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  1. rbranstner

    1st Brisket Question

    I would say no don't split it in half length wise. If you need to separate it  just separate the point from the flat and cook them at separate times.
  2. rbranstner

    Wood chips

    That's the problem you are going to run into with wood chips. They are going to want to burn up pretty fast. Also those style smokers usually have a pretty small chip container  so you can't get very many in there. I started using a cast iron pan so I  could  get a lot more  loaded at once and I...
  3. rbranstner

    Advice needed for first smoker

    Build a UDS for around $125 and you can use the rest of that money to buy meat and other gadgets. The use holds a fair amount of meat and it is very easy run and one basket of charcoal will run for 24+ hours so if you want to do  those long smokes it's great as you don't need to add fuel.
  4. rbranstner

    smoker not big enough for a flat and point brisket

    You can either separate the point from the flat or also people will fold the brisket over on itself to make it fit in the smoker as well. I've never tried this but I  guess it works pretty well.
  5. rbranstner

    WHERE TO BUY WHOLE BRISKET

    I buy mine from Walmart most of the time.
  6. rbranstner

    Smoking a Pork Shoulder Saturday to pull on Sunday?

    X2. Just cook it fully the day before and reheat it on the day you want. Or you could just pull an all nighter like some of these guys do. But for me I like to sleep so I just reheat them.
  7. rbranstner

    Propane Smoker New Guy Question

  8. rbranstner

    Pulled Pork And Other Stuff (an illustrated recap)

    Talk about a feast! I'd love to go to one of your BBQ's.
  9. rbranstner

    Smoked Pickles

    Oh boy I don't know about that one. I'd say it's either going to be really good or not so good at all. I can't wait to hear what you think about them. One of those might be mighty tasty  in a bloody marry. Oh yea!
  10. rbranstner

    deer bacon question

    The problem with venison as with most wild game is there isn't any fat marbling in the meat  so it is really lean. You would have to remove all of the tallow and all you would be left with is lean meat so I'm guessing it isn't going to turn out like you would want it. Could you do it? Yea. But...
  11. rbranstner

    May Greenhouse pics

    Yes I can see how your setup would be much more enjoyable then having to till and weed a huge garden plot. You have an awesome set up there!!!!!
  12. rbranstner

    A little rib experiment.

    Everyone has their own personal preference on how they like their ribs. Some like them more firm and some want them fall off the bone. I personally like them kind of right in between. I want them to come off easy but I don't like it when they fall apart when you try to pick them up. I have had...
  13. rbranstner

    wrapping in foil

    The smoke smell has an opposite effect on me for some reason. After being around the smell of smoke all day I get so sick of it and some times it gets so bad that I don't even really want to eat the food. I have taken steps to not be exposed to the smoke as much and that has helped a lot but I...
  14. rbranstner

    May Greenhouse pics

    I would love to have access to all of those wonderful tasting plants but I definitely wouldn't want to have to take care of them. I guess I was scarred as a kid being forced to help in the garden all the time. I love all the veggies but I hate all the work that goes along with it. My old man...
  15. rbranstner

    wrapping in foil

    Correct once you put the meat in the foil you aren't going to get any more smoke flavor as it is inside the foil and the smoke can't get to it. At that point you could put it in the  oven if you want as all you are doing is applying heat to it to finish up the cook and make it nice and tender.
  16. rbranstner

    Baby Back Ribs!

    Great meal!
  17. rbranstner

    wrapping in foil

    I have always foiled but lately I have quit foiling my butts as I  didn't like the  mushy consistency I was getting after it came out of the foil.
  18. rbranstner

    Long Brisket... small smoker Question

    I've cut mine in half to get it onto the smoker before  but that was before I had heard of the folding trick. So when you fold it does it take longer to come up to temp since it is technically kind of thicker? If you had a 4 inch thick brisket and you fold it in half do you now have a 8 inch...
  19. rbranstner

    Question on Plum wood

    I like using plum wood. I didn't remove the bark on mine.
  20. rbranstner

    Oh. and it was sooooo good :)-

    I smoked some Jarlsberg for Thanksgiving last fall and it was awesome!
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