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  1. wklkjn

    Beef Brisket - I need to specifics to try my first one

    Ok, 6am, I prepped the brisket.  Wow did it have a lot of fat on it.  On one end, it had a very hard 'chunk' of fat - maybe 8 " long - I cut it off, as well as trimming some fat off the overall top of the brisket too. It ended up being over 9 pounds from the butcher, in cryovac, so after...
  2. wklkjn

    Beef Brisket - I need to specifics to try my first one

    Thanks Al. Just so I understand, if I'm smoking just a 'flat', I should put it in an aluminum pan with maybe a quart of beef broth in the pan? Also, do I smoke it fat side up or fat side down? Finally, once I wrap it in aluminum foil, I'm thinking I don't need to keep it in the pan of juice...
  3. wklkjn

    Beef Brisket - I need to specifics to try my first one

    I've gotten pretty good now at smoking Pork Shoulder and BB Ribs thanks to the instructions I've received here. I'm going to try a brisket this weekend and would appreciate the technical specs. :) I'm going to smoke it at 225. Yes? What's the internal meat temp I wait for before I wrap it...
    • wklkjn
    • Thread
    • Replies: 15
    • Forum: Beef
  4. wklkjn

    Chicken contamination

    Yep, I completely agree with both of you. I too have gotten sick plenty of times while dining out, but never at home. Thanks for the info.
  5. wklkjn

    Chicken contamination

    Hi. We all know about contamination and I've read good articles here about getting meat up to temp in less than 4 hours, about wiping countertops, cleanliness, and all the rest. Something I've always wondered about.... I just put 4 chicken leg quarters on the grill (too late tosmoke) :). I...
  6. wklkjn

    Weekend update - Pulled Pork and BB Ribs

    Great weekend. Total success, following the tips I've received here. First, the ribs. 3 slabs of baby backs - cut in half to fit the smoker easier. I like the tip of coating with mustard, then sprinkling the MacCormicks on. I did not take off the membrane. 225 to 250 degrees, pecan wood, 2...
    • wklkjn
    • Thread
    • Replies: 3
    • Forum: Pork
  7. Smoked Pulled Pork

    Smoked Pulled Pork

    • wklkjn
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  8. wklkjn

    Smoked Pulled Pork

    Got back on the horse today and made my second attempt at smoking a Pork Butt.  As I found out, it was a Pork Shoulder, bone-in. Can someone explain if there's a difference between the two? So I prepped the Pork last night, rubbed with McCormic and put in plastic bag in fridge. Started the...
    • wklkjn
    • Thread
    • Replies: 12
    • Forum: Pork
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    • wklkjn
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    • Album: Smoked Pulled Pork
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    • wklkjn
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    • Album: Smoked Pulled Pork
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    • wklkjn
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    • wklkjn
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    • Album: Smoked Pulled Pork
  13. wklkjn

    New member, Pulled Pork smoking question

    Update: at just about 6 1/2 hours, I hit 170. Funny thing, the smoker's been running between 260 and 270 and I didn't see what people call the lag time where the meat sits at 160 for several hours.  Mine just went from 155 (when I first put the meat probe in, to 170, in about an hour and a...
  14. wklkjn

    New member, Pulled Pork smoking question

    Well, as long as you don't mind reading, I don't mind posting! We are now 3 1/2 hours into the smoke. My temperature has been unbelievaly steady, between 250 and 260 for almost the whole smoke so far. I have never been able to keep the temperature stable like this but this is the first time...
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    IMG_1603.JPG

    • wklkjn
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  16. wklkjn

    Thermoworks Thermapen MK4

    Ok, it's just me being a cheapskate. I know, I know.  You get what you pay for. So, I have an IGrill mini that I have set up to monitor the smoker temperature - I hadf to buy a $5 clip to mount it to the inside grill.  It works great. And when I saw people recommend the Thermapen, I quickly...
  17. New member, Pulled Pork smoking question

    New member, Pulled Pork smoking question

    • wklkjn
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  18. wklkjn

    New member, Pulled Pork smoking question

    Here we go! Rubbed the pork butt with McCormick and wrapped in fridge overnight. Pecan wood. Water pan full. Pork Butt in the smoker at 7:30am. Smoker temp is 240, I'm monitoring it with the 'I Grill' bluetooth probe. I'll check the IT with my instant temp thermometer. Ok, I showed my...
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    • wklkjn
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  20. wklkjn

    New member, Pulled Pork smoking question

    One more question. The pork butt is 6.5 pounds with bone in. It has a rather heavy, white slab of fat on the one side. Do I put the fat on the bottom when I smoke? Is it better to cut it off before I put it in the smoker? Thanks again. Photos tomorrow!
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