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  1. bignick1984

    My best pulled pork!!

    Smart and Final had a sell on piggy, so i took it home. I used mesquite bbq light pellets. The seasoning i picked was meat church honey hog and a dusting of their honey hog "hot". I smoked at the temperature of 225 on my green mountain grill. I usually wrap in tin foil but decided to try...
  2. bignick1984

    Baby backs first time wrapping

    I smoked some baby backs and tried wrapping them for the first time. 2 hours at 250, 2 wrap, and 15 mins unwrapped. I used holy how meat church and honey hog seasoning. I used a light coat of sweet baby ray bbq sauce at the end for the last 15mins.
  3. bignick1984

    Pellet smoker question..

    With pellet smokers, I have seen some people turn their smoke stack/chimney upside down. Does that help with the smoke and what happens to the grease??
  4. bignick1984

    brisket failure!!!

    I had a brisket failure or well it turned into beef jerky.. I prepared the brisket as normal but I took it out an hour early to bring to room temperature. I noticed the tray was filled with water which I thought it was weird, I put the brisket on the smoker at a temp of 225 to smoke it (green...
  5. bignick1984

    where are you getting your pellets from?

    Hey just wondering where you get your pellets from for your smoker? I live in Southern California and seems like not many choices around here and it gets pretty pricey. I usually only get green mountain pellets. I was looking online at bbq delight and it's like $50 a bag.
  6. bignick1984

    bacon wrapped stuffed meatloaf

    I love meatloaf and wanted to try something new and different, so I did a bacon wrapped meatloaf stuffed with cheese and smoked it
  7. bignick1984

    best way to clean a smoker??

    Hey, I'm wondering how people clean their smokers.. I have a gmg pellet grill and it has a sliding tray. I do not put tin foil over that because I like being able to control the smoke/heat with it. I always scrape the tray best I can and scrape everything else I can but there is still grease...
  8. bignick1984

    brisket chili

    I was trying to figure out what to do with the rest of my brisket, I decided to make chili with it. I added cheese and heated up some French onion thingy in the oven. Basic chili, tomato sauce, dark and light beans and seasonings, cube brisket burnt ends plus sliced brisket that was smoked
  9. bignick1984

    brisket help asap!!!

    I bought a 10lb brisket yesterday, trimmed it up a little taking off all the hard fat. I threw the meat on around 12:15am I woke up at 6:30 am to check the pellets and temperature on the meat and the thicker part was reading 209 temp and the smaller side was reading 180'ish Someone help me...
  10. bignick1984

    smoked at low temps?

    Question hopefully someone can answer. How low of temperatures can you safety smoke ribs at?... I was thinking of smoking baby backs at a temperature of 160 degrees for 3-4 hours then bumping up to 190 for 4-5 hours... Has anyone ever done it or would it be safe?
  11. bignick1984

    Help me impress a girl with my first brisket.

    I will be doing my very first Brisket tomorrow or Friday, I need some much needed advice please.  I have a green mountain pellet smoker. I will be using the Texas Blend pellets. most briskets I can find are between 10LB to 15LB, how much fat should I cut off? I understand it needs a 1/4th fat...
  12. bignick1984

    boston butt help!!

    I started this butt late, around 1pm, it a 5lb and I did my first injection. I did not wrap it so it took a while to reach an internal temperature of 203 at a smoking temp of 225 on my smoker. I pulled it off at 10:30pm because I was starving.. When I went to shred it, it looked like the fat...
  13. bignick1984

    baby back ribs

    I have been playing with temperatures and times and recipes for smoking baby backs. I Usually just season them and throw them on the smoker (green mountain grill). What are your tips, recipes, temperatures you do? I'd love any advice!! Here a picture of my last smoke.. I did this low and slow...
  14. bignick1984

    new from southern california

    Hey, my name is Nicholas, I work down in the ports (longshoremen) so you can thank me for unloading and for receiving your foreign made products... joking.. But I am new to smoking, I have a green mountain pellet grill (Daniel Boone) and I really do like it. I have been on the site a few...
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