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Thanks all! I'll keep you all posted!

Hello all. I was planning on smoking a brisket late tomorrow, but plans changed and I won't smoke it until Saturday night. The problem is, I seasoned it w SPOG a couple hours ago. Is it okay to leave it alone until I plop it on Saturday night? Or will more than 24 hours of having it seasoned...

Hey Al, sorry for the late reply. Not a great success for me this time around. I followed all the instructions, but, it was in the smoker for about 10 hours and it never went above around 185°F. I had 2 temp probes, and they were damn near spot on. The last time I went to baste it, there was no...

Will do Al - thanks again for the advice!

Great. I'm going to cook the flat tomorrow for the 4th of July. I'll let you know how I make out. Thanks Al!!!

Also, you didn't mention (unless I missed it!) about covering it, particularly around 160 F. No cover at all?

Hey Al, I have an 8 lb. brisket flat - is that too big for this recipe? I saw another post with a 2 lb. and want to make sure. Any advice would be appreciated!!!

Thanks Jimmy!

Thank's. Should I start the clock over and keep it in for another 8 days?

I got distracted and have yet to add additional cure. Can I still add or is it too late? If it's too late, what can I do with the meat?

Yes I got off subject a bit. I used cure 1, and apparently used wrong formula. A lot of misleading info out on web. JJ sent correct calculator so I'm good. But a lot of info out there comparing cure 1 to TC. Just tying to assist those who may be using one or the other, as miscalculations can...

I did use cure #1, but would think any advice that anyone has regarding these 2 cures could shed some insight on this as it can be dangerous

I was wondering about that. A lot of websites say they're the same, but?

Thanks JJ. I'm about 12% lower than I should be! Thankfully the problem can be "cured"! Sorry, I couldn't resist!

Hello all. I started making a batch of "BBBB", Bears Buck Board Bacon, and just realized I didn't use enough cure. I did it 2 nights ago. In loose vac sealed bags in fridge. I have my original calculation, so I can figure out how much more is needed. Is it safe to add to bags? Also, is there a...

Hello all. I just got a deboned hind quarter (football) roast and want to smoke it. Reading all kind of suggestions on brining, marinating, etc., but finding all kinds of info... soaking in ice for 4 to 5 days and changing ice often, to just seasoning it right away and throwing it in smoker...

Hey Murray are you using the bluetooth app? Every time I used the app, the unit would spike. The display would say like 800° (even though it can't go above 275°). I'm not sure what the actual temp inside was - I was too busy freaking out about the high temp. I stopped using the bluetooth, and it...

Not trying to get anyone upset here, but the original point of my questions was in the differences in brands of pellets. I checked B & B's website, and just did again, and saw no mention of anything other than 100% premium hardwood. It doesn't tell of a mix, or percentage (maybe it does on the...

I just went on both Grillers Gold and B & B, and they both say 100% wood, but never mention 100% of the wood you're buying, like hickory, apple, etc. I would think if someone went through the "expense" of making them 100% of the wood you wanted, they would state that, as Todd does on his website...