Recent content by sailingcal21
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
A prayer for my father.
For me finding a place by myself for a good ole blubbering cry was a big help. Gets it all out so you can console others. Still tear up at times when I think of them.- sailingcal21
- Post #22
- Forum: Blowing Smoke Around the Smoker.
-
A prayer for my father.
Sorry to hear that as well... it hurts whenever you lose a parent. Prayers in process.- sailingcal21
- Post #20
- Forum: Blowing Smoke Around the Smoker.
-
Brisket to Wrap or Not to Wrap that is the question?
So finished my cook, with no wrap. Got the bark that I was looking for; taste and texture was awesome! However, took a longer time, as pointed out above (pulled it after 15 hours). Next I'll do a butcher paper wrap, then a no-wrap at high temps (just read a post about that method) . Funny...- sailingcal21
- Post #20
- Forum: Beef
-
Brisket to Wrap or Not to Wrap that is the question?
- sailingcal21
- Post #15
- Forum: Beef
-
Brisket to Wrap or Not to Wrap that is the question?
So wrapping basically makes for a quicker more controlled cook. That makes sense.- sailingcal21
- Post #11
- Forum: Beef
-
Brisket to Wrap or Not to Wrap that is the question?
Thanks for the prompt response and showing of "no-wrap" support, gonna give it a try. I'll post results with pics as a follow up.- sailingcal21
- Post #6
- Forum: Beef
-
Brisket to Wrap or Not to Wrap that is the question?
I've had reasonable success with my briskets by smoking until 165; then foil wrapping until reaching 200-ish. Not real happy with the bark result so want to try taking her all the way past 200 with no wrapping. My smoker is a Masterbuilt Pro, seasoned with some off the shelf Terry Black's Beef...- sailingcal21
- Thread
- beef brisket wrap
- Replies: 21
- Forum: Beef
-
Need help smoking a brisket ASAP!!!
...eeeerrr...ahem, probably best to drink the beer first or otherwise make sure that it's open...- sailingcal21
- Post #20
- Forum: Beef
-
Smoked Duck and Cauliflower Soup
Nice indeed. Always looking for good stew recipes that don't have starch, gonna definitely give this a try.- sailingcal21
- Post #29
- Forum: Chili, Soups, and Stews
-
Basic Pulled Pork Smoke
That ship has already sailed. This post is what's known as a "sticky" post. So good and informative that it ain't going no where. It's basically the primer for people smoking their butts and comparing notes.- sailingcal21
- Post #573
- Forum: Pork Sticky
-
Basic Pulled Pork Smoke
I'm by no means an expert, but I believe for safety's sake you need to get to 140 within 4 hours. Beyond that, I don't think that there is too much time in the smoker as long as texture and taste are to your liking. The amount of smoke is extremely subjective as well. I've learned that with...- sailingcal21
- Post #389
- Forum: Pork Sticky
-
New Years Eve Fattie Throwdown!
Excellent job. Thanks for the grading.- sailingcal21
- Post #6
- Forum: Fatties
-
Turkey day smoking pics...
Turkey's done, a bit early but done. ...after one hour. ...4 hours. ...at 7 hours. Gotta sit now for another 3. Guess its the cooler for Tom.- sailingcal21
- Post #2
- Forum: Poultry
-
Turkey day smoking pics...
- sailingcal21
- Album
- Comments: 0
