Recent content by justin83
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My 14lb packer
It was stalled at 154 for about 3 hours now, but it finally started moving again -
My insulated smoker build
I'm going to be building a stainless steel insulated smoker (dual wall). My shop manufactures food production equipment so I have access to anything I'll need to complete the build. I'll be tig welding it together. I want to do a horizontal offset with a vertical attached. I want it to have dual...- justin83
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- Forum: Smoker Builds
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My 14lb packer
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My 14lb packer
I almost had a heart attack when i paid $3.48/lb for my 14 pound packer, and it was the smallest one in the case, I saw a 22lb one and thought to myself "I don't want to smoke it for 30hrs". So i decided not to inject my brisket like a friend suggested, I'm from Texas and that just seem like... -
20141018_091727.jpg
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- Album: My 14lb packer
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20141018_031344.jpg
- justin83
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- Album: My 14lb packer
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injecting a brisket
I hate when the brisket stalls at 165, the wait sucks. But I've got plenty of cold beer. -
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injecting a brisket
Thanks guys, after I wrote that post I managed to squeeze the rub out of him, he uses Tony Chascery (probably didn't spell that right) , brown sugar, chili powder and kosher salt. He bbq's for a living. I'll post pictures after the smoke, and yes, I've smoked anything and everything on that... -
injecting a brisket
I'm going to be smoking a 12-13lb brisket this weekend for my coworkers and the owner of my company since he loved my smoked chicken. I have a friend that injects his briskets with Dr. Pepper, but he won't tell me what type of rub he puts on them, his briskets hit it right out of the ball park... -
Maple for smoking
Sorry for the multiple posts, can't figure out how to delete the other ones -
Maple for smoking
Has anyone used Maple for smoking brisket? I have an abundance of maple since my dad cut his maple tree down 2 years ago, just wondering if it was any good. -
wood for beef brisket?
I live in Texas, so pecan, hickory and mesquite are plentiful. I've found that pecan and mesquite are great for brisket alone or blended with a fruit wood. Hickory is good also, but if your going to use it, do so sparingly, use to much and it will impart a bitter taste in your meats. -
New smoker on the forum
I'm Justin, I live in Dallas Texas, I'm 31, I've been smoking since I was a kid I guess you could say, we'll ever since my dad let me light the charcoal on the grill. I've never been too much into grilling, then again I thinks it's because I have too much patience. All my smoking experience has...
