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  1. 20160515_140923.jpg

    20160515_140923.jpg

    • stolps
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    • Album: First Brisket
  2. stolps

    First Brisket

    Pulled it off at 9 am this morning. Separated the point and put the flat in the cooler to rest until lunch. Point was chunked, smothered in a sauce and then back on the smoker.
  3. 20160515_073306.jpg

    20160515_073306.jpg

    • stolps
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    • Album: First Brisket
  4. First Brisket

    First Brisket

    • stolps
    • Album
    • Comments: 0
  5. stolps

    First Brisket

    I am doing my first ever brisket rubbed down in SPOG and some Chipotle powder. Using a mix of cherry, hickory and maple pellets and straight cherry pellets in a smoke tube. This is the first long smoke I am doing on my new pellet smoker so I hope all goes well.
    • stolps
    • Thread
    • Replies: 7
    • Forum: Beef
  6. Message_1463260788473.jpg

    Message_1463260788473.jpg

    • stolps
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    • Album: First Brisket
  7. 20160514_161909.jpg

    20160514_161909.jpg

    • stolps
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    • Album: First Brisket
  8. stolps

    Butts on the UDS

    No pictures of finished butts! I totally spaced out when I pulled them off. And by the time I remembered, there was hardly anything left. I am doing a brisket this weekend on my pellet smoker for the first time, so I will be sure to provide qview of finished product
  9. stolps

    Butts on the UDS

    Some of the best BBQ can come from a trash barrel11875162_673675997111_8135169970018502489_o.jpg (288k. jpg file)
  10. stolps

    WSM vs. offset smoker: pros and cons?

    Bullet looks like the red headed step child in this picture
  11. stolps

    New to smoking

    Yes the WSM is a great smoker. I recently bought a pellet smoker, a big horn model, it's not a traeger but I love it. Its great all around for grilling or smoking. If you are going to go the pellet route I suggest getting a pellet tube or something of that sort to add additional smoke. Otherwise...
  12. stolps

    im new

    I am trying to picture this set up. I am very intrigued to what it looks like. Can't wait to see pictures!
  13. Pork Butts!!!!

    Pork Butts!!!!

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  14. stolps

    Pork Butts!!!!

    Pork butts seem to be the to be the theme so i will add mine.three butts ready for a rub down. Rubbed with a KC style rub chugging along right at 223 degrees...perfect
    • stolps
    • Thread
    • Replies: 3
    • Forum: Pork
  15. 11875162_673675997111_8135169970018502489_o.jpg

    11875162_673675997111_8135169970018502489_o.jpg

    • stolps
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    • Album: Pork Butts!!!!
  16. 11236566_673724474961_4509924465875354834_o.jpg

    11236566_673724474961_4509924465875354834_o.jpg

    • stolps
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    • Album: Pork Butts!!!!
  17. 11888509_673724479951_5513003484776344261_o.jpg

    11888509_673724479951_5513003484776344261_o.jpg

    • stolps
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    • Album: Pork Butts!!!!
  18. stolps

    im new

    I think what you are asking is if moisture will build up on the inside of the grill lid.I use a uds system that I built that has a flat metal lid and I can honestly say I have never had an issue with moisture accumulating on the inside of the lid.
  19. stolps

    18 lb. Brisket

    Thanks for the help Al!
  20. stolps

    18 lb. Brisket

    Al, my question is this, if I don't seperate do I measure the temp. of the flat to determine "doneness" assuming the point will take longer. If that is the case, so I let the whole thing rest in the cooler than seperate and turn the point into burnt ends or seperate before resting in the cooler...
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