Recent content by papajim

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  1. papajim

    Here we go again for brisket

    To begin with, I cook my briskets on my pitmaker vault. Some are to my liking and others are good but, not good enough. Sent a messaged to pitmaker for advice but no response for over a week. My question has two parts... fat up or down starting out.... and placement on the pit. I have done some...
  2. papajim

    spice question

    Now that I have the time to do so, I have been reading a lot of information lately about recipes and rubs. The thought occurred, would a rub work better if ground to a powder before sprinkling on. It seems to me that the powder would absorb much faster than if left coarse. Also, would the oil...
  3. papajim

    chkcken brine needs help

    Thanks to all who replied. This goes to show you if you have a problem ask the experts on this forum. Thanks again guys. papajim I'm not perfect... just like to add  my .02 on the internet
  4. papajim

    chkcken brine needs help

    First of all, I understand the advantages of brining chicken. My recipe is simple, 1 gallon water, 1 cup sea salt, 1 cup brown sugar. I have just recently started brining my chicken, have always injected.  Recently cooked a brined chicken in a comp. It was good but still lacked that first place...
  5. papajim

    Hello from Montgomery Texas

    The vault is  a very efficient piece of equipment. My cooking temp. Is 250- 275 range. To  get down to 225 you would have to add water. In my opinion the vault is made for the 250 -275 range.  I use Kingsford charcoal . I will use an up side down "u" for the charcoal placement., starting at the...
  6. papajim

    found a new sauce

    I was always afraid of the Habanero pepper, so I stayed away from it in my glazes. Will one pepper be enough in comps? papajim I'm not perfect... just like to share my .02 worth on the internet
  7. papajim

    found a new sauce

    While in Sam's I found this, roasted pineapple and Habanero sauce. I know the Habanero pepper is killer hot so I passed it up. My curiosity got the better of me so I went back and got it. Tried it and it was like it said on the label subtle heat. Wow I might be interested in using this as a...
  8. papajim

    Smokers, Whats your age and how long have you been smoking???

    64, will be 65 December. When I started everything was called bbqing. If I had to nail it down 40+yrs. Liked it so much started comps. About 25 yrs.ago.  I knew Johnny Trigg before he was famous. papajim
  9. papajim

    Hello from Montgomery Texas

    The vault is like a machine. It will take a couple of cooks to dial it in, once dialed in, nothing better.
  10. papajim

    Hello from Montgomery Texas

    Hello from Montgomery Tx. This is papajim. I have been a member since 2011, but not active. I retired August 1st. 2014. Now that I am retired can spend more time on this forum and getting back to competing once again. Pitmaker vault Backwoods  party pit Home made ugly drum smoker Home made...
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