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  1. brgbassmaster

    Aerosol can storage drum

    Nice thanks. Just found a drum with the locking lid at work and gonna snatch that up. 
  2. brgbassmaster

    Aerosol can storage drum

    Just wondering what your guys thoughts are on a drum that was used to store empty aerosol cans? Would burning it out be sufficient? Thank you. 
  3. brgbassmaster

    I think I am done with foiling my pork butts. So sick of the mush.

    i have never foiled pork butts and love the outcome.
  4. brgbassmaster

    Wagyu Brisket with q-view

    So was it better taste than any other brisket?
  5. brgbassmaster

    First beer can chicken

    Finished product. Now i realize this is the only way to eat chicken.
  6. DSC_8048.JPG

    DSC_8048.JPG

    • brgbassmaster
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    • Album: First beer can chicken
  7. First beer can chicken

    First beer can chicken

  8. brgbassmaster

    First beer can chicken

    Been smoking at 275-300 on the UDS looks good so far. It ended up being awesome and moist. Just wondering when you guys do this does your beer can usually evaporate all the way? I put it on a half can of beer and still had most of it left. Guess i can't complain since it was so dang juicy.
  9. DSC_8047.JPG

    DSC_8047.JPG

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    • Album: First beer can chicken
  10. DSC_8046.JPG

    DSC_8046.JPG

    • brgbassmaster
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    • Album: First beer can chicken
  11. DSC_8044.JPG

    DSC_8044.JPG

    • brgbassmaster
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    • Album: First beer can chicken
  12. brgbassmaster

    Fire in UDS

    exactly
  13. brgbassmaster

    DIRTY LITTLE SECRET!!!!

    Love me some spam. Its great to because they serve it at mcdonalds on the menu. Spam, eggs and rice. 
  14. brgbassmaster

    2nd Brisket- Temp rising way fast.

    Thank you very much for that explanation meat hound. Im more happy with this brisket than the last that for sure. Wife was happy to but hopefully next time i can get a nice juicy brisket instead of having to rely on the au ju for moisture.
  15. brgbassmaster

    2nd Brisket- Temp rising way fast.

    Ok so i pulled it out of the foil and had a nice smoke ring was tender but still on the dry side. Don't understand this. I mean its not like I'm getting prime brisket from the commissary lol. But the au ju i got in the pan was awesome. Just put it in the fridge and let the fat rise to the top...
  16. brgbassmaster

    2nd Brisket- Temp rising way fast.

    Ya its wrapped so well see what happens its been cool wrapped in foil and towels for 1 hr 15 now so ill let you guys know what happens in about 45 min when i slice. Wife has camera at work so not sure if ill be able to get pics out of foil or slices for that matter well see. Thanks for everything.
  17. brgbassmaster

    2nd Brisket- Temp rising way fast.

    Its feeling pretty tender in some parts its like hot butter in others theres resistance and the probe is reading 201 should i wrap in foil now and put in cooler or leave on longer?
  18. brgbassmaster

    2nd Brisket- Temp rising way fast.

    250-260 the whole smoke so far according to the maverick. The temp probe is reading 196 right now it stalled at about 170 so at 200 I'm gonna probe it and see how tender it is. Its just weird because its only been on 4hrs lol. Last one i did took all day.
  19. brgbassmaster

    2nd Brisket- Temp rising way fast.

    I put this small 6lb flat on at 8 am and its 10 am now and the temp is at 158. I was gonna throw in a foil pan at 170 this is ridiculous lol. Anyone else experience this? Temperature probe is maverick et 732 and is calibrated so idk what to do. I guess just go with the plan.
  20. brgbassmaster

    3-2-1 St. Louis Ribs Overdone?

    3-2-1 always makes ribs overdone. I smoke at 235 for 3 hr then put in foil with foiling juice for 45 min at 260 then remove from foil and put back on about 30 min with sauce or glaze or whatever at . Perfect pull on the ribs. Not fall of the bone and not tough.
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