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  1. brentman0110

    Got company comin. . . . 17lbs of butts, Fatty and ABT's

    I am a sucker for butts...
  2. brentman0110

    Pork Butt Question

    I second the use of mustard. Itried this and it made a fantastic bark which my wife really loved. Don't worry, the mustard taste cooks out and leaves a tasty zing to the BBQ. I was apprehensive at first, but did it and now I swear by it. Put it on first, and your rub will stick much better.
  3. brentman0110

    "The Beast"

    Good Gawd! Yup, just walk ya' a pig right in and fire the beast up!
  4. brentman0110

    New guy in Idaho...

    Welcome to the forum. I have to say, I am new and these folks have certainly been a wealth of info. Glad to see ya here! Brent
  5. brentman0110

    This will be my last post here

    I am definitely new here but, I have to agree. I for one truly enjoy all the help and advice that I have gotten here. That said, if any member uses this site to promote their own and trash this one all in the same breath is really biting the hand that feads them, and I must say, childish. If any...
  6. brentman0110

    A stupid question from a noob

    Ok, we are 3 hours in and at 100F. Looking good to me. I thought about foiling it after it hit 140F.
  7. brentman0110

    A stupid question from a noob

    Pre-cooked was my initial thought as well. To keep it moist, should I just spreay it with apple juice every hour or so? As always, I appreciate everyones thoughts and help.
  8. brentman0110

    A stupid question from a noob

    Here is a pic of that big 'ol bastard before I put it in the smoker. Is that the skin you guys are talking about?
  9. brentman0110

    A stupid question from a noob

    A friend gave me a big A#! ham (16lbs). I want to smoke it but my question is, is this thing cooked or uncooked? It had no label and he did not know. He bought it at one of the big box stores..Costco or Sams. Is there a way to tell? It had a lot of juice in the bag which leads me to believe that...
  10. brentman0110

    venison jerky

    Looks great! I have done a lot of jerky in the traditional air drier, but would love to do some in the smoker. What temp do you bring your smoker up too and for how long?
  11. brentman0110

    Todays Smoke - - Brisket!

    Finished product after 8hrs and 182F! Darn Tasty too!
  12. brentman0110

    Todays Smoke - - Brisket!

    OK, fellas. 5.5 hours in, 3rd mop and at 160F. For slicing thin, what temp should I pull it at...185F?
  13. brentman0110

    Todays Smoke - - Brisket!

    Good q. I just checked with 2 diff thermometers and it is actually at 250F. I guess that could explain the temp. Anyway, The meat has hit the plateau as it has now been at 140F for 1.5 hrs. Just re-mopped.
  14. brentman0110

    Todays Smoke - - Brisket!

    If my smoker temp is maxing out at 230F, any ideas on why the brisket is already at 140F in just 3 hrs? Could it be because of the situation that I spoke of earlier?
  15. brentman0110

    Todays Smoke - - Brisket!

    This is only my second one. The two pieces together weigh about 10#'s. It is about 70F here in Nashville, TN and am maintaining a pretty constant 230F. I did my first mop @ 2:30 with Jim Beam BBQ sauce mixed with Brown sugar and mustard with a dash of Worschetishishetrsheteritershister sauce...
  16. brentman0110

    Todays Smoke - - Brisket!

    Today, I am smoking 2/3 of a big a#@ brisket that I bought a couple of weeks ago. I am using my ECB once again! This is the point and the middle section. Put it in at Noonthirty.
  17. brentman0110

    1/2 Boston Butt

    All in all it was a great smoke for only my second Butt. 8.5 hours to reach 200F. Pulled the pork and left it dry, my wife likes to add the sauce as she goes instead of pre-mixing it. She was wowed by the taste and how the mustard really added to the bark without a mustardy taste. Can't wait...
  18. brentman0110

    1/2 Boston Butt

    8 hrs in and at 185F. Been a little cold and rainy so it has affected the overall temp maintenance.
  19. brentman0110

    1/2 Boston Butt

    Me thinks we have hit the pateau. We have now been at 150 for 1 hour. We are now at 5 hours.
  20. brentman0110

    1/2 Boston Butt

    Using Jim Beam BSauce mixed with Paprika, onion powder and brown sug that I got free with my bottles of booze to mop with.
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