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  1. ajthepoolman

    Are You Ready For Some Football???

    Kansas University football is over now. You guys need to move on to Kansas University Basketball!
  2. ajthepoolman

    Shoulder question: Fat side up or down?

    Truth is none of us is man enough to admit that more often than not, we put so much rub on the outside that we can't tell the fat side from the other! So we really have no clue as to how we cook em!
  3. ajthepoolman

    I fought the brisket and the brisket won

    Thanks for the encouragement guys! As far as digging a hole in the ground and starting a fire, I still have 4 inches of icey snow on the ground! Too much work! But a good idea for next time.
  4. ajthepoolman

    The price comes down

    Yeah I have noticed that they are dropping the price way down. Still a big ugly thing if you ask me. Trailer might be worth something though!
  5. ajthepoolman

    I fought the brisket and the brisket won

    This one seems like the best advice! What do you guys think? Thanks for all the responses so far. Many of you had questions that I will try to answer. Ron, I think you asked what temp I pulled the meat off the smoker. When it hit 200 I took it off to rest. Several of you mentioned that...
  6. ajthepoolman

    Shoulder question: Fat side up or down?

    The general consensous seems to be that fat side should go up or down based on what your preference is and how much rub you are using. Fat side up will allow some of the fat to flow into the meat. However, a large portion of fat is going to melt down the side of the meat and potentially wash...
  7. ajthepoolman

    I fought the brisket and the brisket won

    I smoked my first brisket this afternoon and I am slightly disappointed with how it came out. Some pointers would certainly be appreciated. I'll tell you the obvious problems I made and you can smack my hand with a ruler and correct me! First off the cut. I have had a hard time finding...
  8. ajthepoolman

    Picking up another Smoker or two

    Hey ds, little known travel fact for you. Going to Maryland from Virginia takes like 4939 hours. If you come through Topeka Kansas, then head north, you cut your time in half! :D
  9. ajthepoolman

    First Butt's

    The dreaded plateau (sp?) is on the way. Be patient and don't crank the smoker temp up. It will start to climb if you just hold the smoker temp steady.
  10. ajthepoolman

    Rep Power...did I make someone mad?

    HEY! I said we wouldn't talk about that! Beer butt chicken, that is a good one! That game sort of felt like that for us KU fans!
  11. ajthepoolman

    Got my new smoker!

    Can't wait to see it charred and blackened, ready to kick out some great Q! Season it by spraying cooking oil on all the surfaces and then plug it in and let it crank for a few hours.
  12. ajthepoolman

    Rep Power...did I make someone mad?

    As long as he isn't doing it in a blue dress I'm cool with it!
  13. ajthepoolman

    Rep Power...did I make someone mad?

    Joke all you like. I'm eating an Orange from my Bowl!!! That I WON. But alas, there is one blemish that truly stings on the record this year. But we won't talk about that! Hey! It's basketball season Miss-ew fans! Better stock up on those Kleenex tissues!
  14. ajthepoolman

    Rep Power...did I make someone mad?

    What? I heard my name! I am not a mod unless there is something I don't know about! And I have never given negative rep points before. But I might give Flash one now!
  15. ajthepoolman

    The only thing better than smoking...

    is March Madness!!!!! I love this time of year. Men's college basketball is my favorite sport. It doesn't help living 28 miles from the University of Kansas Jayhawks!!!! I love this time of year! Now, with all of our friends here from Kentucky and Michigan and the Carolina's, I am confident...
  16. ajthepoolman

    Jeff's Rub recipe.. Paprika???

    No, no...you want the one with the black label. I believe it is harvested from a country called "Samsclub" or something like that!
  17. ajthepoolman

    Holiday Gift

    Welcome to the SMF! Head over to Roll Call and get the proper welcome that you deserve! I would opine that direct heat from a grill will give you exactly what you expect. A grilled brisket. Can you control the heat by building the fire on one side and place the meat on the other side so it...
  18. ajthepoolman

    BR newbie from KC

    There you go Rich! I like this ShooterRick guy already!
  19. ajthepoolman

    Please explain mopping

    If your smoke dish requires a nice sauce that needs time to adhere and thicken, then mopping is a good way to get that. A basic mop shouldn't differ too much from a good sauce. Watch your sugar levels though, as those tend to burn even at the low smoker temps. A tomato based mop is going to...
  20. ajthepoolman

    pullin pork ,hot or cold ?

    Conventional wisdom says that the fats would set once cold, making it harder to pull. But I can''t speak to pulling cold. I have done one at 168 degrees before, if that counts as cold!
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