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  1. First time corned beef brisket.. nailed it

    First time corned beef brisket.. nailed it

  2. northerner78

    First time corned beef brisket.. nailed it

    Did a brisket tonight. Rinsed it dryed it. Cut cross hatches on the top. Rubbed on the season packet. Set the temp for 240°, used apple wood. I used a wireless probe and took it to 180°. All I can say is it's perfect. Juicy as all get out and it just melted in your mouth. Smoker is...
  3. received_1590938780924409.jpeg

    received_1590938780924409.jpeg

    • northerner78
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    • Album: First time corned beef brisket.. nailed it
  4. northerner78

    Electric trash can smoker

    Yup, I wrote that. Practicing your copy and paste skills?
  5. northerner78

    Diy electric smoker build

    Thanks Gary. Information overload!! Definitely enjoying interaction with the other members. Love the recipes and topics covered on each meat categories.
  6. northerner78

    The black sheep of the smokers.. "galvanized steel trash cans"

    Trash cans in general. Pregnant women will eat anything... Haha
  7. northerner78

    The black sheep of the smokers.. "galvanized steel trash cans"

    That's one holy can. Make a prayer before using it hey. Lol
  8. northerner78

    The black sheep of the smokers.. "galvanized steel trash cans"

    I agree unclebubba, I was provided great info specifically from Marc and ringy. The way I see is that thoughts on this are scattered with negative and positive notions. Perhaps I do need to grow a thicker skin but all of that kinda took the wind out my sails.
  9. northerner78

    The black sheep of the smokers.. "galvanized steel trash cans"

    What are the thoughts on file cabinets and 55gal drums and oil tanks. There must be a health risk to some extent.
  10. northerner78

    The black sheep of the smokers.. "galvanized steel trash cans"

    Hello fellow smokers, I recently finished a trash can build which turned out great. Fact of the matter is, it is a galvanized can. With sharing my creation I wasn't told it was a nice build or alitte recognition for the effort of finishing said smoker. Instead I was innindated and nailed...
  11. northerner78

    1-2-3 ribs in progress

    I gotta admit my wife knows her way around a peice of meat as far as doneness. It was about 2 steps away from being beef jerky concistantcy. These ribs were bought packaged at the grocery store so they may have been a little thinner than your average rack. Next time I do it I'm gonna go to...
  12. northerner78

    Newbie Snoker

    Welcome!! I'm learning as well. Solid info found here.
  13. northerner78

    1-2-3 ribs in progress

    I rubbed them up and let them sit for awhile. Put them in at 225 for 3 hours. Then foiled them for about 1 1/2 hours. I by no means screwed up the meat. Just wasn't as moist as I like. That's why I was wondering about water.
  14. northerner78

    1-2-3 ribs in progress

    The finished product. They were slightly on the dry side but tasted great. Next time a small pan of water will be used.
  15. IMG_20170716_210641.jpg

    IMG_20170716_210641.jpg

    • northerner78
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    • Album: 1-2-3 ribs in progress
  16. northerner78

    Trash can chicken, first run ever!

    It was so moist. Having the water pan helped alot. Today I'm doing pork back ribs. I'm addicted!!
  17. 1-2-3 ribs in progress

    1-2-3 ribs in progress

  18. northerner78

    1-2-3 ribs in progress

    Keeping it simple. Salt, pepper, garlic powder. Now the wait...
  19. IMG_20170716_155503.jpg

    IMG_20170716_155503.jpg

    • northerner78
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    • Album: 1-2-3 ribs in progress
  20. northerner78

    Trash can chicken, first run ever!

    I had it loaded down. 5lbs of chicken, drip pan full of water, small cast iron skillet for chips with foil covered. I was getting high temps of 350 but with all everything in there I could only get it to 250°. Had the coil maxed and never needed to adjust. Kept a solid 250 the whole time...
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