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  1. sailingcal21

    Pulled pork vs chopped pork?

    Yeah, I’m more of a pulled pork too.
  2. sailingcal21

    A prayer for my father.

    For me finding a place by myself for a good ole blubbering cry was a big help. Gets it all out so you can console others. Still tear up at times when I think of them.
  3. sailingcal21

    A prayer for my father.

    Sorry to hear that as well... it hurts whenever you lose a parent. Prayers in process.
  4. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    So finished my cook, with no wrap. Got the bark that I was looking for; taste and texture was awesome! However, took a longer time, as pointed out above (pulled it after 15 hours). Next I'll do a butcher paper wrap, then a no-wrap at high temps (just read a post about that method) . Funny...
  5. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

  6. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    So wrapping basically makes for a quicker more controlled cook. That makes sense.
  7. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    Thanks for the prompt response and showing of "no-wrap" support, gonna give it a try. I'll post results with pics as a follow up.
  8. sailingcal21

    Brisket to Wrap or Not to Wrap that is the question?

    I've had reasonable success with my briskets by smoking until 165; then foil wrapping until reaching 200-ish. Not real happy with the bark result so want to try taking her all the way past 200 with no wrapping. My smoker is a Masterbuilt Pro, seasoned with some off the shelf Terry Black's Beef...
  9. sailingcal21

    Need help smoking a brisket ASAP!!!

    ...eeeerrr...ahem, probably best to drink the beer first or otherwise make sure that it's open...
  10. sailingcal21

    Smoked Duck and Cauliflower Soup

    Nice indeed. Always looking for good stew recipes that don't have starch, gonna definitely give this a try.
  11. sailingcal21

    Basic Pulled Pork Smoke

    That ship has already sailed.  This post is what's known as a "sticky" post.  So good and informative that it ain't going no where.  It's basically the primer for people smoking their butts and comparing notes. 
  12. sailingcal21

    Basic Pulled Pork Smoke

    I'm by no means an expert, but I believe for safety's sake you need to get to 140 within 4 hours.  Beyond that, I don't think that there is too much time in the smoker as long as texture and taste are to your liking.  The amount of smoke is extremely subjective as well.  I've learned that with...
  13. sailingcal21

    New Years Eve Fattie Throwdown!

    Excellent job. Thanks for the grading.
  14. sailingcal21

    Turkey day smoking pics...

    Turkey's done, a bit early but done. ...after one hour. ...4 hours. ...at 7 hours. Gotta sit now for another 3.  Guess its the cooler for Tom.
  15. Turkey day smoking pics...

    Turkey day smoking pics...

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  19. sailingcal21

    Basic Pulled Pork Smoke

    Followed your procedure...mostly.  The pulled pork came out most excellent. Used mesquite, would have preferred hickory, but that's all I had left.  Had to share a pict.
  20. sailingcal21

    Potential Conflict Smoking a Turkey

    Oh wow, a Reuben fattie... never even went there.  Thanks, that opens up a whole new range of fatties!
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