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  1. redrocker65200

    Cushion pulled pork and some spares... First long smoke in a while!

    I am interested but have never heard of pork cushion. Is this something you buy at a regular super market? If it is not as dry as a pork butt I am curious to try it. That was the main complaint about my first attempt at pulled pork was that it was too fatty. Any info on this would be much...
  2. redrocker65200

    furniture dolly stand

    I actually cut up a couple of scrap 2x4 I had and screwed some old casters to it. Put my smoke vault on it and used screws and washers to hold the legs to the wood. Works great.
  3. redrocker65200

    Hamburger last night

    Thanks guys. No cheese dripping, that was just the fat off the burger. Next time maybe look 80/20 instead of 85/15. But it was pretty good. Just some SPOG.
  4. Hamburger last night

    Hamburger last night

  5. redrocker65200

    Hamburger last night

    Smoked hamburgers last night. Apple wood and about 225 to 250. Came out good. Family liked them.
  6. 20160730_181539.jpg

    20160730_181539.jpg

    • redrocker65200
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  7. redrocker65200

    Smoking my first brisket but we got a bunch of rain on the way

    Only because I just did it, Hickory is very strong.  So if you don't like a really strong smoke flavor, I would stay away from Hickory.  Just putting my two cents in, and that is about all it is worth.  
  8. redrocker65200

    Center cut beef brisket

    Great.   Thanks for the info.  Going to give it another shot when the meat is on sale.  10/pound is a bit steep for nobody to eat it.  LOL.  
  9. redrocker65200

    Partial brisket

    Thanks for the info.  My temp was good in the smoker.  I had it about 230 to 250 all the way thru.  Not sure why it took so long to cook though.  Everything I read said it should have taken about 5 to 6 hours tops.  Oh well, seems that everything I try and cook takes more time than it should...
  10. redrocker65200

    Center cut beef brisket

    Jimmy, you hit it right on the head.  I used Hickory and kept it going thru the whole six hours in the smoker.  Probably way too much smoke in the meat.  Also, it took allot longer than I had expected.  I figured between 5 to 6 hours for a 3 pound piece of meat, this one I had to pull at 6 hours...
  11. redrocker65200

    Partial brisket

    Not so good.  It was a bit stronger than the family liked it.  I was a bit disappointed in how long it took as well.  I figured 5 to 6 hours, and at hour 6 I finally just wrapped it in foil and finished it up in the oven.  I should know better as every smoke I have done has gone way longer than...
  12. redrocker65200

    Center cut beef brisket

    Did not go over well. Seems my family is not the smoking kind. May have a smoke vault for sale soon.
  13. redrocker65200

    Center cut beef brisket

    After tw all said and done it took over 6 hours and i had to finish it in the oven. I have to get my times figured out. Letting it rest a bit now.
  14. redrocker65200

    Partial brisket

    Still in. About 170 IT. I have about another hour or so. We shall see. Glad yours is going well.
  15. redrocker65200

    Center cut beef brisket

    Thanks jimmy. By the way your mild rub is the hit of the family. I cannot make enough to keep it in the jar. Lol.
  16. redrocker65200

    Center cut beef brisket

    2 1/2 hours in and 150 IT. So far so good.
  17. Center cut beef brisket

    Center cut beef brisket

  18. 20160727_145101.jpg

    20160727_145101.jpg

    • redrocker65200
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    • Album: Center cut beef brisket
  19. redrocker65200

    Center cut beef brisket

    20160727_145059.jpg (5,120k. jpg file)
  20. redrocker65200

    Center cut beef brisket

    So should you have let it go longer? When do i start checking it. Thanks for the info
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