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  1. wyojay

    Baby Back's Smokin Al style for Father's Day

    I usually smoke something for Father's Day every year, because that's what good dads do, right? I decided to go with baby back ribs this year and I chose to follow SmokinAl's method after reading his post: http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works Now...
    • wyojay
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    • Replies: 5
    • Forum: Pork
  2. 20170618_182628.jpg

    20170618_182628.jpg

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  3. wyojay

    What's your occupation?

    We have similar occupations! I work for the state Highway department. Somebody has to keep those shovels from falling over, right? LOL! All joking aside, I plow snow in the winter, and pave and chip seal in the summer. Not a bad gig! Don't get whistle bit! Jason
  4. wyojay

    First Brisket

    Sounds good! I was estimating a 9 hr smoke. I have dinner guests arriving at 5, so with the rest that should work out just right. Thanks for all of your help!
  5. First Brisket

    First Brisket

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  6. 20170610_121908.jpg

    20170610_121908.jpg

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  7. wyojay

    First Brisket

    Much obliged! I went with apple juice. I noticed that it has shrunk by about a quarter of its original size when I wrapped it. Here it is before I put it in foil:
  8. wyojay

    First Brisket

    Thank you much! I just checked it about 45 minutes ago and it was at 158. Any suggestions on the liquid and how to apply it?
  9. wyojay

    First Brisket

    Okay thanks! I've always had better results wrapping my pork butts, but this is a whole different animal.. Jason
  10. wyojay

    Howdy from the Cowboy State!

    Thanks for the welcome! Supper's at 5...hopefully!
  11. Howdy from the Cowboy State!

    Howdy from the Cowboy State!

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    20170610_121908.jpg

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    • Album: Howdy from the Cowboy State!
  13. wyojay

    First Brisket

    Howdy Yall, I'm smoking my first brisket today. It's a 6 lb flat with a bit of a skimpy fat cap, so decided to brine it for 24 hours. I pulled it out of the brine last night, dry rubbed it and let it sit in the fridge overnight. I took it out to bring it to room temp at 5 am and I've had it in...
    • wyojay
    • Thread
    • Replies: 9
    • Forum: Beef
  14. wyojay

    Howdy from the Cowboy State!

    Thanks for the welcome Al! I'll let you know how the brisket turns out! Jason
  15. wyojay

    Howdy from the Cowboy State!

    Thank you Al! Nice to meet you! I've learned a great deal from the posts in these forums over the years, so I figured it was about time I joined in. I'll let you know how the brisket turns out. Enjoy your Saturday! Jason
  16. wyojay

    Howdy from the Cowboy State!

    Howdy Yall, My name is Jason and I live in Thermopolis, Wyoming. I have been smoking meat for a little over 4 years now with a Brinkman Smoke N Grill that I picked up at Wal-Mart for 50 bucks. Despite its limitations, it has served me well on my journey of learning the craft. I have darn near...
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