Recent content by pops pit

Thanks for the info here is what I have come up with the temp I will be running at will be 250 using hickory in a reverse flow smoker. The brisket is10 lbs will go on about 5:00am will cook to an IT of 200 to 205 then be foiled to rest. The pork butts will go on about 8:00 have not got them...

Tha

Smoking meats for our family holiday get to gathering. Going to eat about 5PM. Going to smoking a brisket, 2 pork butts, a 9.3 pork loin, and a 14 lb turkey. I have smoked everything before except the turkey. Would like to have everything ready approx the same time. I Know meat can have a mind...

Home made smokerused hickory wood and kosher salt paprika, garlic powder, chilli powder, and coarse black pepper and brown sugar for a rub

fixed ribs this afternoon and used what I trimmed off of the spare ribs to make burnt ends. My son told me I needed to do this every time I fix ribs

ribs I fixed today

Couldn't work on my project for a while the past couple weeks got busy on it again , it is not done but is close enough that I built a fire in it to get an idea what I had. It took about 45 minutes to get it to 225, evertime I shut the firebox door the fire would choke down finally just left it...

Got some more work done today

I am going to trim around the door with 1/4 by 2inch strap to help seal it then brace the back of the door with angle iron to help prevent warping. I have been reading other posts for about a 6 months I have got some great info from here.