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  1. lawman2391

    Housewarming party!

    Hey y'all - Wanting to do some meat for around 100-150 people for a housewarming party.  Preparing for 150 just in case. I will be doing pulled chicken and pulled pork.  My thought is that if each guest eats 1/3 lb of meat I will need about 50 lbs of meat total.  I have quite a bit of...
  2. lawman2391

    "Blade roast" info

    Just curious as to what y'all's experieince is with Pork shoulder "blade" roasts?  I did my first one yesterday, a small 3.5 lbs.  It did not come out nearly as well as some of my other pork smokes (butt, picnic, etc.).  Wondering if this was me, or the meat.  IF anyone has some experieince with...
  3. lawman2391

    Pork Butt - the seven month freeze!

    Hey y'all - Wanting to get your opinion on this situation.  At the end of last summer (almost 7 months ago) I purchased two pork butts at dirt cheap prices from a local supermarket.  Both of them were packaged in the styrofoam bottom and plastic wrap manner (not cryovac). One of them (Butt #1)...
  4. lawman2391

    Hole in cryovac

    Hey y'all...been smoking for about a year and a half...I purchased a 6.5 lb bone in pork butt that was cryo vac packaged (Tyson brand) about one month ago. It went into the freezer right after I got home and has been there until I pulled it out to start thawing today. It had been in one of...
  5. lawman2391

    2nd pork shoulder attempt...overnighter!

    So, last night I threw on a 7 lb boneless pork shoulder on the ol' Weber Kettle.  Have had only one go-round with a similar shoulder and took over 14 hours before I gave up and took it off at IT of 191 (10:45pm).  See previous posting in my history if interested in that. This time I tried...
  6. lawman2391

    Tribute to my Father...

    Hey guys - Not sure if this is the proper place for this type of post, so my apologies if it is misplaced... Just wanted to take a couple seconds to recognize my father, who is 75 and still grills/smokes food about 3-4 times per week.  I owe my love of everything grilled/smoked to him and he...
  7. lawman2391

    First Fatty going down tonight...K.I.S.S

    Thought I'd delve into the world of fatties this weekend with my first attempt.  I've deemed it a "K.I.S.S." fatty (Keep It Simple Stupid). Just a basic play on the Bacon cheeseburger (beef, 2 kinds of cheese, bacon weave).  I did season the beef with ranch dressing powder, some leftover brisket...
  8. lawman2391

    Worth the money?

    Guy is selling this smoker locally for $35: Says it was new in 1995 and it is a Masterbuilt 7 in 1. So easy question for you guys...WORTH IT OR SKIP IT?
  9. lawman2391

    Boneless Pork shoulder - first attempt this weekend! Que-view as it happens!

    Well, decided that since my first attempt at brisket turned out so well a few weeks ago, that this weekend it was time to venture into the realm of pulled pork!  Will be starting this smoke on early Saturday or Sunday morning with hopes that it will be done mid-late afternoon and be pulled early...
  10. lawman2391

    Que-View of "afterthought" 3-2-1 ribs

    So I did my first brisket yesterday on my Weber charcoal and since I had 14 hours to kill I thought I would try the 3-2-1 method for ribs as an "afterthought" side project.  Had heard much about it, but had a version of making baby backs already that is/was pretty killer so I haven't strayed...
  11. lawman2391

    First Brisket attempt this week...all comments/suggestions welcome

    Hey all - Going to take the plunge and try out a beef brisket at some point this week, since I have the whole week off.  Will probably happen on Wednesday, but not for sure yet. At this point, I'm planning on doing it on my 22" Weber kettle grill and following pretty much exactly the process...
  12. lawman2391

    How many briquettes?

    Hey guys - I have an ECB smoker, have done the mods, and am wondering...for a smoke with temps in the 225 degree range, how many briquettes do you guys use?  Or, if you don't count them out, is it full chimney, half chimney, etc.  Also, do you dump the lit and "greyed" coals onto unlit...
  13. lawman2391

    Best PROLONGED smoke generators?

    OK guys here's the question: What is the best way to generate PROLONGED smoke in a modified Brinkman ECB charcoal smoker?  Dry Chips?  Soaked chips?  Chunks?  Soaked chunks?  Right on the coals?  In a cast iron smoker box? In a foil pouch? If these are your options, what would you do?  Also...
  14. lawman2391

    Twin Cities Smoker Guy reporting for duty...

    Doing the "new member" thing here guys..Name is Lee, from the North Suburbs of the Twin Cities, MN (Coon Rapids to those who are familiar with the area). I am 36, consider myself a moderately skilled GRILLER (Weber, charcoal only), but very novice smoker. I aquired a Brinkman (ECB) smoker...
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