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  1. cripplecreek

    1st packer brisket w/qview

    I put a 14 # brisket at 11:00 p Saturday nite after LSU game.  I rubbed it down with Jeff's Rub and smoked it in an aluminum broiler pan using a small chunk of mesquite, then switched to hickory for the rest of the smoke.  Kept temps from 220-235.  I never opened the smoker lid until 6:30 a.m...
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    DSC03186.JPG

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  3. DSC03187.JPG

    DSC03187.JPG

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  4. cripplecreek

    How long in the cooler?

    Leaving the probe in is a great idea bearcarver.  If it drops below 145 by mealtime is it best to reheat before or after slicing?  By the way, I'm really looking forward to being able to answering more questions on this forum than I'm asking.  This is the most helpfull site of any kind that I...
  5. cripplecreek

    How long in the cooler?

    Thanks guys.  At what point would you decide that you can know longer wait and that you should go ahead and take it out of the cooler, slice, and refridgerate?  (i.e. if brisket goes into cooler at 5 a.m. could it stay there until noontime meal?)  I just hate the idea of doing a long smoke and...
  6. cripplecreek

    Why not finish a smoke indoors?

    Thanks to all replies (and links). Going to try it this weekend.
  7. cripplecreek

    How long in the cooler?

    How long can you leave a brisket foiled and wrapped in a cooler once the smoke is done before slicing/serving?
  8. cripplecreek

    Why not finish a smoke indoors?

    Thanks eman,  What is the average length of time you would say that it takes a 14# brisket to go from 160 to 200 foiled?   geaux tigers
  9. cripplecreek

    Why not finish a smoke indoors?

    About to smoke a brisket and was wondering; for the sake of comfort, sleep, and worry-free temp control, why not foil at 160 and finish the brisket indoors at 220 to 195 IT since all you are doing at that pt is cooking?  I realize that this may be blasphemy to some of the tru blu smokers but I'm...
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    DSC02148.JPG

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  11. cripplecreek

    Freshly cut apple wood for smoking pig?

    I'm about to trim some limbs from an apple tree.  Was wondering if it would be alright to use the would to smoke a small wild pig this weekend.  Thanks in advance, Mike
  12. cripplecreek

    Must Be My Lucky Day!! Gonna Be Rich!

    We should smoke her a brisket upon her arrival.
  13. cripplecreek

    Separating a brisket

    Thanks eman,  So you're saying to separate the point from the flat AFTER reaching the 205' IT but before placing the flat in cooler to rest?
  14. cripplecreek

    Separating a brisket

    Great illustrations!!  Can you tell me how to do the burnt ends I hear so much about?
  15. cripplecreek

    Saved pork butt drippings..now what?

    Great ideas Pignit.  Thanks!!
  16. cripplecreek

    Wild hog hind quarters..How to smoke?

    A buddy of mine just caught a couple of 100 lb. wild hogs and has offered me 2 hind quarters.  I told him to bring them on.  Now what?  Would love some step-by-step smoking ideas.  Thanks,  Mike P.S. I might talk him out of the back straps too.  Need help here too!
  17. cripplecreek

    Saved pork butt drippings..now what?

    Thanks Coma44..after seeing the way I posted my thread u may be the only response I get. I surely could have found another way to describe my 'leftover liquids'.  Hope nobody was grossed out.
  18. cripplecreek

    Saved pork butt drippings..now what?

    Just finished a pork butt to pull.  Did the whole thing in a roasting pan so I could save the juices. Poured the juices into a separate container and put in freezer for 10 min.  Scraped the fat off the top and now have a bowl of jelled juices.  Would welcome any ideas on how to best use it.  BTW...
  19. cripplecreek

    Dark Bark on pulled pork?

    Thanks Pokey
  20. cripplecreek

    Dark Bark on pulled pork?

    Was wondering why a dark bark is desireable for pork butt that i intend to pull.  What does a dark bark on any meat provide?   Thanks in advance, Mike.
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