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  1. prestonk08

    3/8” steel

    I totally agree! I made mine out of 3/8 pipe and have no problems doing a Christmas prime rib in 9 degree weather. It’s heavy but works great!!
  2. prestonk08

    3/4" Thick Steel Smoker

    Sorry. Excellent. Not appointment. Jeez.
  3. prestonk08

    3/4" Thick Steel Smoker

    Use it for your fire box!!! And find some smaller stuff for your cook chamber. Would make an appointment xxellent firebox.
  4. prestonk08

    How long can I let a brisket hang?

    You’re right on wrapping them in foil. I was thinking I would do that this time just long enough to push through the stall and then unwrap it and finish it off naked in the pan. Thanks Walt.
  5. prestonk08

    How long can I let a brisket hang?

    So I am cooking 4 butts and 2 full packer briskets Saturday for a party we’re hosting Sunday. I’m not too worried about the butts because they can be reheated easily in a roasting pan but I want to do a better job with the briskets. So here’s what I was thinking. Cook to temp the day before...
  6. prestonk08

    Superbowl Sunday

    Cooking up a couple chuckies to take over to our friends. Figured I would make burnt ends out of them and use them for finger food. Tom Brady went to Michigan so most Michigan fans root for him around here.
  7. prestonk08

    Charcoal basket question.

    Thanks!
  8. prestonk08

    Charcoal basket question.

    I have a 22" long by 20" firebox on my offset. I am making a charcoal basket for my smoker and the door opening is only 12" wide. My question is if I make this basket 12 inches wide by 19" long by 10" deep is that gonna be enough or too much for my 52" by 20" round cook chamber? Any thoughts...
  9. prestonk08

    SMOKE STACK BASICS

    When I made mine I used 6” pipe for my stack because that’s what I had on hand. Mine is too short though, it moves air well but smoke hits me in the face so I’m gonna extend it another foot or more when I get more pipe. You’re right it is a great thread!
  10. prestonk08

    GO BLUE!! Cheap Corned beef Brisket for Final Four

    Rubbed a mix of horseradish mustard and bbq on and panned them up.
  11. prestonk08

    GO BLUE!! Cheap Corned beef Brisket for Final Four

    So I did two with just pepper and one I did like a normal brisket but with a low salt rub.
  12. prestonk08

    GO BLUE!! Cheap Corned beef Brisket for Final Four

  13. prestonk08

    GO BLUE!! Cheap Corned beef Brisket for Final Four

    That sounds good to me. I figured if they are that cheap I'll buy three and do one as pastrami and the other two I'll cook and just slice up and serve with some bbq. Its gonna be pretty windy here tomorrow so Ill be fighting that all day. I'll post some pics tonight and tomorrow. Thanks guys!!!!
  14. prestonk08

    GO BLUE!! Cheap Corned beef Brisket for Final Four

    I might do that. I was kinda thinking of doing these as sandwiches anyway but I wasn’t sure yet.
  15. prestonk08

    Go Blue!!!

    Go Blue!!!
  16. prestonk08

    GO BLUE!! Cheap Corned beef Brisket for Final Four

    Hey guys I am doing a couple leftover st paddys corned beef briskets on saturday. I am a little worried that they are gonna be too salty for my liking and not do well in the smoker. Other than diluting them some in fresh water per Jeffs previous recipe, do you guys have any other tricks to...
  17. prestonk08

    X-mas Prime rib question.

    I forgot to post any pictures of the finished product what an idiot!!! The cook went really well despite the below zero windchills. Thank goodness for 3/8 steel smoker!! The verdict was delicious! Everyone thought it was some of the best prime rib they ever had! I put a pan underneath the...
  18. prestonk08

    Let it Snow!!

    Let it Snow!!
  19. prestonk08

    X-mas Prime rib question.

    Fantastic!!! I’ll post some pics around Christmas. Thank you!!
  20. prestonk08

    X-mas Prime rib question.

    I was thinking on starting it on burned down straight oak and then adding and finishing on just charcoal. I have a offset smoker and usually burn mostly wood. I don’t want to make it too smoky. Do you think it will overpower the meat?
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