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  1. thesmokist

    Second Brisket Attempt on Masterbuilt Propane - Tips

    Check which way the grain is running in the meat before cooking so you know which way to slice after its cooked. I put a probe in both pieces but the temps always even out. Then when mine are done cooking I wrap it with foil (I don't wrap mine when cooking) and then towels and put in the cooler...
  2. thesmokist

    Is it ever too early to crack open a beer? (Brisket attempt #2)

    It's 11:00 somewhere!
  3. thesmokist

    Pork Loin Jerky (Step by Step with Pics)

    Looks great bear!. I really like pork jerky it's actually all I've been making. Its much more cost effective and I think the flavor gets better after it sits for a couple days in the fridge.
  4. thesmokist

    120 Gallon Propane Tank Fire Box Question

    There is a firebox size calculator on the site if you search for it. Probably be some more people chiming in on this
  5. thesmokist

    Chicken Breasts

    Looks good man! It's gonna be bratts for me tonight
  6. thesmokist

    Hot and Fast Vs. Low and Slow

    Last 9lb butt I did in my cajun electric smoker I did at max temp of 275 and it was done in about 8 or so hours and I couldn't tell any difference vs 225 and it cooking all night and half the next day
  7. thesmokist

    Chicken Breasts

    Give the roasted red pepper dressing a try on chicken some time
  8. thesmokist

    Need help sealing back of Chargriller Smoking Pro

    If it's setup like mineand you have a welder I'm going to take the top off flip it upside down and weld some small angle down the sides and along the back and put the rope in that channel so when it closes it contacts the bottom edge of the cook chamber and seals it
  9. thesmokist

    first time pork jerky

    Thanks! I haven't made any in awhile just been waiting on a good sale.
  10. thesmokist

    Cant get smoker hot enough

    Do you have a charcoal basket?
  11. thesmokist

    Prime Rib Weekend & NASCAR!

    Looks great man! I like to sear mine on super hot charcoal after I slice it.
  12. thesmokist

    How you know when you're REALLY sick!

    Glad your feeling better! I was also sick for about a week and it was a rough one and im happy to be feeling better.
  13. thesmokist

    Cajun Injector XL PID Build

    Was it all wired up right? If so than yeah the relay probably burnt. Good thing it didn't catch your place on fire!!
  14. Check out this cutting board!

    Check out this cutting board!

  15. thesmokist

    Check out this cutting board!

    Nice end grain cutting board man! I found an oval one not long ago at a flea market for $1. Got it home and cleaned it up and oiled it and it looks fantastic but I'm not sure what kind of wood it is maybe one of you guys can tell me?
  16. IMG_0879.JPG

    IMG_0879.JPG

    • thesmokist
    • Media item
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    • Album: Check out this cutting board!
  17. IMG_0873.JPG

    IMG_0873.JPG

    • thesmokist
    • Media item
    • Comments: 0
    • Album: Check out this cutting board!
  18. thesmokist

    Yo Obama What kinda smoker do you have

    I Read He's Been To Franklins So He's Obviously A Brisket guy and he didn't have to wait in line!
  19. thesmokist

    Brisket moistness

    I haven't been wrapping my briskets while cooking for awhile now. I start probing them about 190 and usually are starting to get tender and take them off 195 or just below 200. I do wrap them and put in a cooler for two hours and they come out real good. They will come up in temp 5-10 degrees...
  20. thesmokist

    First time Buck board bacon

    Sliced up the bacon today and man I've got to say I'm stoked on how good it came out!! Fried some up and I'm Makin some abt's today for football. Thanks bear for posting up that recipe
Great deal on LEM Grinders!
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