Recent content by myagentcam

I have a brisket going now, amd want to do more. What is your easiest and most creative recipe for a side dish? When I say easy, I mean it needs to be a quick prep and made from every day items most people have. I love my typical sides I make, but I'd like to add some easy ones to the repitore...

Flavor was pretty good. I think it ended up being under cooked after all. The burnt ends were super good though. I finished them today.

It did. Hopefully I'm right. Lol

Total time was 6 hours. WAY less time than I had expected.

I actually just took it out. It's wrapped in butcher paper, so I put it in a foil pan (still wrapped) then placed in a cooler and put a couple towels on top of it. Hoping to eat at 4 or so. I guess I'll keep my fingers crossed that it turns out ok. It seemed prettytnederwhen I moved the probe...

Hi all. I put my brisket on at about 630am. It was from Costco and roughly 10 lbs. Temps been averaging about 235. It hit 165 in roughly 4 hours. I wrapped it with peach butcher paper. It's been wrapped for almost 1.5 hours now and is reading 194 temp. It didn't seem to stall. Is this...

Thanks everyone!

That's what I typically do, except this time I'll be freezing them after the smoke and waiting a couple weeks to thaw fry and eat.

Hi all. I'm going camping for a week and would like to do some wings to enjoy when I'm there. I need some advice and/or confirmation that my plan will work. I can't bring my smoker to the campground, so I will be cooking them before I leave. I plan to smoke a bunch of wings prior to leaving and...

Came out ok. A bit salty and not fall off the bone meat. The skin was half way between rubber and crunchy. Cooked for about 1.5 hours. I had a hard time maintaining temp today, and kept it around 300. Maybe that was why?

I'm going to try my hand at chicken tomorrow. I have 8 chicken leg quarters. I've done lots of beef and pork but not chicken. I'd love some suggestions/answers. Favorite rub? Marinate overnight? If so, in what? Chamber temp? Type of wood? Thanks so much!

Turns out i have 2 7ish pound ones. I didn't realoze that until I opened the package just a bit ago. I have aapropanea a smoker and plan to use a bit of mesquite and apple wood. I'll probably justjdo one tomorrow and vacuuv seal the other

Hi all. I'm doing pulled pork tomorrow. It is marked as a "pork shoulder butt." Is this a pork butt or a pork pork shoulder? I thought they were different cuts..? Also, is there a general rule about how long it takes per pound? I will be pulling it out based on temp, but I'm trying to get an...

Thank you. Just replied.

Hi bmudd. I I appreciate your willingness to help me. I cjexked my email, and don't have anything regarding this site or Jeff's rub. I also checked my spam folder. Any ideas?