

    First Pork Butt

    Great looking pork! It took me hours longer on my first too (I'm also a newb). I foiled at 165...so after the stall on my smoke, but from reading this you want to foil during the stall to speed it up? Out of curiosity how much time (range) can that cut out?
  15. J

    Pork butt pulled pork

    Haha. Yes definitely a way story. And a good reminder to myself not to sweat the small stuff. Even the "are you kidding me" stuff can turn out fine.
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