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  9. whittling chip

    Just pulled a brisket - What temp to put in oven

    Thanks for the reply. Can I sober up and reply in the morning? Just kidding. I'm having a downloading problem. I'll post the pics tomorrow. Your au jus is the bomb. Thanks, WC
  10. whittling chip

    Just pulled a brisket - What temp to put in oven

    Thanks Pops! I really appreciate the help. You're gonna love the qview! The bark is incredible, thanks to Jeff's rub recipe and Chef JimmyJ's  au jus recipe. It is really wonderful tasting and has a wonderful smoke flavor. This time I used oak to start and later added some apple and mesquite. I...
  11. whittling chip

    Just pulled a brisket - What temp to put in oven

    I just pulled a packer off the smoker. It was a 12.6 pound packer that I cut 3 pounds of fat off. The IT is 205F. It wasn't suppose to be done until 5:00 but you know, it's done when it's done. I have it in a foil tray with 2 layers of foil on top. I just put it in an oven at 125F so that it...
  12. whittling chip

    KOA Pork Butt

    That's great advice. That's how I have been able to stay married over thirty years. Unfortunately, my Father-in-Law passed away and he can no longer enjoy my smoker. I use to bring him smoked turkeys and he would hide it outside in the refrigerator in the garage. Ever once in a while he would...
  13. whittling chip

    Thanks for the heads up!!!

    I'll bump that. These guys do a great job running this site in the background. It's great for these "heads up". WC
  14. whittling chip

    Tropical Storm Isaac and All People In It's Path (edited title)

    I'm glad you posted this. We're in Largo (Tampa/St. Pete.....home of the RNC this week). We were suppose to smoke some spatchcock yardbirds for a bunch of friends and employees but we couldn't find any thawed chickens. Everything at the store is frozen, solid as a rock. I guess we wont have...
  15. whittling chip

    NOTHING COOKS LIKE A JAMBO. IN MY OPPINION,

    The population in Dacoma is 148, isn't it? You can feed an entire town. Don't mistake 148 for the internal temp in a chicken! :) That's an outrageous smoker. I wish I had one. Congrats, WC
  16. whittling chip

    September Throwdown............................................

    I think this is going to be great. I noticed the picture of the fatty in the original post and the egg looks like it has a runny yoke! I'd vote for that one, just because. It will be interesting to see the weave on all the entries. I'm also looking forward to seeing some pastry on the outside...
  17. whittling chip

    Ole Hickory SSRD Commercial Smoker

    The post is over a year old and this thread is his only thread. You might try giving him a call. For more pictures or info Call Scott at 602-568-7182 Hope that helps. WC
  18. whittling chip

    Alligator Roast on the grill

    That's a great recipe and good advice. Especially the pull temp at 160 degrees. It keeps the meat very moist and tender. Not like the stuff you buy for appetizers at a restaurant. Normally overcooked and a little tuff. Just out of curiosity, what's your location? A Bills fan can be from...
  19. whittling chip

    Extreme Shark Smoking Discussion

    Results are on his original post on the first page of the thread. Hopefully this link works... http://www.facebook.com/TheSharkTournaRoast?ref=stream Glad they had a great time. WC
  20. whittling chip

    Premium Membership

    Couldn't say it any better Chef Jimmy J. This site is worth everything you put in to it. This site is a great thing. WC
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