Recent content by millerbuilds

Split the point from the flat, but I would use both on a test run, they cook somewhat differently and If I was paying, I would expect the Pitmaster to be experienced in the entire packer, not just the Point or Flat - Jason

That looks amazing, I like the twist on a classic low country boil. I am going to give this a try! - Jason

That is Awesome, congrats to her and to you as well for doing a great job as a father! - Jason

We have quite a few locations around us here in Texas. I would recommend checking them out, they have a great bbq section. Their main smoker lines they carry are Old Country and Oklahoma Joe. Pellet Smoker lines are Traeger and Pit Boss, and Blackstone for flat tops. Value lines, but they...

I am in for the ride! - Jason

Beautiful plate and congrats on the newest grandchild! - Jason

Thank you Sir! Making them again tonight at the request of my kid. - Jason

Dry Brining is not the same as curing. I dry brine to get a great texture on the crust/char, and the added benefit of tenderizing the roast. - Jason

Thank you sir! First time to do a braise/smoke/grill proces for a chicken thigh, but my 15 year old just asked if we can have them again this weekend! - Jason Brian, Thank you sir! Hope yours turned out great too! - Jason Thank you very much!!! They were tasty! - Jason

I am here for the ride! - Jason

I start by trimming the loin into a uniform roast (I save the trimmings and use them with other dishes) I like to dry brine the tenderloin, add P&G just before cooking. I start with my electric smoker (just a few wood chips) and set it to 150-170. Set the tenderloin out to come to room temp...

Great looking Brisket! Great job! - Jason

Those look beautiful! Nice work! - Jason

Dang!!! That looks great!! Well done, - Jason

Thank you! Very much appreciated. - Jason Good plan! Keith, thank you, the flavor was spot on! - Jason