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Recent content by leftcoastsmoke

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  1. leftcoastsmoke

    Franklin's recommended brisket temp and times

    Oh yes, also- I took delivery on my 48" custom offset smoker a month ago and I;m still getting the hang of temp control using nothing but wood. I will say there is a huge difference between the ribs I've cooked on the offset and my BGE. I haven't tried a brisket on it yet.  I really love the BGE...
  2. leftcoastsmoke

    Franklin's recommended brisket temp and times

    The briskets I've cooked thus far have been choice grade and between 12-14lbs. With respect to pushing through the stall I have definitely noticed that there is little to no stall at that temp. I have watched pork butts go into the stall and go backwards. Of course that was at 220'. Anyway, the...
  3. leftcoastsmoke

    Franklin's recommended brisket temp and times

    I've cooked a few briskets on my LBGE at 275'. I think this is the temp Franklin says he cooks his. Consistently mine are done hours before his estimated times. Am I missing something? I see here and elsewhere that most people come in around 240' to 250'. I mean it tastes great, but I don't know...
  4. leftcoastsmoke

    First try at snack sticks, going to use Leggs 116, got a question about additions.

    Those look great-I need to try the snack sticks out. Do you have a favorite source for spice mix? Scott
  5. leftcoastsmoke

    Bacon cheddar & chicken wing money shot

    That looks awesome. I am very interested in the chicken wing blue cheese ones you made. I am new at this. What do you mean by high temp blue cheese? Is that different from the cheese I would pick up at whole foods? Scott
  6. leftcoastsmoke

    A little late on this but....can I freeze my sausages immediately after stuffing?

    I forgot to post pics of my first attempt mentioned above.
  7. A little late on this but....can I freeze my sausages immediately after stuffing?

    A little late on this but....can I freeze my sausages immediately after stuffing?

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    IMG_0365.JPG

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    IMG_0366.JPG

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  10. leftcoastsmoke

    A little late on this but....can I freeze my sausages immediately after stuffing?

    Thanks for all of your help guys. CrankyBuzzard I read your post re sausage making, very nice. Scott
  11. leftcoastsmoke

    A little late on this but....can I freeze my sausages immediately after stuffing?

    Thank you Al. Will do regarding letting them sit for a night in the fridge. I have another question somewhat related. I was thinking about making some andouille sausage which I know needs to be smoked. Have you heard of people smoking it on the offset smokers? Scott
  12. leftcoastsmoke

    A little late on this but....can I freeze my sausages immediately after stuffing?

    I made a batch of Italian spicy sausage and stuffed it for the first time. I cooked some of it immediately and vacuum packed and froze the rest. I have, after the fact, read where you have to leave the sausage links in the fridge to dry out before freezing. Have I ruined this batch or is it...
  13. Finally settled on a new smoker

    Finally settled on a new smoker

  14. leftcoastsmoke

    Finally settled on a new smoker

    This is a GStacks Custom Smoker from Norcal. It is a 48' offset reverse made with 3/8' steel. It takes a few to get up to temp in this weather but once it gets there it holds steady. About 1 split of wood every 45 minutes or so to keep her chuggin along. Did 4 racks of baby backs on Monday and...
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