Recent content by kgo-mb30

The flavor was good and had an ok bark. I think next time I will add more rub to it to help that. It was very juicy but almost think I cooked just a hair too long since the point seemed to fall apart while slicing. I’ll probably pull it off sooner next time but over all a great experience.

Thank you guys! I did a lot of reading on here to figure out what I needed to do to make it great! It turned out really tender and juicy but I think it was over done a little bit. On the point it seemed to be pretty hard to slice without it just pulling apart under the weight of the knife...

Hey everyone, I have started using a pellet smoker recently and decided to finally try a brisket for the first time! I feel like it came out great for my first one. I smoked at 225 for 8 hours before wrapping at an internal temp of 161 in the thickest part of the flat. Then let it run wrapped...

Thank you for replying quickly! I have worked in food preparation and done large events before so I know the process for sanitizing and things along those lines. I am going to also be running a test run on each smoker I use before the day of the event to make sure I have an idea of how they hold...

hey everyone I have been using my smoker a lot since I joined this forum and have made a little bit of everything since I have started. I also help out a lot with missions fund raising at my church and when my church decided to do a dinner to raise money in youth I figured I would volunteer my...

Yeah it pulled really easily. I was amazed out how easily it came apart in my hands while I was trying to pull it apart. And apparently a 7 pound butt feeds a lot more people than I realized hahaha

alright guys finished my boston butt up over the weekend and it came out very good for the first time smoking one! Only problem I ran into was that a lot of people recommend using a cast iron skillet as the wood chip tray in my grill and because of running the temp for smoking at 220 degrees I...

thanks to both of you. I have all day for cooking the butts and time isn't really too much of a concern. I can always get up and get the smoker going around 5am and serve at 8 at night if needed to so Im not so worried about time. I just want the butt/butts to come out tasting good. I will...

i haven't purchased any meat yet. I plan on doing boneless for ease but don't know if its one piece or two. Which would you recommend? I assume that two pieces would cook faster which is to be expected like the chickens were and that I would put the large of the two on the top rack if both dont...

Hey guys I am still extremely new to smoking meat and you guys walked me through spatchcocked chickens and I'm now comfortable enough with that to branch out. I now want to smoke a boston butt this weekend since my family is getting together to watch some football! I have never done anything...

Thanks TallBM I plan on trying the turkey drums soon too as I love going to the fair and getting them! I feel I learned a lot from this experience and feel like I'll be able to manage my temp better on the next cook after trying my hand at this chickens. BTW I went with chicken because they are...

Thanks Lance I am definitely glad y'all replied quickly to my original message. This was way easier than I though it was going to be because of y'all helping to guide me through it. Now I'm looking forward to trying my hand at many more types of meat!

So to run through my first experience smoking chicken just to show everyone how helpful they were I will walk y'all through what I did and how my results came out.  First thing I did was brine my chickens for 8 hours with a brine that I found on here under a thread titled competition chicken...

Thanks everyone for the recommendations I'm getting the chickens ready now. They've been in the brine for about 8 ours now so I'm about to pull em out and prep them for the smoker. Smoker will be started around the 3:45-4pm mark central time

Alright I will keep it in the 325-350 ball park for a nice crispy skin and spatchcock the chickens on separate racks. Is it really true the upper racks with cook faster than lower racks? I've heard this but would think the opposite with it being further from the heat source.