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  1. jerseydrew

    Am I the only on who doesn't care for brisket that much?

    so basically i am not alone. i have not tried tritip yet i haven't a clue where to get it, but will look for it and give it a shot. 
  2. jerseydrew

    Am I the only on who doesn't care for brisket that much?

    I cook it well and everything but its just not my favorite cut of meet nor is it close to my favorite food on the smoker. Am I alone?
  3. jerseydrew

    ideas on where to search for a new smoker?

    i've been looking at upgrading to another unit, but want to find something used. my problem is that i can't find used smokers that often. our classifieds down't have much, another popular smoking forum doesn't have used smokers often and i've been scouring "the list" for weeks and haven't seen a...
  4. jerseydrew

    hot and fast brisket?

    Ok at 185 I cut the brisket in half and used half to cube up for chili and the rest is resting. The results are ok for being done in half the time and the fact i am going to flavor it up in the chili it is fine. I think that the steam effect (braising) is not my style. I do not like foil. But if...
  5. jerseydrew

    hot and fast brisket?

    I am trying this today. I got the smoker up and running and smoked for about 3.5 hours. Brisket was at 148. Pan with beef broth and apple juice wrapped it and into 350 deg oven. Well it is 5 hours in and we are at 180 IT. I'm gonna take it to 190-195 then small cube it and throw it in my chili...
  6. jerseydrew

    lets see your cooking area... looking for ideas for a canopy setup for my cooking area.

    don't know where else to put this on the site. but i want to setup a cooking area for my grill and smoker so that it is covered and protected some from wind. i'd love to see pics...
  7. jerseydrew

    hot and fast brisket?

    ok so 250- 275 isn't "hot and fast"? i do not like to foil. i usually put water in the pan and have at it at 225 till done. but on a packer that is an overnight smoke. i would really like to start 9 am and serve for dinner at 7. 
  8. jerseydrew

    hot and fast brisket?

     ME! i do most cooking at 225.. but like you said i would like to eat the food the same day. i have now tried a couple of butts and a a few BB ribs at 250 and taste no difference so i am basically trying to see how high i can take it without hurting the taste and texture of the food. 
  9. jerseydrew

    hot and fast brisket?

    so how hot and how fast is it? i watch BBQ PM and everyone has different theories. i want to try it once and see if it affects flavor and tenderness. i have an 11.5 lb brisket and was hoping to get it cooked in one day for dinner. 
  10. jerseydrew

    Keeping the smoker kinda kosher?

    i'd say just pick up a 18 inch wsm and let it be the pork daddy. and everything else can go in what you have now. i have muslim friends and they do not eat pork either so i just ez off and steel wool my grill grates after each smoke and that keeps em happy. 
  11. jerseydrew

    BBQ pit masters

    From my understanding comp BBQ is a whole different animal. Yes they are rushing the cook but they make up for it with injections and foil. I don't know how it turns out but imagine if they waited for a 15 lb brisket to be cooked at 225 the competition would have to last the entire weekend.
  12. jerseydrew

    what to do when you have 35 lbs of meat and a cancelled party?

    well i think i have a game plan. i am going to make the brisket on tuesday and use half of it to make a chili and the rest for dinner that night. the butts i will cook on thursday pull it and have dinner for that night, then will make some pulled pork empanadas with cheese. and if there is any...
  13. jerseydrew

    what to do when you have 35 lbs of meat and a cancelled party?

    i was going to have a nice large picnic for next saturday, i was told today it is cancelled so not i have over 20 lbs of pork butt and a 15 lb brisket for my family of 3. lol looks like i may have to buy a vac sealer. any other ideas?
  14. jerseydrew

    finally picked up some bear paws!

    found them at Cabelas over the weekend. i hope they work well.
  15. jerseydrew

    HELP!!!!!

     did you use an instant read therm? if so it sounds like you hit a fat pocket when you got the high reading. i usually stick it again if i see something funky like that. 
  16. jerseydrew

    i'm really enjoying my switch to SPOG!

    lol!!
  17. jerseydrew

    i'm really enjoying my switch to SPOG!

    it really was amazing! i used one large chunk of hickory wood and 4 medium chunks of pecan. the flavor was impressive!
  18. jerseydrew

    i'm really enjoying my switch to SPOG!

    for a while i was trying all kinds of rubs and while some were great there is nothing like a simple SPOG rub. i am going to try and follow the old KISS rule, Keep It Simple Stupid!
  19. jerseydrew

    wsm cooking hot!

    for whatever reason it was tough at first about 3-3.5 hours in it regulated out and was much easier to manage. i think i was used to colder weather and didn't throttle back early enough on the initial heating phase. 
  20. jerseydrew

    wsm cooking hot!

    it's just hard to maintain low temps. when i close the vents the fire cools but when it goes down i then just crack the lower vents and then it goes right back up. i know the obvious answer is to open the wheel less but it is barely a sliver i open it. it is amazing how little oxogen a fire...
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