Recent content by wiskey six

Here it is.

Finished IT 198 I steamed it in a pan on the smoker from 160 to 190 the put back on the grate till 198. I will post when I cut and serve.

Almost 5 hrs in with an IT of 145

Holding steady @ 235 for 2 hrs so I put it on the grate. Now it's a waiting game. Going to do a twice baked potato stuffed with bell peppers, pulled pork, and shredded cheddar as the side. 

After Rinse After mustard and rub applied  Getting the machine ready This is the Machine

I took the off the shelf McCormick's pickling spice and ran it threw the grinder; The consistency is that of course black pepper. I thought about mixing in some paprika, black pepper, and granular garlic.  

Has anyone tried the ground pickling spice as a rub, if so how did it come out?

Would you just let it sit or rinse and repeat?

Good Afternoon All, I'm preparing my first corn beef for tomorrows cook. I was wondering if I should rinse or not. Rinse = put beef in bucket filled with fresh water; drain and refill every hour, 1 hour per # to reduce salinity or just cook as is. What would be the best wood to use? I have...

Thank you, I will enjoy reading.  - Paul

Here is the Message I am receiving when signing up for the 5-day E- course. Is it possible that someone can email me this? Oops! It looks like there was an error: There was an error with your submission: There was an error saving the data. AWeber returned the following message: Receiving to...

New here but not to smoking. Looking to learn alot and share what I know if it helps. I an here in SE Virginia, Hampton Roads Area; I use a Horz. Offset to do my work and am looking to build a smoke house. Paul

I signed up for the e-course a couple times in the past couple days and have not received anything?