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  1. Brisket time

    Brisket time

    • ps0303
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  2. ps0303

    Brisket time

    I just picked up a nice Brisket from GFS.  $2.59 per pound.  Every place else was $3.99-4.99.  Cooking it later this week.
    • ps0303
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    • Forum: Beef
  3. IMG_1700.JPG

    IMG_1700.JPG

    • ps0303
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    • Album: Brisket time
  4. ps0303

    Smoking Brisket Point Only for Burnt Ends

    The way I have seen brunt ends done is smoke it whole, then cube and sauce and put back on smoker for a bit. You don't want to just smoke a full packer and then separate it yourself?
  5. ps0303

    Charcoal taste

    OK take it as you will, I saw an episode of BBQ Pitmasters and one of the guys actually did a fine grate of charcoal over the meat as part of his finishing rub.  I thought it was pretty weird and I doubt I would ever try it.
  6. ps0303

    CAN'T FIND WOOD TO USE FOR SMOKING WITHOUT HARSH CHEMICALS ADDED. I LIVE IN PHILLY PA. ANY SUGGESTIO

    Don't forget Craigslist.  I was looking on there and the other day the golf course across the street from me posted a free firewood ad.  I called them and they told me where it was and they must have about 10+ cords of some nice Oak.  I pulled some and split it today and it looks real good. For...
  7. ps0303

    wood splitter

    I know you've already started this project but the depot has an electric 5 ton for $299.  Pretty good deal.  Seeing you are splitting oak, the 5 ton should make quick work of it. Heck I'd buy one and try it and if it didn't work as well as expected, take it back. Harbor Freight has on for $100...
  8. ps0303

    problems with heat

    Post a few pictures of the unit other than what you have in your profile so we can see what you are working with.  It will be most helpful.
  9. ps0303

    Starting to smoke in Plainfield Il

    Welcome and happy smoking. BTW, I have family in Plainfield, IL so tell me where in Plainfield you live and I will send my family over to help you eat it.
  10. ps0303

    Brinkmann Trailmaster Limited Edition

    I finished up another mod on my BTLE. http://www.smokingmeatforums.com/t/144422/brinkmann-trailmaster-limted-edition-mods/65#post_1035924
  11. ps0303

    Figuring out how to post Pics here is my Big Green Egg Table!

    Great looking table.  If you hadn't told us you made it, I would swear it's store bought.  Great job!
  12. Brinkmann Trailmaster Limted Edition - mods

    Brinkmann Trailmaster Limted Edition - mods

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  13. ps0303

    Brinkmann Trailmaster Limted Edition - mods

    I had some free time today so I decided to see about a tuning and deflector plate.  I did some research and it seems that 16g metal is about what most people use.  So I went to the local big box hardware store and got a 16g 24x24 sheet of metal and a grinder with cut off, needed the grinder for...
  14. IMG_1694.JPG

    IMG_1694.JPG

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    • Album: Brinkmann Trailmaster Limted Edition - mods
  15. IMG_1692.JPG

    IMG_1692.JPG

    • ps0303
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    • Album: Brinkmann Trailmaster Limted Edition - mods
  16. IMG_1691.JPG

    IMG_1691.JPG

    • ps0303
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    • Album: Brinkmann Trailmaster Limted Edition - mods
  17. IMG_1690.JPG

    IMG_1690.JPG

    • ps0303
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    • Album: Brinkmann Trailmaster Limted Edition - mods
  18. IMG_1689.JPG

    IMG_1689.JPG

    • ps0303
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    • Album: Brinkmann Trailmaster Limted Edition - mods
  19. ps0303

    Brining Pork

    I've always rubbed down my pork butts the night before.  It does create a gooey type of exterior as the sugars and salts create it from the natural juices of the meat.  Does it make a difference, I don't think so.  I'm beginning to look at smoking from the eyes of these smoke house...
  20. ps0303

    Basic Brisket Smoke

    You don't need sugars to create a bark.  I have seen plenty of briskets and other items that only end up with a salt and pepper rub and they have a nice bark on the outside.  You lose the bark when you wrap and put in a cooler.  All of the steam from the heat causes the bark to become soggy.  I...
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