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  1. fisher6688

    Is there a difference between picnic and the butt

    got a picnic shoulder from wal mart. is the only difference just an additional bone inside of it? just smoke per the instructions of the pork sticky?
  2. fisher6688

    Got the Old Country BBQ Wrangler and I have Questions

    they are nice, but i have only done a few smokes on mine. still tinkering with trying to get steady low temps. it can hold higher heat better. as in 275 and up as far as i have seen. Im thinking about building a charcoal basket to do the minion method to see if i can get more consistent lower...
  3. fisher6688

    First brisket for me

    thanks for all your help!
  4. fisher6688

    Got the Old Country BBQ Wrangler and I have Questions

    Okay guys I did a little switcheroo since I don't having tuning plates. I used the charcoal grate that came with the wrangler. Placed it upside down inside my barrel. It sits about 1 or 2 cm above the lowest point of the baffle. I cut an old grate to use as my new charcoal support
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  6. fisher6688

    First brisket for me

    and where are you putting your thermo in the meat? right in the middle of the thickest part of the point?
  7. fisher6688

    First brisket for me

    yeah it does. so its all a matter of letting it cook longer. temp could be the same or higher internally. How would you suggest to check the "doneness". toothpick? it is hard for me to tell with a toothpick how done it is. probably because i do not have the experience yet on how it should feel...
  8. fisher6688

    FIRE management

    i have read the stick burning 101 article. i have the wrangler. I keep getting fluctuating temps. I start with a half chimney of charcoal let em ash over good. then i add two mini logs by western. Oak wood. let them catch fire and start shutting the lids, i leave the vent about half way. my...
  9. fisher6688

    First brisket for me

    Thanks for the info! I think i know what you mean, i have seen the brisket when those connective tissue are basically not holding the meat together anymore. almost like they break apart right at each line. is that what you are talking about? would you suggest letting it rest longer or it should...
  10. fisher6688

    First brisket for me

    fat up
  11. fisher6688

    First brisket for me

    And looks like I need to trim a little more fat off next time haha
  12. fisher6688

    First brisket for me

    Here's the flat sliced. Now i feel it was a little dry so I dipped it back in its juices for the pic. Maybe next time I will have to pull it quicker. I need a good digital thermo. I'm gonna order a maverick soon.
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  14. fisher6688

    First brisket for me

    Alright just took it out of oven, poke test pretty good. i had two digitals in there, too bad they are cheap thermometers. one said 189 and one said 196 so i pulled it and put it in the cooler with couple towels on top of it. i will take it out of the cooler in probably 2 or 3 hours
  15. fisher6688

    First brisket for me

    Thank you for your advice! have a great holiday
  16. fisher6688

    First brisket for me

    How easy should the toothpick or probe be going in and where do i poke? on the thickest part of the flat or in the point or both. should it glide in like sticking into butter or should it have some resistance. 
  17. fisher6688

    First brisket for me

    Shoot im not sure haha. I am thinking i will start toothpickin around 195, any suggestions?
  18. fisher6688

    First brisket for me

    Also i think i need to hit it with a different rub next time. I see Franklin from Austin TX likes to just use salt and pepper, heavy amounts and create a nice thick black bark. I wonder if i change it up it will create more of a bark. mine seems kind of moist. 
  19. fisher6688

    First brisket for me

    This is true. and thank you
  20. fisher6688

    First brisket for me

    Now it is In the oven at 225 wrapped in foil. Didn't want to screw up the cook and get fluctuating temps on the smoker. And I save some wood fuel. It's now 6 hours into the cook and internal of 187
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