Recent content by kampmann17

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  1. kampmann17

    first brisket

    Good luck and just remember about the patients and it always taste better when you make it yourself.
  2. kampmann17

    first brisket

    We are between Denver and Ft. Collins. Closer to Denver right along I25. I work for the City of Longmont which has about 90k in it. Just like the smaller town feel when you go east of I25 here. However, building is going like crazy, so that small town feel will be short lived. We just went to...
  3. kampmann17

    first brisket

    Aggie, I have it in the cooler right now. Gonna be making some sides here in a minute. Looking forward to seeing what I can do with the point and slice up that flat. Pretty nervous, which is silly over food. But still learning and having fun doing it.
  4. kampmann17

    brisket

    Dude my stall lasted like 6 hrs. There are a lot of stalling techniques you could use. Like do not foil and lower your temps or foil/towel when finished and put into a cooler. Keep it above 150 (I think, verify that) if you cooler it. You planning on taking it to what temp?
  5. kampmann17

    brisket

    Hey man... what's the problem? I have a 11# brisket going on 18 HR cook right now. It's a great lesson in patience.
  6. kampmann17

    first brisket

    Not sure how it is going to turn out. But I have a 10# packer brisket on the top rack of my Masterbuilt Gas Smoker 30" right now. Stalled at 144 degrees and have the Maverick set to wake me up @ 195. Bad weather tomorrow got me started early. Anyway the point is, it fits. It is my first one so...
  7. kampmann17

    Brisket Price Variations

    So, my guess is that they aren't selling some of the more expensive ones to normal folk? Maybe holding them back for restaurants and food trucks? Regardless, Thanks for everyone's opinions... I will be making my first Brisket tomorrow.
  8. kampmann17

    Brisket Price Variations

    Okay, thanks guys. One of the butchers was a grass fed one. Still, a 500% increase seems a bit high. I just wanted to make sure a brisket is a brisket. Thanks and I will start shopping those cheap guys a bit more. Once I get good at it then the good stuff but not until then.
  9. kampmann17

    Brisket Price Variations

    Guys, So I am new to this whole smoking thing. Have a whole chicken in the smoker now. I have a week off of work and going to do all the smoking I can. Anyway, I was at Target the other day and they were taking 5 bucks off a $20 or more meat purchase. I saw they had a 10# packer brisket so I...
  10. kampmann17

    AMNPS smoking too much. Help!

    Anyway to add some humidity? I.e. water pan. Otherwise maybe just use some chunks of wood instead? I am a newbie but just throwing some stuff out there.
  11. kampmann17

    Hello from Colorado

    Hey guys. Welcome to the forum Kyle. Only been here a few weeks myself. I live up in the Longmont area. Firestone actually. Looking forward to trying some ribs this weekend.
  12. kampmann17

    My first butt with a bit of Q vue

    Looks good. My wife isn't a charcoal fan so I have to use propane. I happen to love charcoal so very jealous. Let us know how it turns out. Looks like you are using chunks? Which type of wood did you select?
  13. kampmann17

    Pulled Pork - Pork Butt 5.25 pounds

    Jonny and all -- Good advice.  I really appreciate the willingness of the forum to share information. Miss Geneva... Make sure you listen to these guys they really know their stuff.  I just did my first pulled pork with the confidence this forum provided me.  The few points I would say are that...
  14. kampmann17

    Bulk spices

    I have always used Penzy's spices. However, I need to compare some prices they might be $$$$
  15. kampmann17

    First Real Smoke PP

    So, I like this idea of posting recipes and progress of a smoke, primarily for the benefit of new smokers.  There is plenty of information here on the site, but it is always intersting getting the different point of views.  I also embedded links to everything I used.   For this smoke I did...
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