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  1. DustyJoe84

    First Go at Brisket

    I thought about doing that. Since it was a smaller brisket I wanted to try and have as much yield as possible. I need to get a grinder though!
  2. DustyJoe84

    First Go at Brisket

    Finally got around to smoking the brisket from my side of beef I got a year and a half ago. I'd estimate it's weight around 8 lbs. Brisket was rubbed with a custom blend I created and on the smoker at 250-275°. I didn't keep a very good log of this cook but some of the key points were how fast...
  3. DustyJoe84

    Trying a brisket soon

    Thanks for the tips!
  4. DustyJoe84

    New Lang 48 intake damper concern.

    I'm definitely no expert but I wonder if it's just not enough oxygen to burn the green wood.
  5. DustyJoe84

    Storing your bbq accessories

    My COS has wooden shelves to which I screwed cup hooks to on the underside. I hang a BBQ lighter, charcoal chimneys, and whatever utensils I will be needing for that cook. In between cooks my utensils hang on coat cooks in my mudroom so they are easy to grab on my way out to the smoker. I also...
  6. DustyJoe84

    Trying a brisket soon

    Got this when I bought a side of beef a while back. I would estimate the weight at 8-10 lbs. I've never smoked a brisket before but the more I see other briskets on here, the more I think mine looks funny. I'm assuming this is cut in half and whoever bought the other half beef got the other...
  7. DustyJoe84

    Cold smoked sea salt

    Rehashing this thread. My dad and his girlfriend are impossibly hard to buy for. His GF is a major foodie and loves getting food related gifts. Different spices, seasonings, homemade things, etc., she loves. This would be right up her alley. Would you care to share your methods for smoking...
  8. DustyJoe84

    AMNPS in an offset

    I haven't looked into what is more cost effective. Right now, I'm more interested in what will give me longer burn time. Chunks seem to burn too fast. I was thinking about trying out the Minion Method and using the AMNPS for smoke on my next long cook.
  9. DustyJoe84

    SMOKING HAWG QUESTION ABOUT BRIQUETTES vs WOOD IN STICK BURNER

    Would using briquettes only be enough smoke flavor for a bigger hunk of meat like brisket or butts? I would say you might as well do it in the oven.
  10. DustyJoe84

    First Time Cooking Multiples

    I am looking for recipes. As much as I love a good PP sammy, I would rather not eat 6 lbs worth of them. Lol Tacos are definitely on my list as well as nachos. I am looking at some recipes that are maybe a little less traditional. I saw a recipe for a Shepherd's Pie that looked pretty tasty.
  11. DustyJoe84

    AMNPS in an offset

    I know lots of folks use the AMNPS in an offset for cold smoking. But what about hot smoking? I have a Chargriller COS and am wondering if it is possible to burn briquettes or lump in the SFB and run the AMNPS tube or tray in the cook chamber with the meat? Will there be enough airflow to keep...
  12. DustyJoe84

    First Time Cooking Multiples

    Everything went off without a hitch! The PP stayed nice and hot without drying out at all. I had the ingredients to make soflaquer's finishing sauce so I added that. Not so much for moisture but just to take it up a notch and it certainly did! I got many compliments from guys who have been...
  13. DustyJoe84

    First Time Cooking Multiples

    Thanks everyone! Now that I have a couple longer cooks under my belt I think I have a better sense of the timing of everything. I know sometimes these hunks of meat can throw you for a loop but I think I'm in the ballpark now. My next multiple butt cook will probably be on Memorial Day. My...
  14. DustyJoe84

    First Time Cooking Multiples

    My church is having a spring cleaning work day today and I got volunteered by my dear, sweet wife to cook for a group of 30-40 workers. I have a Chargriller COS and was nervous about fitting all the butts on my smoker. I don't like to cook near the firebox end normally because of the more...
  15. DustyJoe84

    Smokin' Pro Capacity

    My church is having a work day coming up in a couple weeks and my dear, sweet wife volunteered me to smoke some pork butts for pulled pork for all the workers at lunch time. I feel I am still a little "green" in the smoking realm to feed a small crowd but going to give it a shot! My question is...
  16. DustyJoe84

    Boneless leg of lamb...tough skin?

    Will keep that in mind. Thanks!
  17. DustyJoe84

    Boneless leg of lamb...tough skin?

    Thanks for the tips! These were actually pre marinated/seasoned and wrapped in netting so I don't think there was anything else on my end to do other than cook it. But I will give this a shot if I ever do another and pull it 10 degrees sooner.
  18. DustyJoe84

    Boneless leg of lamb...tough skin?

    Lol. Yeah Mary turned her back for a second and I made my move. I didn't have time to fully dress it. :emoji_stuck_out_tongue_winking_eye:
  19. DustyJoe84

    Boneless leg of lamb...tough skin?

    First time smoking a couple small (2.5 lb) boneless legs of lamb this afternoon. Temp steady at 250ish using apple wood. Smoked for right at 2 hrs to IT of 140. Rested for an hour before slicing. Very tender and juicy meat but the skin was very tough. You could bite the meat off of it. What did...
  20. DustyJoe84

    First Ribs

    I use cheap cotton gloves and put nitrile gloves over those. Cheap and works well.
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