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Recent content by oldpro1946

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  1. oldpro1946

    It’s Beef Sammy Time Again!!

  2. oldpro1946

    Pork Shoulder

    We lost our Sam's club so I joined Costco. Now, however, they have boneless pork shoulder instead of the bone-in shoulder I got from Sam's. Will that make any difference how I cook it or will the end result not be as good. Thanks.
  3. oldpro1946

    slow cooked brisket

    Do you mean 5 hrs total? Thanks
  4. oldpro1946

    slow cooked brisket

    I want to cook a 7 pd brisket flat tomorrow but it will be below zero tomorrow in Chicago.  I thought I'd try it in the oven, sorry!  The recipe I want to use has me cooking it uncovered for 1 hour at 350 then wrapped for 3 hrs at 300.  BUT the recipe is based on a 4 pd flat not a 7 pd that I...
  5. oldpro1946

    LET'S TALK BRISKET!!

    I did add apple juice and cider vinegar.  At 100 degrees I didn't think it cook anymore and with it foiled and wrapped in a towel plus with the liquid I thought it would be ok.  Very frustrating!!
  6. oldpro1946

    Done with brisket!

    I did probe the point and I "thought" it was good to pull, probe went in very easy.  Thanks.
  7. oldpro1946

    Done with brisket!

    Didn't know the cooler would keep it warm for the 3-4 hrs it had to rest.  Didn't think the oven at 100 degrees would cook it more.  STUPID!  Thanks.
  8. oldpro1946

    Done with brisket!

    Thought the 100 degree oven would act as a cooler and keep it warm for the 3-4 I had to leave it rest.  Thanks.
  9. oldpro1946

    Done with brisket!

    I live in the Chgo subs and I couldn't even find unwaxed butcher which I wanted to wrap the brisket in.  The butcher shops and meat markets I called do not butcher their own meat but get it in cryovac packaging.  Thanks.
  10. oldpro1946

    Done with brisket!

    I thought the oven being at 100 degrees would act as a cooler, not cook it more but keep it warm.  I trimmed a litle but tried to leave about 1/4" cap, per the video with Aaron Franklin.  Does everything else sound ok. Since it was my first I didn't know if the 8 pounder would take 8 hrs or 12...
  11. oldpro1946

    Done with brisket!

    I've attempted my last brisket.  Made terrible brisket flats so I finally tried a packer to no success.  Smoked it, 8 pd packer, for 5 1/2 hrs at 250 to 164, wrapped and let go til 195.  Was done early so I wrapped the foiled brisket in a towel and put in oven at 100 degrees.  Had to leave it...
  12. oldpro1946

    LET'S TALK BRISKET!!

    I've attempted my last brisket.  Made terrible brisket flats so I finally tried a packer to no success.  Smoked it for 5 1/2 hrs at 250 to 164, wrapped and let go til 195.  Was done early so I wrap the foiled brisket in a towel and put in oven at 100 degrees.  Had to leave it there for about 3...
  13. oldpro1946

    Wrapping brisket

    I've read that a preferred wrap for a brisket is unwaxed butcher paper.  I believe the butcher paper will let the brisket breath in the smoker where the aluminum foil will not.  What do some of you use to wrap the brisket?  Thanks.
  14. oldpro1946

    Bacon candy

    Has anyone made bacon candy on their smoker.  I have only heard of this and I think you soak the bacon in maple syrup but could be wrong.  Suggestions?
  15. oldpro1946

    Extension cord help

    I recently read a thread here that talked about extension cords for the MES40.  I can't find it now, can someone help, please.  I need to try and narrow my temp swings.  I will try a heat sink next time but the extension cord might help also.
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