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  1. vwaldoguy

    Danger zone question......Bummed!

    I think as long as your smoker was above 225 during the cook, you would be fine. At least that's what the USDA says in this thread on another site.
  2. vwaldoguy

    Cost Comparison - Electric versus Charcoal

    I remember seeing a thread awhile ago about cost comparison of electric smoking versus charcoal, but can't find it now.  What's the breakdown, which is more economical to smoke with? 
  3. vwaldoguy

    I already know the answer but I need to hear it..........

    The bigger question, what are you going to do to prevent it happening again with the second batch?
  4. vwaldoguy

    BRISKET - NUMERO UNO - WISH ME LUCK.

    Nice work!
  5. vwaldoguy

    BRISKET - NUMERO UNO - WISH ME LUCK.

    Just watch it on the upper end of temps.  .I've had a brisket go to 205, and it was pretty mushy, more like pot roast.
  6. vwaldoguy

    BRISKET - NUMERO UNO - WISH ME LUCK.

    I agree, 180-185 might be way too low for a brisket.  One other thing I've found, I don't think resident time with the rub makes any difference to me.  As in, if I rub then let sit for 18 hours, or rub and put immediately in the smoker.  Turns out the same for me. Good luck!
  7. vwaldoguy

    Check your stores for display models for sales

    Hey, I figure a broken crayon still colors. 
  8. Check your stores for display models for sales

    Check your stores for display models for sales

  9. vwaldoguy

    Check your stores for display models for sales

    I was shopping at my local big box Wally World store today, and saw this floor model of the Weber 14.5 Smokey Mountain. It was marked $154.  No instructions. No cover.  With a couple of scratches here and there on the lid.  It was the last one in the store.  I said how low could you go?  The...
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  11. vwaldoguy

    Labor day weekend brisket - just sharing

    On the mushy part, it could be overcooked. The longer you cook it, the mushier it should get.
  12. vwaldoguy

    Too much time?

    Did you foil? That will help speed it up.
  13. vwaldoguy

    My first butt!

    If it's done early, you can hold it in a dry cooler for several hours. Just keep it wrapped in foil, then wrapped in towels. It will hold and stay warm for a few hours like that.
  14. vwaldoguy

    Pork shoulder vs Pork butt?

    So are those 2 butts individually wrapped in the package? Was wondering if you could smoke 1 and freeze one of they were individually wrapped.
  15. vwaldoguy

    Any tips on making a select brisket flat edible?

    I have found these flats taste better the next day, after cooking.  As in, smoke it, then put in the fridge.  The next day, warmed up, seems to be so much better than the first day.
  16. vwaldoguy

    What do you do with left over Boston Butt?

    I vacuum seal it, then freeze, and eat later.  It tastes just as good as day 1.
  17. vwaldoguy

    To all Las Vegas Smoking Folks - Check out the charcoal sale at Lowe's

    Found this deal at Lowes in Omaha. 2 bundle limit.  It's a Labor Day Sale here, 4 days only.  9/2-9/6.  So how long does charcoal last stored in a dry place? Forever?
  18. vwaldoguy

    New Thermapen mk4

    Eh. I have the "Classic" Thermapen and it works great. I also have the Lava Tools Thermawand, and it works great too. 
  19. vwaldoguy

    MES- Sportsman Elite 30'' Digital electric smoker with Meat probe.

    My MES varys widely too.
  20. vwaldoguy

    Electric versus Charcoal - Taste Difference

    I have a MES 30" smoker that I've used all summer.  It makes good tasting food, and I'm pleased with the results.  Am curious how the taste of finished meat in a charcoal smoker tastes compared to an electric smoker.  Is it the same?  Or is it better?  It's just my wife and myself, so don't need...
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