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  1. rogerwilco

    Please tell me where I screwed up my brisket!!!!

    As was mentioned above, start checking for tenderness and "jiggle" at around 190°F. This doesn't mean it will be done at this temperature, but that it might be. Many seem to need another five, ten, or even fifteen degrees before all the collagen is rendered and the brisket becomes soft enough...
  2. rogerwilco

    Western Premium BBQ Products Lump Charcoal @ Academy

    Thanks for the heads-up. I've seen this lump at Academy and wondered how it would perform.
  3. rogerwilco

    First Time Brisket Smoke - The Jury Is Out

     We did our first brisket over the New Years holiday, a 17.5 lb. packer. A temperature probe was inserted into the middle of the flat and when the temp showed around 190°F, I started checking to see if the probe could be easily inserted deeper into the meat: it couldn't. As the temp slowly...
  4. rogerwilco

    Short Beef Rib Advice

     Unless I am mistaken, does not Jeff, in his book "Smoking Meats," have a recipe for beef ribs in which he separates them prior to cooking? I have, so far, always left then intact before smoking. The idea of getting that much more bark on each rib is appealing, though.
  5. rogerwilco

    LET'S TALK BRISKET!!

    We got ours at Restaurant Depot.
  6. rogerwilco

    walther pk380

    I have put thousands of rounds through this model. As is typical of blowback designs, the recoil spring is quite stiff, to the point many people find it to be a problem when chambering a round. The trigger pull-weight is also very heavy.   This aside, the Walther is accurate and compact, with a...
  7. rogerwilco

    Why is Franklin BBQ in austin so good?

     What's the deal with "chopped beef?"  Many very good BBQ joints in Oklahoma feature it as a menu item and supply c/b sandwiches by the platter full to hungry lunch crowds. What am I not seeing?
  8. rogerwilco

    Shipping Class for shipping a smoker.

    Class 50 is used for "raw material" metals and bar stock. If one turns in a claim, the carriers will only pay pennies per pound based on the weight of the shipment. Finished goods shipped class 50 (which actually is a rather common practice) is practically releasing the carrier from any...
  9. rogerwilco

    Sub-zero smoking

    You should be okay. As with most any ceramic, it might not be a great idea to super heat it too rapidly; give it a bit to warm up and then increase the heat.  BGEs are known to suffer from the lid freezing closed in frigid weather because of the two felt rings. This happened to me once in 5°F...
  10. rogerwilco

    LET'S TALK BRISKET!!

    We just did our first brisket and after kind of dreading cooking this particular style of meat, it was delicious. Started with a 17.5 lb, CAB  packer. Trimmed a bit of the fat, including the deckle area, removed a bit of "flap," and rubbed the brisket with some Butcher BBQ rub about one hour...
  11. rogerwilco

    First smoke EVER next week. Suggestions?

    I have a Horizon offset. What I found to be most helpful for temperature control was to have a quite small but hot-burning fire. The splits I was using needed to be split again, lengthwise. These much-smaller diameter splits were placed on top of the firebox before being placed on the fire, so...
  12. rogerwilco

    Christmas dinner....

    "Dry and crumbly" is usually a sign of being overcooked, either in the cooker, or allowed to continue cooking (overcooking) after having been pulled, wrapped, and then "rested" in a too-hot environment. Usually.
  13. rogerwilco

    Christmas Brisket, ABT's and Bears Bacon Lots of Pics!

    It sounds as if you have things squared away! Hope your wife enjoys this brisket, with a bit of smoke.
  14. rogerwilco

    Christmas dinner....

    What's been lacking?
  15. rogerwilco

    New Yoder 640 on the way!

    ^^^That is exactly the two types of pellets I ordered with the YS640. So far, so good.
  16. rogerwilco

    Wood pellets

    I believe the OP's above post has fallen victim to a missing " can('t) "  apostrophe T.
  17. rogerwilco

    New Yoder 640 on the way!

       I just received a 640 Comp Cart a couple of weeks ago. Be aware that if you are having it delivered by freight carrier, Yoder builds a "track" of sorts that is put on top of the pallet itself, which keeps the smoker immobile during shipment...and leaves the bottom of the tires about 13 inches...
  18. rogerwilco

    Hello all

     How did it come out? It looks great. I still have not smoked a brisket, yet.
  19. rogerwilco

    Should I return my 40" for a 30"??

    Keep the larger one. I almost never hear of anyone regretting having one that is a bit bigger. You might just be surprised at what you end up filling it with at some point in the future.
  20. rogerwilco

    Water Pan, Questions...?

    This is exactly what I do. The size of the (loaf) pan really doesn't matter as long as it doesn't get in the way of the food. Just keep it from going dry.
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