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Recent content by redrocker65200

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  1. redrocker65200

    Pork shoulder Ribs?

    First of all, hello all. Been a while. Life get's in the way. Question of the day. My wife brought some Pork shoulder Ribs. I have never heard of them, and they are already cut. Do I cook them like ribs? or like a shoulder with the bone in. Apple wood is best since they are pork I am...
  2. redrocker65200

    Smoke question

    Very true sir. I just noticed as the wood burns up, I see the blue more and smell the sweet smell. So I thought I might be doing something wrong. I am going to do pulled pork when I can get a day off. LOL. Thanks for the reply, I appreciate it.
  3. redrocker65200

    Smoke question

    Cool. Thanks. The wood should be dry though, it is store bought in small plastic bags. Cannot remember the brand, but it is smoke wood. Would a full water pan have anything to do with it? Just throwing out ideas.
  4. redrocker65200

    Smoke question

    Greeting to all. Been away for a while, but thought I would come by and see what's up. Was reading some of the posts regarding smoke color and it made me think a bit. I have a Propane smoker and use chunk wood from a bag purchased at my local hardware store. It is for smoking. I run the top...
  5. redrocker65200

    Small brisket for the newbie

    I apologize, I have a Smoke Vault from Camp Chef. When you say Hi, that is quite hot inside, isnt it? Here is a link to what I have. https://www.campchef.com/smokers-grills/propane/smokers/smoke-vault-18.html
  6. redrocker65200

    Small brisket for the newbie

    Here are a couple of photos . Hope this helps . Was also gonna throw some sausage in too. Premade store bought.
  7. redrocker65200

    Small brisket for the newbie

    Thanks guys for the input. Update though, the piece is actually about an inch and a half thick, maybe two inches at it's thickest. Would that make a difference? Will try and update with a pic if I can. I guess I am looking for time and temp suggestions. I have a small family and wanted to...
  8. redrocker65200

    Small brisket for the newbie

    Been a while since I have been here, but dusted off the Camp Chef smoker. My wife found a small brisket, about 3 pounds or so, at a local market. So I wanted to give it a try in the smoker. It appears to be just the flat part, as it is only about maybe a half inch thick, but what the hell, I...
  9. redrocker65200

    Please help - my brisket is a total disaster

    I have a smoke vault as well. If you are using the gauge in the door to monitor the box temperature, mine was a good 20 degrees off. I use a second separate temp gauge to set the box temp. Basically, I drilled a small hole in a 2x4 and put the probe thru it. The gauge on the door is crap. I then...
  10. redrocker65200

    Hello from No. Cal

    Howdy from the San Francisco bay area. This is a great place to be. Lots of helpful folks.
  11. redrocker65200

    Brisket Sandwich

    Switch out the Coors light for a good IPA, Lagunitas comes to mind, and looks perfect. Lol.
  12. redrocker65200

    New guy from Livermore, Ca.

    I have a thermometer that I put thru a 2x4 that measures the temp in the smoker, then another thermometer that I use for the meat. The thermometer in the door of the smoker is off by at least 10 degrees. You might want to try chicken breasts to star. Easier and cheaper.
  13. redrocker65200

    Pork butt timing and how to hold till serving

    I am by no means an expert, only done one pork shoulder. I estimated that it would be done in a certain number of hours and I was very wrong. It seems that all my time estimates have been off. Point being, don't get wrapped up in the time it should take. Give yourself plenty of time. It will...
  14. redrocker65200

    New to SMF and smoking meats in general.

    I wrapped some bacon around them. Came out good. Have done them twice now.
  15. redrocker65200

    40 Day Fast

    I'm no expert, but this can not be good for you.
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