Recent content by pm0084

Nice to see that using store bought rub is not frowned upon. I have to agree though that the Ball Park bag may be pushing it a bit far into the cheat zone.

Ok...so the wife wanted some pulled pork for dinner and I needed some to take to work for lunches this week...so off to Walmart. Started with a nice trimed 8.5 pound butt. Gave it the rub down...which is where I cheated. I was feeling a bit rub mixing lazy...so I did the unthinkable...bought...

Wife picked up a 12 pound butterball for me to smoke for Christmas...so another bird will be forth coming.

I will be watching for the first attempt.

I recently did a 12 pound turkey, and it took just a tad over the 4 hour mark to reach 162. The bird was thawed in the refrigerator 2 days and then submerged in the sink with water for over 24 hours. The bird was completely thawed when ready for cooking. I would have to agree with other...

A bit late, but we decided to smoke a small turkey as a test. Started with a 12 pound turkey 6% solution. No brining for this bird just a generous lather of butter and herb rub above and below the skin. Smoked at 230 with maple for about 4 hours. Then upped to 275 for about 30 min to crisp...

This meatloaf was definitely a hit...I have been getting numerous requests to make it again ASAP by the family.

Thanks...definitely learned a bit on this one...I can tell you one thing though ....leftovers sure were good on my sandwich today.

Definitely adds another dimension to the meat loaf.

Well after some trials with this brisket...I have a finished product. Though it was not super juicy, it was fall apart tender. Probably a bit overcooked honestly. I believe my first temps may have been right, just with high wind and 24 degree weather it must have cooled my meat off very...

Ran 2 new probes...just in case :) Got 165 and 158 in thinnest and thickest parts. Must have been a bad stick the first time around :( So I rewrapped and shall wait longer. Hope I did not do any damage wrapping earlier the first time....coupled with the wrap and rewrap evolutions.

Well an intresting development... Hit 196 IT and pulled to unwrap and finish to toughen the bark. Well the unwrapped IT keeps dropping....it at 172 now? Gonna check with another probe...might rewrap?

I had a few requests to do another brisket, so who am I to say no. Started with a 7.5lb Costco brisket flat. Seasoned with the standard SPOG, smoked in Oak. Just hit 160 IT and wrapped...more to come.

I feel the same way about my grill lately. It just has not got the same use it once did, sonce I got my smoker.

Definitely one of our favorites as well...never smoked one though and was pleasantly surprised.