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  1. bruno994

    Newb to the brisket

    Clayton...you have a pretty solid plan so far.  You can smoke / cook brisket at any temp, from 200 to 400, depending on the time you have, the smoker you are using and the results you are looking for.  I do all of mine at 250, mainly because that's my smokers sweetspot, but I also do a lot of...
  2. bruno994

    Brisket & Burnt Ends!

    Good looking brisket and burnt ends!
  3. bruno994

    First comp and my ribs got 4th

    Great suggestion there tom02, Malcolm Reed and his brother have tons of great videos and some excellent, proven winner products too.
  4. bruno994

    food quantities for 250 people at friends daughters wedding

    Sounds good Jl....that's why I brought up the point of whether it was being served or self served.  Could make a big difference.
  5. bruno994

    food quantities for 250 people at friends daughters wedding

    You think that low Jl?  I usually figure 1# of raw meat per person is a pretty good guideline, but I think you could be safe in knocking that down to 3/4# or less since it's a wedding and I'm sure there will be any number of elderly and children that won't eat their 1# of raw.  Roughly 125...
  6. bruno994

    Q-View Spares

    Good looking bones sir!
  7. bruno994

    doing pulled pork a different way

    Absolutely, inject it the night before.  I like dissolving some salt in my apple juice injection too.  Pork to me needs salt.  I also have used this injection too, very good also. Chris Lilly's Six-Time World Championship Pork Shoulder Injection3/4 cup apple juice 1/2 cup water 1/2 cup white...
  8. bruno994

    pork glaze

    http://www.headcountry.com/ Some other sauces good right out of the bottle too.... Craigs Sauce...http://texaspepperjelly.com/ Swamp Boys...http://store.swampboys.com/ Blues Hog...http://www.blueshog.com/ All of these sauces are competition tested and are proven winners on numerous...
  9. bruno994

    Grate height ?'s

    I put one grate level in the UDS's that I build at 8" from the lip.  Works just fine for turkeys and such.  Others have suggested the adjustable grates, great idea as well.
  10. bruno994

    Too much moisture in a smoker?

    Brush olive oil on the skins a couple times during the cook, this always helps with the browning process.
  11. bruno994

    My 250 Gallon Build

    Off to a great start!  Can't wait to see the progress.
  12. bruno994

    Char-griller pro Deluxe without fire box

    Line, you should be able to.  Says it's compatible with model 2121 which is the Chargriller Super Pro.  Nothing a drill and some fresh bits won't take care of.  Any gaps or holes can be filled in with high temp silicone (RTV).
  13. bruno994

    Char-griller pro Deluxe without fire box

    Should be able to just buy the side fire box from Chargriller and mount that baby up... https://www.chargriller.com/index.php/grills-smokers/charcoal-grills-smokers/side_fire_box_table_top-detail.html
  14. bruno994

    Pecan brisket.

    Good luck and have patience.  Looking forward to the finished pics!
  15. bruno994

    First comp and my ribs got 4th

    Congrats Jim!  Welcome to your new addiction.  I had always wanted to compete and when I finally did 4 years ago, I got 2 calls (AKA walks, or top 10's) and was hooked!  It's now not only my passion, but it's my obsession as my wife calls it. I use either hickory or pecan when smoking and for...
  16. iPhonemarch15 129.JPG

    iPhonemarch15 129.JPG

    • bruno994
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    • Album: pork glaze
  17. iPhonemarch15 182.JPG

    iPhonemarch15 182.JPG

    • bruno994
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    • Album: pork glaze
  18. bruno994

    pork glaze

    Danny, I use Head Country Original straight out of the bottle, heat it up to thin it just a bit, then brush on a light coat, wait 15 minutes then brush on another light coat and this is my results... The above ribs were in the smoke for 3 hours, I have since adjusted my time in the smoke to 2...
  19. pork glaze

    pork glaze

    • bruno994
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  20. marchribs.jpg

    marchribs.jpg

    • bruno994
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    • Album: pork glaze
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