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  1. B

    Things heard......

    Come over and help me rub my meat!
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    Towels for meat

    Lint trap is always clean. I supposed I should check my exhaust anyway. Hope the smell is caught in there. Otherwise, I’m completely confused.
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    Towels for meat

    Yeah, I bought a bunch of white cotton auto detailing towels. Just always threw them away after cooks. Honestly should just buy pink foam insulation and cut them to size or something.
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    Towels for meat

    Newspaper? I haven’t seen one of those in years! Worth a try though!
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    Overnight Brisket

    Lol I hear ya. Obviously I wasn’t really crying, but I was pissed. Over it now. Can’t wait for redemption.
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    Towels for meat

    Looking if someone can help. I wrapped the last brisket I made in bath towels to insulate it during the rest. In the past, I’ve always just tossed the shitty towels out. This time, I decided to try and wash them. Ran them through the washer, tossed them in the dryer, and the towels still smell...
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    No Trim Brisket

    You wash your brisket? Why?
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    Overnight Brisket

    I’m sure it did. I’m just not sure how the brisket, mixed with my tears of frustration, will taste in chili. Worst part about screwing this up is that I know I won’t be cooking one for redemption for at least another 3 weeks. So now I have to dwell on it.
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    Overnight Brisket

    Agreed. I pulled it at 205° though. Probably got up to 206-207° during rest. I’m pretty confident it was overcooked with how it sliced. The slices more crumbled than sliced, however, it was still very juicy on the point. I think wrapping it 10° late and taking it off 2-3° late was what ruined...
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    Overnight Brisket

    Very disappointing cook. Flat got dried out. The rest was great, but I went rogue on my rub and wasn’t really a fan.
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    First Brisket goes on the Traeger tonight

    She’s a beaut, Clark!
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    Overnight Brisket

    11 hours in. 181°. I accidentally slept through one of my alarms at 3:30a this morning and missed my target temp of 165° to wrap. Got her wrapped and back on the smoker around 6:00a. I’m thinking another 3-4 hours on the cook. At this point, I can pretty much tell that this is going to turn...
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    First Brisket goes on the Traeger tonight

    Fat side down always worked best for me on my pellet. Fat side up on my WSM. I just always figured that I should use the fat side to shield against wherever the heat is coming from. Get yourself a good boning knife. Mercer and Victorinox make a great product that is inexpensive. And it’s...
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    Overnight Brisket

    14lb choice brisket stuffed onto my WSM18 with absolutely no room to spare. Hickory, apple, and oak chunks. Hoping to be slicing into it around 1:00-2:00p tomorrow. Age old question: how long does everyone here rest their briskets for? I generally do 3 hours.
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    Offset, Cabinet or gravity fed

    Weber Smokey Mountain. Get the best of all worlds. Can’t beat them.
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    Covid 19 smell/taste loss question

    Completely lost taste and smell. Took two weeks to be able to taste anything. For thing I could taste was salt, which sucked because everything tasted too salty. That lasted a week. Then I got most of the rest of my taste back. However, for six months or more, specifically pork and eggs tasted...
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    First Post/ Last cook

    Yep - and also does a great job regulating the temperature when adding fuel mid-cook. I wish I would’ve pulled the trigger and bought one way sooner, tbh.
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    First Post/ Last cook

    It sure is. Was skeptical at first, but the thing works absolutely great. The WSM holds temp incredibly well by itself, but this blower keeps it perfect at all times.
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    First Post/ Last cook

    Smoked these two pork butts on Saturday. Super simple, but you can never go wrong with pulled pork! This is about 3.5 hours into the cook after spritzing for the first time. Credit to HeyGrillHey for the sweet pork rub. I first used this as my base recipe and have since tweaked it quite a bit...
    • boomcannon
    • Thread
    • pork butt pulled pork wsm 18
    • Replies: 7
    • Forum: Pork
  20. B

    RecTec RT700 or Camp Chef Woodwind Pro 36 w/Sidekick

    Have used both brands and they both are nice! Found the PID on the Camp Chef to be a bit cumbersome for whatever reason, but it worked fine otherwise. The one thing about Recteq I hear over and over is that their customer service is top notch.
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