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  1. Kevin Haynes

    What do you guys do or use to lock up your smoker on a trailer?

    I'm having a 500 built on a trailer and live in the city and will be parking it in the back driveway. Apparently smokers are some of the most stolen items right now. So what do you guys do or use to lock them up? Tounge will be facing alley obviously. Any suggestions? Leave one wheel off? Cable...
  2. Kevin Haynes

    Needing a 250-500 gallon offset built on trailer. Any idea!?

    Perfect thank you!
  3. Kevin Haynes

    Needing a 250-500 gallon offset built on trailer. Any idea!?

    I think I'm already set on one being built new for me. I still have a couple folks I need to call and get lead times. I hope to have one no later than March 2020
  4. Kevin Haynes

    Needing a 250-500 gallon offset built on trailer. Any idea!?

    Yeah I have spoken with primitive pits out there in Georgia. What other names you got? I can look them up
  5. Kevin Haynes

    Needing a 250-500 gallon offset built on trailer. Any idea!?

    Oh yeah. Searched Craigslist and I have only found rusted out smokers on trailers with 2 different sized tires haha. I would like to have one built
  6. Kevin Haynes

    Needing a 250-500 gallon offset built on trailer. Any idea!?

    I've got in touch with Moberg/Mill scale/big phils/fat stack smokers/ el cucaracha, and primitive pits about having a 250 or 500 gallon smoker built on a trailer. Everyone has such a long lead time because of the BBQ gold rush going on here in Texas. I am jumping in while it's booming and I need...
  7. Kevin Haynes

    WHERE DOES ONE FIND BIG-RED!

    YESSSSSSS
  8. Kevin Haynes

    WHERE DOES ONE FIND BIG-RED!

    I am on the lookout and search for Big-Red in the original glass bottles that almost EVERY bbq joint has. Looking to buy in bulk if I have to but there is just something about it in those glass bottles that make it feel right haha. Any idea where those are sold or how to get my hands on some?
  9. Kevin Haynes

    My first DINO ribs

    I'll be giving my local costco a call!
  10. Kevin Haynes

    My first DINO ribs

    I mean I am happy with these but I've been to some bbq joints on your top 50 list and they seem to be sometimes another 5/8-3/4" thicker all the way around. Really making them "dino ribs" just wasn't sure if it all depends on how they are processed or if it can rlbe requested etc..or even the...
  11. Kevin Haynes

    My first DINO ribs

    I appreciate all of the likes guys! Now...next thing..who knows where I can get the REALLY fat beef ribs? These seemed kind of "thin" to me. Got these at the meat market in Lewisville Tx. Just found out Sam's stopped selling beef ribs and now I'm not sure where to go for some good thick ones...
  12. Kevin Haynes

    My first DINO ribs

    Thank you guys! Wish you were all here to try them. Anything I have left over I try to give to anyone in need ot want within a day. If you folks are in north Texad Lewisville area and I have cooked too much, I'll throw them yalls way!
  13. Kevin Haynes

    My first DINO ribs

    After about a year of studying youtube and reading forums, anyone can get what they're after. This was my first rack of dino ribs ever. I have traveled and hit around 35-40 of the top 50 bbq list of Texas and me and my girlfriend (she has joined me at all of the locations) agree that my ribs are...
  14. Kevin Haynes

    Brisket sticking to butcher paper

    I have no idea....I'm thinking the brisket is obviously hot when I pull it finished at 205 or so and then wrap the wrapped brisket in the towel and then in a cooler may just be getting it super super hot
  15. Kevin Haynes

    Brisket sticking to butcher paper

    I couldn't tell you exactly what brand but it was purchased on amazon as a gift. According to details I read at the time it was unwaxed,uncoated,unscented etc.. just pure pink paper
  16. Kevin Haynes

    Brisket sticking to butcher paper

    My ol lady said to pam it too haha. I'll try it. Screw it lol
  17. Kevin Haynes

    Brisket sticking to butcher paper

    Does anyone have any tips or preventative maintenance info on how to keep my butcher paper from sticking to my brisket top and ripping off my purdy bark I have formed? Anyone else have this problem?....I pull my butcher paper wrapped brisket after it is finished and then wrap in a towel and...
  18. Kevin Haynes

    2nd brisket ever.....still need pointers and tips.

    Yup I usually roll around 275. No higher. Or at least try not to. I'll wrap it once I feel the bark is nice. I think I'm going to take it out of the smoker and just let it rest on the counter this time
  19. Kevin Haynes

    2nd brisket ever.....still need pointers and tips.

    Ok so no worries unless it gets down around 150 or lower. I'm giving another brisket a go Saturday. I've heard some folks say they dont think much of the stall or ever notice it and obviously other experience it at around 170ish. Should I just wrap at 170 anyways or go until I like the bark even...
  20. Kevin Haynes

    2nd brisket ever.....still need pointers and tips.

    So after coming back down to 185ish and placing into the cooler with a probe in it, how long do you aim for then or what temp are you looking to get before opening and slicing to serve?
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