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  1. gotbags-10

    Meat to fat ratio

    So I am trying my hand at sausage for the first time. I picked up a High Mountain summer sausage kit. It gives beef to pork ratios but doesn't talk about fat at all. I have a chuck roast and pork butt I was going to use. I didn't know if I should use all pork fat or have beef fat in there as...
  2. gotbags-10

    Boneless butts

    Do you notice any difference in the finished product between boneless and bone in?
  3. gotbags-10

    Boneless butts

    So I went and picked up a 2 pack of bone in butts only to get home and find out to my surprise thy are boneless. Don't know if they were mislabeled or what but I'm stuck with them. So never cooked one before but I assume it's the same as a regular butt. The only problem is there is a lot of...
  4. gotbags-10

    Stuffing summer sausage

    Want to try summer sausage but I only have the kitchen aid sausage stuffer and the biggest tip it comes with is 5/8. Most of the ss casings are like 2&1/2 ". Is there anyway I can do this? Sent from my iPhone using Tapatalk - now Free
  5. gotbags-10

    Brown sugar and higher pit temps

    So I've generally smoked all my pork from 225-245 because I use a lot of brown sugar in my rub and don't want it to burn. I would love to do my butts or ribs closer to 275 like I do brisket but am concerned if this will be ok with the brown sugar? I know turbinado sugar can withstand a little...
  6. gotbags-10

    Permatex high temp rtv silicone

    Need to fill some small holes in a home built smoker on some of my welds. Seems like this stuff has opinions that go both ways. Deff don't want to use it to only have a bunch of nasty tasting chemical meat. I've seen Rutland talked about as well. Just want to so this once. Thanks nick.
  7. gotbags-10

    Pulled Chuckie. I cheated............but it sure is good!

    Looks awesome! No way is an oven or wrapping in foil cheating. Makes for nice and moist meat.
  8. gotbags-10

    Wrap a brisket fat cap up or down?

    Just to clarify. I am wondering about fat cap up or down when wrapping in foil.
  9. gotbags-10

    Amazen pellet smoker with gas grill question

    I use my amnps in my weber gennesis and it works great. I put it in the grease drip pan under the burner so it gets plenty of o2
  10. gotbags-10

    Jeff's Rub.

    I use it on ribs and butts not briskey's though
  11. gotbags-10

    Wrap a brisket fat cap up or down?

    Just wondered if anyone saw a difference? I've always done mine fat cap down but I think my next one I may try fat cap up so the meat can sit in all the juice.
  12. gotbags-10

    Fresh ham

    It deff has that red color a ham normally has not the normal light pink that regular raw pork has. Just don't know if I should take this to 165 or up to 200 like a butt
  13. gotbags-10

    Fresh ham

    Got it from a butcher all he said was that it was cured but not smoked yet
  14. gotbags-10

    Fresh ham

    Going to try and smoke my first ham today. Never done one. It is cured already but not cooked. I was planning on using Jeff's rub and putting it on at 240 degrees. What temp should I take it to and does anyone thing I should wrap it at a certain point? Thanks nick
  15. gotbags-10

    First time Brisket

    Off to a great start. How do you like that smoker?
  16. gotbags-10

    Grade my brisket cook

    You can still wrap and rest for a few hours. What I do is take mine out when it's done and let it wrest on the counter with a loose foil tent for 15 min to stop the cooking then wrap back up and into the cooler for a couple hours. Otherwise in my experience yes it can over cook in the cooler a...
  17. gotbags-10

    My first brisket, need advice please

    So a few basic things for briskets. First off decide if you want to trim any of the fat off. Most people shoot for a 1/4 inch fat cap others don't trim at all. Then your rub. I'm a SPOG kinda guy. No sweet pork rubs for my briskey's. I typically then throw mine onto a 250-275 degree smoker. You...
  18. gotbags-10

    Whole Packer Brisket -- cook point separately?

    You got a couple of options. If you think you want to make burnt ends cook until flat is done then separate and cube up the point, toss with some rub and sauce and throw them on a medium heat grill for about 15-20 min to crisp them up and render out a little more fat. If you want to have sliced...
  19. gotbags-10

    First Time Pork Shoulder

    The package says butt. Do you have two butts instead of one whole shoulder? All mine come in a pack of two is why I ask
  20. gotbags-10

    Amnps in a brinkman gourmet electric?

    Using a family members red bullet tommorrow and was thinking I would take my amnps. I'm sure they're being used in those smokers. Wondering where people are putting them. Thanks nick
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