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  1. O

    Nice Birthday Gifts

    Thank you
  2. O

    Nice Birthday Gifts

    Today is my birthday and my 2 daughters hooked me up. They are both great listeners. New boning knife. And tickets to Doobie Brothers concert.
  3. O

    Anyone tries these?

    Definitely had a distinct smell of something. Not sure whiskey, or just charred oak. My first smoke with oak at all so probably just that. I am new to smoking and until this cook I have only smoked with pecan or cherry
  4. O

    Anyone tries these?

    Although I am very new and haven’t used just oak as of yet other than this. I agree. I felt $10 for the 8# box was fair though. Quite a bit in the box
  5. O

    Anyone tries these?

    Great flavor. I haven’t tried plain oak yet only pecan and cherry. So guessing similar to regular oak, but don’t know.
  6. O

    Next Cook 1st Brisket

    Yes, very helpful I was following AL recipe kind of by cooking in a pan with juice in the bottom I felt like that was gonna keep it from getting a bark anyway be it was a flat didn’t want to dry out.
  7. O

    Great deal on pork shoulder

    I only buy the shoulder for pulled pork. Not sure you can do that with the ham although I definitely have to try that smoking it because I love ham as well.
  8. O

    Great deal on pork shoulder

    Was just in ShopRite and they were just switching the price over with digital coupon pork shoulder $.99 a pound picked up a 10 pounder
  9. O

    First Brisket Trim. Howd I do?

  10. O

    First Brisket Trim. Howd I do?

    The meat itself was scrumptious. The rub that was still wet on exterior I didn’t love but easily rubbed excess off.
  11. O

    Not the results I was looking for.

    Please share your process, I do feel lower temp and shorter sear bit always looking for that edge
  12. O

    Next Cook 1st Brisket

    End result was extremely good. Tender, juicy. Did not love the rub I used. Next I gotta try just coarse pepper and salt. Very satisfied overall and learned a lot. Thanks to all who shared knowledge. Tossed on a couple sausages. 45 minutes and best Ive ever eaten
  13. O

    Next Cook 1st Brisket

    So in 3 1/2 hours approximately it hit 164 covered the pan five hours was at 2:04 currently wrapped in a moving blanket for two hours
  14. O

    Next Cook 1st Brisket

    Little teaser pieces for the dog one hour surprised at how good the smoke ring looks obviously the pieces are tougher. Dogs have good teeth lol they enjoyed it.
  15. O

    First Brisket Trim. Howd I do?

    Cooking my first smoker brisket today. 6# flat. Didn’t have a great knife( daughter ordered Wusthof boning for my b day) any corrective criticism welcome. Was aiming for clean one side and 1/4” fat cap on other. Appreciate feedback.
  16. O

    Anyone tries these?

    Oh. And they were $10
  17. O

    Anyone tries these?

    Definitely feels like a solid 8 pounds oak is very heavy , the box was full
  18. O

    Next Cook 1st Brisket

    Later start then I want it got home at 5:30 this morning needed a nap after being up for 18 hours so here we go I think I have enough time it’s only 5 pounds before trimming
  19. O

    Not the results I was looking for.

    No brine
  20. O

    Not the results I was looking for.

    Today I sous vide some boneless pork chops cut from roast. Seasoned and cooked 150 for 2 1/2 hours. Seared in skillet basted with butter and covered in Kentucky Rebel Scum blackberry skirmish glaze. Taste amazing but a little tough. Wondering too hot? Too short/long? Skillet too long. 3ish...
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