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  1. jerseydrew

    Temp dropping in pork butt

    should be ok. is the smoker temp still steady? if so then wait it out for a few minutes. 
  2. jerseydrew

    Need recommendations for thawing ribeyes quickly!

    probably means do a low a slow cook till about 15 degrees or so before your personal preference for doneness then throw on a super hot gril or cast iron skillet to put the sear on the outside after the cooking is done. this does work great but i still like the meat to be mostly thawed to do this. 
  3. jerseydrew

    Need recommendations for thawing ribeyes quickly!

    i would throw it in the micro for a little bit till they are not hard as a rock. then leave them on the counter till dinner time. i do it all the time and i also hate the micro defrost. i only use the micro to get the hard chill out then let it go the rest of the way naturally 
  4. jerseydrew

    Upgrading!

    i would post a link but i think off site links are a no no. just google it.  but in a nutshell it is a very capable temp controller that gives you many options beyond just temperature control. 
  5. jerseydrew

    Upgrading!

    i agree. i have that exact setup only i spent a little more to get the Guru Wifi. i like that i don't have to use it all the time. for short smokes i usually don't use it unless i know i am not going to be able to attend to it very much. but for overnights or those long 10-18 hour smokes it is...
  6. jerseydrew

    Upgrading!

    from my understanding a stick burner needs to be babysat a lot and can have large variations in temps across the cooking chamber.
  7. jerseydrew

    To brine or not to brine chickens

    i like a short brine. it isn't needed but does keep the chicken more moist if you are cooking at 300 degrees. if i am doing pieces i brine for about an hour. whole chicken 3-4 hours. any more than that and it does start to taste water logged or if you are smoking at 225 then brine isn't needed. 
  8. jerseydrew

    Adjusting AirFlow on a WSM...

    google has tones of info but easy run through: top vent ALWAYS 100% open.  bottom vents full open on warm up till about 200 then cut all three back to about 1/4 open.  over shoot your temp by at least 25 degrees so when you put on a hunk of cold meat it can rebound to a smoking temp faster. ...
  9. jerseydrew

    Pork butt temp stall?

    always plan on 2 hours per lb and plan on a 2 hour rest. if it is done early you can rest for up to 6-8 hours so no biggie. pork butt at 225 will stall forever! cook it at 250 and it makes things to where you can plan about 1 1/2 hours per lb. in your situation you could have foiled at 150 and...
  10. jerseydrew

    The Blue Smoke issue....

    that top vent is supposed to be wide open all the time. but the smoke only looks blue under certain lighting conditions. i have walked around my smoker and have seen it go from blue to white color in one step depending on how the light hits it. i wouldn't concern myself with the color so much as...
  11. jerseydrew

    what IT for thighs to do pulled chicken?

    chicken came out awesome! thanks guys.
  12. jerseydrew

    Cooking a brisket.

    worked out pretty well. 
  13. jerseydrew

    Cooking a brisket.

    i've got a leave in therm and a quick "pen" type and both read the same. and there was definitely a point, small but yes a point. i don't think it was trimmed cause the fat on the brisket looked like the larger ones (no clean knife cuts) looked very bumpy if you know what i mean. it looked like...
  14. jerseydrew

    Cooking a brisket.

    not thrilled with the current results. the brisket has a good smoke ring and good taste and flavor but the consistency was not fall apart. i had to pull it apart fairly hard. once apart it is ok but it isn't fall apart like a pork butt. and the point was just a jiggly mess, i had to chop the...
  15. jerseydrew

    Cooking a brisket.

    Just about to finish up a 6 lb brisket. Hickory wood at 225 with just a simple SPOG rub till IT was 150 then I put half a stick of butter and half a Guinness beer and wrapped in foil and back in. We are at 190 now. Gonna take it to 205 then rest it for a while. Will pull it tonight and then...
  16. jerseydrew

    anyone got hands on with new Meadow Creek BX50?

    seriously considering this! would like some feedback but if not i think i may still go for it. 
  17. jerseydrew

    what IT for thighs to do pulled chicken?

    thank you.
  18. jerseydrew

    what IT for thighs to do pulled chicken?

    will be brining and smoking at about 250-275. what internal temp should i take the chicken off at to do pulled chicken?
  19. jerseydrew

    pork butt mishap works out to be a great surprise!

    so when i go to the store and i see smaller pork butts i buy em up and freeze em cause they are easier and faster to cook. so i had one left that i was going to make on friday. i go into the freezer and my pork butt gone missing!!?!?!?! ask around a bit and looks like my mother done stole it...
  20. jerseydrew

    so which smoker is best known for keeping even heat?

    i've heard that the stick burners can be pretty uneven, so which pits do the best at keeping even temps across all cooking areas?
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