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  1. sammartin

    What’s on the menu?

    We're gonna have smoked ham, grilled corn on the cob, fried sweet potatoes which is my all time favorite, some other sides and for dessert is Apple crumble cake! Cheers everybody!
  2. sammartin

    Smoking my first brisket this weekend.

    If it were me i would put it on at 4am at 225, then i would check it at noon. Then see what the internal temp is like, then if you wanna wrap, you can if not thats fine too. put it back in then i would think it would be done by 4. Do the poke test too see where its at. Once its to your...
  3. sammartin

    Smoking my first brisket this weekend.

    It will shorten your cook time yes but I’ve had flats that finished in 6 and some that took 9. 225 is a good temp to start at and in your case I would put it on at 11pm then check it around 4 or 5 and see what the internal temp is. What time are you planning on serving the meat?
  4. sammartin

    Propane smoker - SMOKE QUALITY - Tips to achieve good/clean smoke

    Same thing Al said really, I just cut my wood into smaller chunks/slices and every 45/1hr I will go throw 2 or 3 pieces in there. Ive heard of some people soaking there wood chunks in water for 30 min or even over night for a better smoke, I tried it and couldnt tell a difference.
  5. sammartin

    Smoking my first brisket this weekend.

    Wise man once said "dont cook for time, cook for temp." I agree with everything ghost and hillbilly said, i like to test my flats and point with my temp probe, it should feel like room temp butter, very easy to push through with very little resistance. Just be patient give yourself plenty of...
  6. sammartin

    US Foods Chef Store Open in North Dallas!

    Man that sounds awesome! i usually buy my meats when ever they are one sale and buy 4-6 cuts of what im getting. Everything seem like good quality? ive never been/heard of these stores i normally go to sams.
  7. sammartin

    Brisket night cook?

    250 seems a bit high to me if you plan on doing a over night cook. I would go 225 or lower personally. I’ve done briskets similar in size in 8-9 hours really just depends on what the internal temp is, no 2 briskets will cook the same. Just keep an eye on your internal temp whether you wrap or...
  8. sammartin

    Can you go too big?

    20- 100 people and stick burner, preferably an offset, haven't had much experience with a reverse flow. i have a friend thats gets me some really good deals on wood that he cuts on his land and i already have a stock pile of wood so there is no worries on fuel. Thanks Al i appreciate the input!
  9. sammartin

    Can you go too big?

    So im in the market to but my first new smoker, my current one my dad passed down to me when he got a new one and its time to replace it. I plan on getting a pit on a trailer, i like to smoke at college tailgates and church events and etc. But more often than not im just smoking for less than 10...
  10. sammartin

    Hello From MN

    Welcome! Glad to have you on here. That pit looks awesome, whats that behind the cooking chamber? Rib box, or just storage for wood?
  11. sammartin

    80 gallon reverse flow build

    I agree with what dave said, in between the 2 shelves/ in the middle of the smoker. Now granted i havent built one myself (planning on doing one soon) but when i talk to people who do make them for a living, that make quality pits, say the same thing.
  12. sammartin

    This is my new Hybrid Lang that I just built

    What a build! That beast looks awesome!
  13. sammartin

    Breakfast sandwich ??

    Dang that looks and sounds awesome! Now I’m craving a breakfast sandwich.
  14. sammartin

    Need a lil help with ribs

    What is in your rub? And what temp and time are you cooking at?
  15. sammartin

    Brisket help asap!!

    x2 for Al. your meats wil hit the stall around 160 and from there on it will be a few hours. dont worry if they get done a little early (better early than late) that will give the meat plenty of time to rest. i wrap mine in foil and put it in my yeti for at the bare minumum an hour, normally...
  16. sammartin

    Pork loin HELP!!

    The few times i have done a bone in loin, i usually brine it over night (6-8 hours). I usually cook mine at 300F i put it closest to the fire box for 15-20 min for each side or until its browned, that helps lock in the juices, then i move it back to the middle of smoker and wait to get the 140F...
  17. sammartin

    12lbs of Smoked, dry rubbed bacon!!!

    Man that looks awesome!! What do you plan on putting in your personal rub, if you dont mind me asking?
  18. sammartin

    Smoked Peanut Butter?

    I would think that you would get a smoking gun and smoke a jar of it and seal it for a hour or less. Maybe mix up the peanut butter and repeat. Ive smoked some cocktails before but never anything as dense as peanut butter so nut sure how much that would make a difference....but im keeping my eye...
  19. sammartin

    newbie Texas smoker

    As a fellow Texan, I welcome you with open arms! Any questions you got, everybody here will be more than happy to help you!
  20. sammartin

    Merry Christmas

    Merry Christmas from my family to yalls!! Got a USDA Prime Brisket going on Christmas morning at 4am!
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