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Recent content by nascar_in_tx

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  1. nascar_in_tx

    Do or Do Not split a pork butt before smoking?

    Hey All, I was on pulled pork duty for a group of friends at a get together out of town last weekend. I bought two 8lb. pork butts. Smoked them, rested, pulled, vacuum sealed and froze. I thawed them out two days prior to the get together, placed the pulled pork in a couple of aluminum foil...
  2. nascar_in_tx

    Rusted firebox repair question

    Hey All, I have a New Braunfels Hondo smoker with offset firebox. Have had it for about 10 years. The firebox has had rust on it from early on, it got to the point that the plate to control the airflow was rusted in place. I drilled the bolt, put a torch to it and was finally able to twist the...
  3. nascar_in_tx

    Need some help with a brisket pls...

    lol... thanks. not my first brisket, but it was my second brisket that was edible in the end...  my first couple of briskets the neighbors dog wouldn't even eat... This one turned out real well, smoked with pecan wood and oak lump charcoal. Think I may be getting the hang of this finally. It was...
  4. nascar_in_tx

    Need some help with a brisket pls...

    Sorry for the slow reply. Did 23 hours on the smoker and 2 hours in the cooler. I used yellow mustard and jeff's rub. Foiled after about 8 - 9 hours. Thanks to all for the suggestions. I agree, I can't find heat in Jeff's rub nor can my wife. So based on the responses I'm feeling pretty good...
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  7. nascar_in_tx

    Need some help with a brisket pls...

    lol... I like the way you think... Considering I will be doing  two briskets I'm leaning towards Jeff's recipe "as is" on one brisket unless some folks weight in saying it's "too hot" and then doing the butcher shoppes rub on the other. My experience has been anything commercial is generally New...
  8. nascar_in_tx

    Need some help with a brisket pls...

    I have been reading his thread this evening. I will be pulling all nighters tomorrow and May 5th when I do the smoke for my friends. His thread is timely, a bit different setup than I  will have access to, but still helpful. Babysitting is definitely on the agenda for the big smoke in May.
  9. nascar_in_tx

    Need some help with a brisket pls...

    13.5 lb Angus brisket has been purchased, coated with a bit of yellow mustard and Jeff's rub recipe. It's in the fridge resting and should hit the smoker around 5p.m. tomorrow. Will post up pics tomorrow before it goes on. Quick question for anyone that has done Jeff's rub. I eat fresh...
  10. nascar_in_tx

    Need some help with a brisket pls...

    Hey Rabbit!!! Thanks for the feedback. I've seen the crosshatch suggestion as well and have not tried it yet. If enough folks suggest leaving the point on (which I'm leaning towards unless some can explain why it's better not to do so) then I would like to try it out this weekend. Wish I was...
  11. nascar_in_tx

    Need some help with a brisket pls...

    Thanks for the early feedback guys, I'm really hoping to impress. Plus anything I learn here helps me keep the wife that much happier...
  12. nascar_in_tx

    Need some help with a brisket pls...

    I have several questions here. I smoked a brisket a couple weeks ago, flat with point attached. I put a temp probe in the flat and another in the point. The flat came up to temp faster than the point, as expected. I left it unfoiled for the entire smoke ~19 hours on a 12lb. brisket to about...
  13. nascar_in_tx

    Help Please... Brisket End Temps...

    I just pulled it, the flat was coming in on the low side of the temp with the point being around 180ish. The flat seemed pretty dense/tough when I stuck a hand held instant read thermometer in it. It's resting in a cooler, hopefully part of this brisket still has some life in it. Have heard of...
  14. nascar_in_tx

    Help Please... Brisket End Temps...

    Hey All, I have a 12 lb. Brisket on the smoker, it's 11:48 a.m. and it went on around 5:30 p.m. yesterday. I have two temp probes in it, one in the middle of the flat going from the end horizontally with the length of the Brisket and one on the opposite side going the same way. The skinny side...
  15. nascar_in_tx

    Need some help...

    Thanks for the suggestion, btw, that should be 225 degrees not 125.
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