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  1. mailbox98257

    New to the smoking world and forums

    so there is no need to let the meat come to room temp so the inside cooks as the outside? That's what I have read and been told by the only ppl that I know that smoke
  2. mailbox98257

    New to the smoking world and forums

    here it is all rubbed down, going to sit in the fridge for the night get pulled out tomorrow morning and sit on the counter for the day to warm back up before putting it in the grill tomorrow night
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    20151112_185706.jpg

    • mailbox98257
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  4. 20151112_185637.jpg

    20151112_185637.jpg

    • mailbox98257
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  5. mailbox98257

    New to the smoking world and forums

    so the point is where burnt ends come from (not quiet sure what those are) but can I slice it and make sandwiches out of it aswell?
  6. mailbox98257

    New to the smoking world and forums

    4.99/lb, it is 7.89 lbs
  7. mailbox98257

    New to the smoking world and forums

    got the brisket last night, ended up being half a brisket, it was the point. I will post pictures of it when j unwrap it tonight
  8. mailbox98257

    New to the smoking world

    I am from Washington state
  9. mailbox98257

    New to the smoking world and forums

  10. mailbox98257

    New to the smoking world and forums

    ok so being very green to the smoking community I'm probably going to have my butcher trim it right? I have never done this before and not many people in this area smoke meat, so I don't know anyone who can show me how to trim it
  11. mailbox98257

    New to the smoking world and forums

    see I do not know what a full packer brisket is and watch the difference is between that and a regular brisket, if someone could school me that would be great
  12. mailbox98257

    New to the smoking world and forums

    my bags were 20lb bags, I was using bear mountain pellets, I'm going to try the green mountain fruit mix for this burn, jeeze 30 degrees sounds like alot, the digital reader on the grill says it stays within a degree or two of the set temp, I only know what I have read and had not heard of the...
  13. New to the smoking world and forums

    New to the smoking world and forums

  14. mailbox98257

    New to the smoking world and forums

    the's are the pictures from the first burn
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    20151101_111926.jpg

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    20151101_104603.jpg

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  17. mailbox98257

    New to the smoking world and forums

    the probe was at grill level before I put it in the meat I checked the grill, the butts were small 4.5 lbs each
  18. mailbox98257

    New to the smoking world and forums

    I used a couple, I used the grills digital thermometer and my own digital thermometer unit
  19. mailbox98257

    New to the smoking world and forums

    cooked the butts at 215 for about 9.5 hours
  20. mailbox98257

    New to the smoking world and forums

    I am new to all this smoking jazz and forums aswell. So here we go, I got a Daniel Boone Green Mountain Grill three weeks ago, 2 weeks ago I smoked 2 pork butts. I used about 1.5 bags of pellets, I thought that was a little much so I called the Green Mountain and they said try different pellets...
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