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  1. stickyfingers

    First brisket (overnight)

    Whew...that was a long day! One took about 13hours and one took about about 16hours and delayed dinner by 2 hours, but the family handled it well. Once they started eating it, they were happy they did. Both were spot on! I'm impressed with how the butcher's paper retains the bark!! But it sure...
  2. stickyfingers

    First brisket (overnight)

    1/2 hour into it....going to be a long day!
  3. stickyfingers

    First brisket (overnight)

    You won't be alone. I will be firing the smoker up at 12:00 am also. Going to place 2- 13lb Briskets on for what I hope is a slice at 4:00pm. Plan to rest at 2:00pm. I'm going to wrap in butcher's Paper which should help with the bark.  As far as your question, foil will make your bark more...
  4. stickyfingers

    Free shipping and no minimum at the Sausage Maker through Monday

    thanks for the tip!
  5. stickyfingers

    Selling Pulled Pork at a fair.

    I have to ask: Why not pull the butts and place in a foil pan fan to transport? Than it would make it easier at the fairgrounds.
  6. stickyfingers

    Bored with my pulled pork

    Hmmm....wife that doesn't like spicy....or vinegar....and likes Sweet Baby Rays....Billy is that you? hahaha~
  7. stickyfingers

    LET'S TALK BRISKET!!

    Refresh my memory......205-210 finish temp? 
  8. stickyfingers

    When to use Butcher Paper, When to foil?

    Last Sat. I did decide to do an unplanned Beef ribs the following day using BP. I have only used BP a few times. After 5 hours at 275 I wrapped in BP just to see the results. Whew! Am I ever glad I did! They were perfect! Crunchy bark, moist, tender and great beef flavor. Using the BP allowed...
  9. stickyfingers

    Butcher paper vs foiling

    So, my thought is; we know BP provides a better bark. Personally, I inject butts the night before, smoke until it hits 160, then place in a foil pan, cover with foil and cook until 200 and rest. So, why not inject the night before, smoke to 160, then wrap in BP and place it in a foil pan cook...
  10. stickyfingers

    3-1-1 verses 10-12 hours

    No, you're probably confusing what they're cooking. More than likely they are talking about butts and briskets....10-14hours is the norm. You're talking ribs....big difference in time. BUT, don't get too hung up on time. Time is just a guide to use for when it is time eat. Internal Temperature...
  11. stickyfingers

    Smoker lockdown

  12. stickyfingers

    Can't get my off-set hot enough.

    High requires airflow. Sometimes too much will not allow enough air. Use less and spread out a little.
  13. stickyfingers

    Butcher paper vs foiling

    Why not use BP on the Butts? I've never done it.... just curious. I never hear BP mentioned with Butts.
  14. stickyfingers

    Ribs taking too long?

    Ya....I'm not so sure I would want to eat those. 17hours? OH MY! Try again with a 1 rack or maybe 1/2 rack.....or something cheaper.
  15. stickyfingers

    Perfect Draft...has anyone used this

    All the reviews I have read from various sites a very favorable. Check out YouTube. Reviews from a FB group are as well. I wouldn't have any concerns with the quality or effectiveness. I just wonder how, when using these products, a spike in temp is handled? Like adding a log. Come to think of...
  16. stickyfingers

    Perfect Draft...has anyone used this

    Just wondering if anyone has used this? If so, how does it manage a spike in temp? What's your review? http://theperfectdraft.com/
  17. stickyfingers

    Filtering, or minimally dissipating, the smoke from my stack?

    I don't get neighbors complaining about smoke from a smoker!
  18. stickyfingers

    Butcher Paper

  19. stickyfingers

    Smoking 300 racks of ribs!

    Wrapping 300 slabs of ribs would take a lot of time and an Army. I would just cook to temp.
  20. stickyfingers

    Smoking can be hazardous to your health.

    Hahahahaha!!!!!  
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