Recent content by waterski

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  1. waterski

    Dry, stiff meat

    Thanks for all the replies. Hopefully, the next one turns out a little better. I am going to try SmokyOkie's someday, perhaps the next one, it sounds great. I need to get some pulled pork the next time the smoker gets fired up, but after that I'll make a reservation for SmokyOkie style...
  2. waterski

    Dry, stiff meat

    First off, sorry, no pics on this one. Smoked a 9.5# packer brisket yesterday and not real satisfied with the results. Here is how it was done.... Rubbed with 2 commercial bought rubs (one sweet/one spicy), fridge for 2 hours (wrapped) then left out for 1 hour while smoker warmed up. Temp at...
  3. waterski

    Boston butt and Brisket

    I didn't remember to take a picture when the meat was done, so you will have to take my word for it, it was delicous, a proud moment for me. It dawned on me to take a picture after the meat had been cut up, but it just wouldn't have been the same. I did get a few "before" pics though. I am...
  4. waterski

    Boston butt and Brisket

    I'm just a couple steps behind you.....my wife will be thinking the same thing tomorrow after I snap a few pics.
  5. waterski

    Boston butt and Brisket

    My first "all-nighter" going down tonight. I am still quite new to smoking, but would like to try both a Whole brisket and a Boston Butt at the same time. Does anyone here foresee any problems in doing such? I will of course also be throwing some fatties and Dutch's beans on as well. BTW, my...
  6. waterski

    Oops, what was I thinking?

    Newbie here, today was/is my 3rd time smokin'. On the rack: Turkey, 2 Fatties, and some of Dutch's Wicked Baked Beans. Using Chargriller Offset, this time took some advice from other posts to do a few minor tweaks to my very basic setup before lightin' the fire. 1-invert the charcoal rack in...
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