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  1. PorkBones

    2nd Brisket Success!

    Yes! That's why I love this place. I learn so much here. Thank you for clearing up what is probably a common misconception. I remember reading that frequently opening the smoker releases both heat and moisture. But now that you explain it, that doesn't really make sense. Much appreciated!
  2. PorkBones

    2nd Brisket Success!

    Your first one was dry and tough too? It was the first thing I ever smoked. So I didn't know how to control the heat. It kept running hot. I ended up propping the lid open for a few hours, which of course let all of the moisture out. Rookie mistake. This time I only opened the lid very quickly...
  3. PorkBones

    2nd Brisket Success!

    Thanks! It was definitely a hit with the family.
  4. PorkBones

    2nd Brisket Success!

    I've seen where some people cut off the tip of the flat perpendicular to the grain while trimming, making it easier to know which way the grain runs when it's time to slice. I haven't done this personally. I just make a mental note.
  5. PorkBones

    Hello to the group from SC

    Sounds like a fun project! Be sure to post the results.
  6. PorkBones

    Newbie from the North

    Welcome aboard! I've had great success with spatchcock chicken. I have to presume that the method would work great for a full turkey as well.
  7. PorkBones

    Hello all....

    Welcome! I'm new to smoking myself. This place is full of good people and great info.
  8. PorkBones

    New member

    Welcome! I'm new here myself. This place is full of good people and good advice!
  9. PorkBones

    BBQ restaurant, with no BBQ

    My wife used to cook pork butt in the crock pot, before I got into smoking. I will admit that it was good. But it's apples and oranges, man. You just can't put it up against a smoked butt. There's no comparison.
  10. PorkBones

    Finally Happy with ribs

    They look great! Full spare ribs are probably my favorite thing to smoke. For me, the separated rib tips are where it's at. In my admittedly limited experience, I see no discernible difference between 225 and 250, or even 275. But I stick to 225 whenever possible.
  11. PorkBones

    2nd Brisket Success!

    Thanks. With the results I've had, I see no reason to spend a lot on a smoker at this time. I'm very happy with it. It seems the biggest factors are prep, technique, and temp control.
  12. PorkBones

    2nd Brisket Success!

    Thanks! Btw, Meatallica is the greatest name possible for this forum.:emoji_laughing:
  13. PorkBones

    Rolling The Smoke On 12lbs. Of Bacon

    Nice write-up. It looks awesome! Thanks for sharing.
  14. PorkBones

    2nd Brisket Success!

    Thanks. I'll look for that next time.
  15. PorkBones

    2nd Brisket Success!

    Thanks! I really appreciate it. I look forward to the next one!
  16. PorkBones

    2nd Brisket Success!

    How do I get the pics to show up at full size instead of thumbnails? I posted on my phone, and didn't think much of it as far as how the pics would be displayed.
  17. PorkBones

    Rolling The Smoke On 12lbs. Of Bacon

    Beaufitul color! They look great. Care to share your dry maple cure?
  18. PorkBones

    Smoked Meatloaf

    Looks great! I’ve been wanting to smoke a meatloaf myself.
  19. PorkBones

    2nd Brisket Success!

    Thanks everybody. I’m still new to this. It’s good to know I’m off to a good start. I just finished the last piece of the brisket. I might have to smoke another one this weekend!
  20. PorkBones

    2nd Brisket Success!

    Thanks. It’s a King-Griller (Char-Griller) offset smoker. It’s a cheap option as far as smokers go. But I’ve had great results so far, aside from the first brisket.
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