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  1. bear55

    17 pound brisket ...

    It will hold nicely in an ice chest foil wrapped and wrapped in towels for at least 3 hours and still be piping hot.  If you are worried about finishing early then you could pull it wrap in foil and finish in the oven.
  2. bear55

    New to the group

    Welcome to the forum and thank you for your service.  The search bar at the top of the page is a great resource.  Have a question or a problem just search for the answer. Richard
  3. bear55

    17 pound brisket ...

    I smoke briskets all the time.  I plan for one hour per pound plus two hours at 235.  I always wrap mine at 165 IT and take them to 195-197 before pulling them and into an empty ice chest for at least one hour and three hours will not hurt.  If you are pulling or chopping then take the brisket...
  4. bear55

    purging

    IMHO it all depends on how the dear was butchered.  If everything was done properly then no need for purging.  On the other hand.... Richard 
  5. bear55

    First timer doing baby back ribs...suggestions needed...

    I always wrap my ribs and use the 3-2-1 method for spare and 2-2-1 method for baby backs and 235.  I always watch the ribs during the final hour of unwrapped cooking.  I watch the rib pull back closely and when I think they have pulled back 1/2 -3/4 of an inch they are done. Good luck Richard
  6. bear55

    I LIKE BIG BUTTS AND I CANNOT LIE......

    Yes you can expect a quicker cooking time.  I wonder at what temp you cooked your 10 lb. butt at to take 18 hours.  I cook my butts at 235 and foil them at 165 taking them to 203-205 for pulling.  I always rest the butt in an empty ice chest for at least an hour and 3 hours won't hurt.  I don't...
  7. bear55

    New Info on whats in Traeger Pellets

    Well I just purchased 140 pounds of assorted Traeger pellets from Essential Hardware for 11.99 per 20 pounds (free shipping).  We'll see how they are.  I too, would have wanted 100% flavor wood but deep down I knew it wasn't the case. Richard 
  8. bear55

    Running commentary on my smoked pork shoulder

    This is looking great.
  9. bear55

    Smoked cheese first attempt (will be updating with pics)

    Smoke as cold as you can but above freezing.  Be sure to let it mellow a month or so before vacuum sealing. 
  10. bear55

    should i remove this fat from my briskets? help me to know.

    I do not remove much fat, if any, from my briskets. Richard
  11. bear55

    Injections for Pork Butts? Yes or No?

    I never inject my butts, I simply do not find it necessary for flavor. Richard
  12. bear55

    How many pounds of pellets for smoke

    If you are making pulled pork 180 IT is not high enough.  You need 203-205 for pulled pork.  You should plan on about 1.5 hours per pound (estimate only) you can foil the but as I do at 165 to help shorten cooking time.  As to the amount of pellets, I own an AMZNPS but have never measured the...
  13. bear55

    Brisket questions

    When I do briskets I plan for one hour per pound plus two hours at 235.  I choose to foil my briskets at 165, I believe this helps retain moisture as well as shorten cooking time, but it is a personal taste issue.  I will give you my opinion on your question's. 1.  I pull my briskets at...
  14. bear55

    New Member

    Welcome to the forum.  The search bar at the top of the page is a powerful resource.  If you have a question or a problem and require n immediate answer simply search it.  You may always post any questions you have and a local expert will be along shortly to help you out. Richard
  15. bear55

    Spare ribs need advice fast

    Did you calibrate it in boiling water?
  16. bear55

    Spare ribs need advice fast

    It seems they are not done.  They will pull back about an inch plus or minus.  My guess is your smoker is not at 240.  I have never had the 3-2-1 method for spare ribs fail, in fact I've had to pull them a bit early sometimes.  Leave them on, and keep watching for pull back.  I've never hit my...
  17. bear55

    Bacon curing - validating the 10% uptake assumption

    This is interesting.  Will you assume that every piece of meat cured in the future will follow the results of this test?  I wonder if that will be a valid assumption?
  18. bear55

    Hello from Palm beach Florida

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question or a problem and need an immediate answer simply search it.  You may always post any questions you have and someone will be along to help you. Richard
  19. bear55

    Competition trailer complete (lots pics)

    Now that is a smoker!!!
  20. bear55

    Rather heated discussion

    I would not eat it.  It did not cure long enough, in my opinion.
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