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  1. L

    First smoking experience help

    I have the chargriller version of your grill and yes it takes alot of fire management. I start with a layer of charcoal then start with about ten coals and a baseball size chunk of wood then add coals and wood as needed to keep the temp that i'm looking for which about every 20 min. you will...
  2. L

    Brisket

    Thanks for the tip. Those numbers were just to put in my bbq journal for reference yes I have done alot studying here on SMF. So thanks to all members on this forum for all the posts, tips , recipes.
  3. L

    Brisket

    Good luck post pictures
  4. L

    Brisket

    Thanks
  5. L

    Brisket

    I have chargriller duo with the offset addition and hickory chunks
  6. L

    Brisket

    My 2nd time at a 10lb brisket getting better. salt and pepper and a little of Byron's butt rub avg 275 wrapped at 180 pulled @ 202 rested for two hrs. All in all tender and juicy
  7. L

    pastrami

    thanks
  8. L

    pastrami

    Thanks
  9. L

    pastrami

    I have a frozen flat of corned beef can I put into the water straight from the freezer too take out the salt or do I have thaw it out first. This will be my first time trying to make pastrami. didn't even think about doing something like this if it wasn't for me joining smoking meat forums. i...
  10. L

    first try at a smoked turkey . Byron's butt rub . injected with Tony's butter, and butter garlic basting . Turned out moist and tender

    Don't know if my wife let me take over her day lol
  11. L

    first try at a smoked turkey . Byron's butt rub . injected with Tony's butter, and butter garlic basting . Turned out moist and tender

    Chargriller texas trio , apple chunks 325 to 350 for 4 hrs basted every 30 min with butter and garlic sorry no other pics
  12. L

    first try at a smoked turkey . Byron's butt rub . injected with Tony's butter, and butter garlic basting . Turned out moist and tender

  13. L

    First brisket

    thanks thanks
  14. L

    First brisket

    thanks
  15. L

    First brisket

    lol 225 to 250 used Dalmatian rub and a lil of Bad Byron butt rub
  16. L

    First brisket

    chargriller duo with offset box
  17. L

    First brisket

    Thanks for the tips. Yes I didn't do too good of a job on trimming the brisket. That was the hardest part for me. it was pretty moist and flavorful so I was satisfied all in all
  18. L

    First brisket

    First brisket came out pretty good just wish I got a little more bark how do I get more bark
  19. L

    temps

    thanks guys
  20. L

    temps

    I'm using 3/4 of a chimney of charcoal and a 4 inch chunk is that too much? my cooks have been good but just would like a little more smoke favor
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