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  1. J

    Sunday Barn Potatoes

    Here recently I've really wanted to smoke something every Sunday was debating a turkey breast or a whole chicken but while going to the Kroger they had Boston Butts on sale for 1.29 a pound so grabbed a couple of smaller ones and my wife suggested a recipe from a BBQ joint she had before called...
  2. J

    Football Season Snacks

    Didn't know exactly where to post this but thought it would be a good topic. What are some recipes and things everyone likes to whip up and cook on Football Saturdays and Sundays ready to cook up some grub and watch my Kentucky Wildcats and Seattle Seahawks
  3. J

    First Time Smoking Loin

    Had a good lazy Sunday. Started off grinding a brisket since it was cheaper then actual ground beef and got 11 1 pound bags out of it for 26 dollars. Injected the pork loin with some melted butter with some seasoning and let that rest for a couple of hours then went with mustard and a store...
  4. J

    First Time Smoking Loin

    Oh my now I'm debating figuring something out to stuff it with and maybe wrapping it in some bacon that's sounds amazing. And yeah I thought around 145-150 since pork can be a bit pink now but wanted to find everyone's opinion on a good temperature for slicing.
  5. J

    First Time Smoking Loin

    I'm attempting my first whole pork loin tomorrow on my pellet smoker. Was wondering if anyone had any tips and tricks thought this would be a good place to ask rather then just looking for a recipe. I don't wanna shred it want it to be done enough to get a good cook and smoke but slice.
  6. J

    At a lost with brisket

    Well jeez that does sound awesome but don't wanna spend the price on it if it's only going to last for 7-8 cooks. I've debated a drum smoker as well but might be pressed for space in one of those. I'd eventually like to get to an offset but not that great at smoking right now even on my pellet...
  7. J

    At a lost with brisket

    Is that the gravity fed charcoal smoker. Do you actually have to control the fire or is it still kind of electric but with charcoal and wood chunks instead of pellets
  8. J

    At a lost with brisket

    I'm honestly debating maybe getting a gravity fed charcoal smoker or drum smoker when this pellet smoker stops working they both sound interesting to fiddle with but the gravity fed charcoal smoker sounds a lot easier
  9. J

    At a lost with brisket

    Oh ok so the pooling on the surface can affect the bark and make it sticky. I have been trimming and seasoning the brisket the night before so might not do that on my next cook and do a simple salt and pepper rub to see if the rub is pulling out a lot of extra moisture sitting over night. Yeah...
  10. J

    At a lost with brisket

    I'm more into how it slices and the way it taste when it's done. So I'm totally fine with it not being the best looking brisket. So might look into trussing it as well as just trimming it off because either way I can use the meat I trim off.
  11. J

    At a lost with brisket

    Getting so many great tips from everyone it almost makes me want to try another brisket soon to try all these tips out. I've almost been tempted to do that millerbuilds separate the flat and the point so that I don't overcook the point while undercooking the flat. But might try to round off my...
  12. J

    At a lost with brisket

    Thanks for all the help I will check just the flat next time and the thickest part of the flat. I'm going to attempt the cooler method for cooling down next time just didn't wrap it good enough to do it this time. Has anyone used that method with a towel and cooler and had success with it. Also...
  13. J

    At a lost with brisket

    I know brisket is really difficult to cook but did alot different on my second attempt of brisket and thought it turned out good but still having the same problems. The bark wasn't sticky and thick but the first couple of pieces of flat cut good then started seemingly get tougher to cut and some...
  14. J

    Reynold Wrap Butcher Paper

    Awesome advice from everyone honestly taking it all and going to use it for my next cook this weekend. Have honestly talked to alot of people on here that don't spray there brisket and not going to this time think it will allow for a better bark. Going to give the butcher paper another go just...
  15. J

    Reynold Wrap Butcher Paper

    Oh OK good deal knew about the fingernail scratch. Guess it had to do with something else besides the bark not being set because it was coming off at all with my fingers just when I had it in the paper.
  16. J

    Reynold Wrap Butcher Paper

    Alright good I might still try it then. Whats a good way to get your bark to set. Seemed like it was set just a bit sticky maybe I should spritz less often.
  17. J

    Reynold Wrap Butcher Paper

    That's what I got but thinking either the rub I had was super sugary or the spritz I used made the bark super tacky. Hopefully it will work better next time
  18. J

    Reynold Wrap Butcher Paper

    Alright good deal might go with a homemade rub without the sugar for my next brisket. Have heard just salt and pepper is good but can't find the recommended salt and pepper that alot of people use for their briskets
  19. J

    Reynold Wrap Butcher Paper

    It was a pre made rub it was actually the chupacabra brisket rub so not sure if it had sugar in it. I also used beef broth as a spritz I might have over sprayed it though
  20. J

    Reynold Wrap Butcher Paper

    It was this paper from Walmart. Do I need to spray it with anything before wrapping but yeah it was some bark on the fat cap that came off.
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