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  1. baylorcooker

    Sunday Brisket!

    Looks great.  Mouth is watering.  I'm ready to practice on another brisket myself. Joel 1 Corinthians 9:24
  2. baylorcooker

    First Pork Shoulder - A Success!

    Great job.  Pork looks wonderful. Joel 1 Corinthians 9:24
  3. baylorcooker

    Good Friday Ribs

    Thanks guys, I appreciate the comments.  Have a great day. Joel 1 Corinthians 9:24
  4. baylorcooker

    Up and running on this Good Friday

    Nice job on all of it.  Pulled pork is one of my favorite meats to smoke. Joel 1 Corinthians 9:24
  5. Good Friday Ribs

    Good Friday Ribs

  6. baylorcooker

    Good Friday Ribs

    Put on a full rack of ribs this morning.  Rubbed with olive oil then SPOGP.  Put them on at 11:15 at 275.  Foiled after 3hrs and cooked at 250 for 1 1/2 hrs. Came out a little over done but still delicious.  Very meaty ribs. Have a Happy Easter. 3hrs into cook.  Foiled at this point...
  7. IMG_20170414_174026577.jpg

    IMG_20170414_174026577.jpg

    • baylorcooker
    • Media item
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    • Album: Good Friday Ribs
  8. IMG_20170414_173629778.jpg

    IMG_20170414_173629778.jpg

    • baylorcooker
    • Media item
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    • Album: Good Friday Ribs
  9. IMG_20170414_141513654.jpg

    IMG_20170414_141513654.jpg

    • baylorcooker
    • Media item
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    • Album: Good Friday Ribs
  10. IMG_20170414_111421775.jpg

    IMG_20170414_111421775.jpg

    • baylorcooker
    • Media item
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    • Album: Good Friday Ribs
  11. baylorcooker

    Post Picture of Smoker and its Brand/type here

    I've had my Old Country Pecos for about 1 year.  Cooks great. 
  12. baylorcooker

    A Couple of Briskets and some Ribs

    That is one early start.  It all looks great.  Nice job. Joel 1 Corinthians 9:24
  13. baylorcooker

    Beef ribs, AKA "Dino bones" in the smoker. Done! Q view up!

    Nice job on the beef ribs.  Joel 1 Corinthians 9:24
  14. baylorcooker

    Academy Old Country Smokers?

    Nice choice. Enjoy. Joel 1 Corinthians 9:24
  15. baylorcooker

    Brisket Today

    I check for doneness by feel.  I start feeling the brisket by starting at 190.  I'm looking for the brisket to become soft and pliable. For this particular brisket the softness and pliablity that I liked was when the IT hit 202. All briskets are different and will be done at different IT's. This...
  16. baylorcooker

    Brisket Today

    Awesome.  I encourage you to watch Aaron Franklin's videos on YouTube.  He has a great video about smoking a brisket.  Can't wait to see the pics. Joel 1 Corinthians 9:24
  17. baylorcooker

    Academy Old Country Smokers?

    I've had my Pecos for about a year and love it.  I had the same issue on which model to choose but chose the Pecos due to the larger cooking space.  Mine also had a little rust but I sanded it down and it was good as new.  As far as maintaining temps, you will have to watch it and add a stick...
  18. baylorcooker

    Spring Brisket

    Brisket looks great.  Good job. Joel 1 Corinthians 9:24
  19. baylorcooker

    Does anybody use just wood?

    Same as many above.... charcoal in chimney to start and add wood throughout the cook
  20. baylorcooker

    Brisket Today

    Thanks for all the nice comments.  I'll be posting more pics as I cook more.
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