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  1. cavman

    I have a small smoker and a big brisket - can I cut it?

    I seperated the point and cut the flat in half to fit a 16 lb brisket in my webber mini wsm. Next time i will just cut in half. Not presentation perfect maybe, but none of my eater's complained about anything. I would rather cut up a brisket than have a big smoker i seldom use to capacity.
  2. cavman

    Anyone cooking pork to rare?

    Spareribs might be tougher at the lower temps than babybacks or back ribs. Quality of meat thing. Never know unless you try though. Let us know!
  3. cavman

    Maverick ET-733 vs ThermoPro TP20

    I have a 732. The first probes were not accurate. The replacements worked flawless on second cook 3rd cook are suspect and I need to boil water test them. I am severely disappointed for the money I spent.
  4. cavman

    Happy 4th!

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    20170704_1651111_02.jpg

    • cavman
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  6. cavman

    Happy 4th!

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    20170704_163651.jpg

    • cavman
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    • Album: Happy 4th!
  8. cavman

    Happy 4th!

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    20170704_161046.jpg

    • cavman
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    • Album: Happy 4th!
  10. cavman

    Happy 4th!

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    20170704_161009.jpg

    • cavman
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    • Album: Happy 4th!
  12. cavman

    Happy 4th!

    Everything came out amazing. Thanks to everybody here. This site really helps. Here are some pic's.
  13. cavman

    Happy 4th!

    1st was 208, 2nd 201,
  14. cavman

    Happy 4th!

    Wrapping helped and moving to bottom rack finished it about 20 min after the first one. Now wrapped and in towels in a cooler. Planning on pulling about 4 pm. That will be 2.5 hours after pulling the first one. Should be good to go right?
  15. cavman

    Happy 4th!

    I am going to try wrapping the top one, that makes them cook faster right?
  16. cavman

    Happy 4th!

    IT temp differential should i leave the lower rack hotter butt in until the top hits 205? Or should i pull it wrap it and put the cooler butt on the lower rack?
  17. cavman

    Pork Belly Burnt Ends

    Wow that looks amazing!!
  18. cavman

    Happy 4th!

    Temp dropped while adding charcoal. Stalled for about 3 hours at low 170's. I have never foiled a pork butt, but this is first time in a charcoal smoker. Am I the only one that doesn't foil ribs or butt's?
  19. cavman

    Happy 4th!

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    20170704_083122.jpg

    • cavman
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