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Recent content by southgadawg

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    Lone star grillz pellet smoker

    Need some help. I’m looking into buying one this smoker and need some advice on the fire board pid it uses as it’s main control function. I have a pellet grill and use it often when I want to smoke something overnight or while I’m away at work. But I sometimes get power glitches that will...
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    Boston butt for 80 people

    I’m smoking Boston butt for 80 people this weekend. I know about how long it’s going to take but I’m hoping to shave some time off. I don’t like to wrap my butts because I don’t like what it does to the bark. Has anyone cooked a whole butt without wrapping at 250 deg or higher? If so was the...
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    Christmas brisket

    Opinions are welcome! I only cook 2 of these a year and have yet to make one that I would consider perfect. I’ve had 2-3 come really close. I would put this one in my top 5. It was maybe a tad dry but not bad at all.
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    Christmas brisket

    It turned out pretty dang good. It was a little overcooked and fell apart in a lot of the areas where it got to a high Internal temp it was so tender. If I could go back I would choose to wrap it after about 10 hours of the cook instead of not wrapping at all, and take it off a little sooner...
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    Christmas brisket

    Brisket is done. Final temps from flat to point. 207, 202, 217, 215. I had to crank the smoker up to 250 the final 30 min to get the flat to finish on up in time. I cooked the rest of the time at 225 and didn’t wrap. Total time of 19 hours for a 12lb brisket. Wrapped it in paper and letting it...
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    Christmas brisket

    Been a while since I’ve been on here. Hope I’m posting this in the right spot, if not I apologize. Thought y’all might find this interesting and will keep y’all updated. So I’m making my yearly Christmas brisket. This time since I was off all day and gonna be around the house I decide to do an...
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    Hot and fast brisket

    I am tempted to try doing my next one at 375-400, but I'm currently using a pellet smoker and I've done a few pizzas at 400+ and that joker burns through pellets like there's no tomorrow. Not sure I want to use an entire bag of pellets for one cook. Pizza turns out amazing, BTW. I'll consider...
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    finished another brisket

    So I smoked another brisket for a get together yesterday. This one turned out pretty good, can't say it was my best, but it was probably top 5 but I'm pretty critical of my cooks. I'll explain what I did and maybe someone can give me some tips here. After having cooked it around 10 hours...
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    Hot and fast brisket

    Do you wrap that or just let it go? and what temps do you use for the low and slow as well as when you crank up the heat?
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    Hot and fast brisket

    I'm sure this has been discussed before, but have any of you tried both the hot and fast method for brisket and low and slow multiple times? If so, which more consistently turns out best and which do you prefer?
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    Turkey leg question.

    If you are looking for a sugar substitute, Stevia is going to be your most healthy and lowest GI with the best overall taste. Just be careful with how much you use at it is about twice the sweetness of regular white sugar. 1cup of stevia equals 2 cups of sugar. Although, I'm no expert on...
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    brisket point only?

    Great advice, thanks! What temp do you usually cook your points and about how long does it take per pound at that temp? I know every piece of meat is different, but just looking for a ball park so I can have it done in time for when they get here.
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    brisket point only?

    How does the meat turn out after freezing it? what's the reheat method? I have a vacuum sealer, but not sure I want to use that to store it in the freezer because it will probably suck all the juices out of it.
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    brisket point only?

    Has anyone ever cooked just a brisket point? A buddy is coming into town with his wife in a couple of weeks and wants me to do a brisket, however, we will be going out of town for a week the next day and I just can't justify cooking an entire brisket for it to go bad in the fridge.
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    Getting the ideal bark for pork shoulder

    that looks tasty! Aaron Franklin cooks most of his stuff at higher temps of around 275 (think he does brisket around 250) So I've been wanting to give it a try, but haven't had the chance to cook something that wasn't for other people. Didn't want to try something new when what I normally do...
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