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  1. kramerbr

    First Brisket on the Masterbuilt 560 GF

    Looks amazing! I just purchased this smoker and love it so far. Do you add a water pan at all?
  2. kramerbr

    Boneless vs. Bone-in

    I have to cook up about 60 lbs of boneless pork butts tomorrow for a contest.  Each one is about 20 lbs.  I was planning to split them in half to get more bark and shorten the cook time but I was wondering how the cook time compares to bone-in?  I've never done boneless before. Thanks in advance!
  3. kramerbr

    Pork Butt Question

    Thanks for the help on the pork butts.  They turned out great!  No pictures of that but I did snap one of the ribs I put on after the butts.
  4. Pork Butt Question

    Pork Butt Question

    • kramerbr
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    ribs.jpg-large

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  6. kramerbr

    Pork Butt Question

    I just finished 2 pork butts and have them foiled and in a cooler with towels.  How long can I leave them the cooler until I need to pull?  Would 3-4 hrs be too long?  Thanks!
  7. kramerbr

    Chuck Roast question

    Got a 3lb boneless chuck roast for a good price this morning.  I have always wanted to try smoking one and am finally going to give it a try.  I was wondering at what temp. I should cook it to though?  Do I go to around 190 and slice it or go over 200 to pull?  Any advice or suggestions would be...
  8. kramerbr

    Temps and time-4 lb brisket

    Sounds like it's going fine.  220 is a good temp. and for it being a small brisket it shouldn't take you very long.  Probably take you around 4-6 hrs.
  9. kramerbr

    Bottom Round Roast for July 4th

    Looks great, thanks for sharing.  What did you go to for the internal temp on those?
  10. kramerbr

    Hello

    Brent from South Dakota.  I bought a used Grill Dome last year off Craigslist and have been using that to bbq.  Wish I would of came across this forum last year.  Either way I have gained an abundance of knowledge from here since recently joining.
  11. kramerbr

    Pork Butts

    I've done a handful of pork butts over the last year and they have all turned out well. I recently came across Jeff's finishing sauce recipe so it got me curious.  I was wondering how many of you inject the pork butts before smoking or use finishing sauces after you've pulled?  Personally I have...
  12. kramerbr

    It's almost 11:30am ...... time to drop the tri-tip!

    Just curious, what do you look for, for an internal temp with the tri-tip?
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