Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. michaelt1959

    Whole gator - how to gut?

    Anybody here have a good video on how to gut (not flesh out) a whole gator (about 15 pounder)? We want to smoke it whole, but have been told the process of removing the gut is, well, messy and can contaminate the rest of the meat if not removed properly. Can't find anything on how to gut it...
  2. michaelt1959

    Moving a heavy cast iron offset ....

    I've got two cast iron offsets one weighing in around 450 lbs and the other 700 lbs or so and once I got them set they have not moved in 4 years now. Crazy question, but for those of you with big cast irons how often do you move them, and why? Or, do you get them set for prevailing draft and...
  3. michaelt1959

    Fifty (50) smoked taters tomorrow

    Done "smoked taters" many times ..... but not 50 at a time. Any suggestions? How long @ 250 degrees should I plan on them being on? Thanks in advance ....
  4. michaelt1959

    Offset ambient temp after 825 hours of no fuel, etc.

    Hi all. It has been a while since I have been active but I would like to thank everyone for the wealth of information I glean regularly. With that said, I have a question. We took our XMAS proteins (Prime Rib) off today @ noon CST. I just went out to do a quick clean on the pit (3/16" chamber...
  5. michaelt1959

    17lb Brisket packer - NO stall ?

    Hi all. I've done some 40 briskets in the past year or so and this is the first with NO stall whatsoever and I am at 174 internal. Will she stall in anyone's opinion? Do I just let her run?  Thanks in advance in everyone's insight and perspective. Michael
  6. michaelt1959

    Crimped Thermometer wires - any solutions?

    Hi all.  Santa was good enough to bring a new vertical and horizontal offset stick burner manufactured here in Houston by Pits by JJ. Love the unit and posted pics under a previous thread. But .... the door on the vertical section is so tight it crimps the wires to my Acu-rite thermometers...
  7. michaelt1959

    New Equipment - maintenance question

    Merry Christmas to all on this site and my thanks again for all the great insight and perspective over the past months.  One of these days I hope to shed the "newbie" label. Santa was good enough to bring me a new smoker this Christmas. After much toil and consideration he decided to bring me a...
  8. michaelt1959

    Labor day weekend brisket - just sharing

    Thought I would share the progress on this weekend's labor day brisket. I am currently in the middle of a 4 hour stall so thought I would share some pics. This is my first brisket after making some mods to my vertical offset. It''s very well sealed now and I am anxious to see how the tuning...
  9. michaelt1959

    Root Beer Spare Ribs - new favorite. Bucket list smoke?

    Ok.  Had to share this, or so my neighbor told me.  Spare ribs. Modified 3/2/1 method.  Ended up being 3/2.5/.3 ... but still PERFECT texture, etc. 100% fresh Pecan wood, by the way. Been hearing about this recipe - made them 3 weeks ago to rave reviews but wanted to try them again with this...
  10. michaelt1959

    Newbie (finally) schools himself - opinions appreciated

    Well, for a year or so now I have been telling myself that my (Brinkmann) offset vertical was doing a decent job - yes, she leaked heat and smoke but I kept trying to convince myself it was not that bad. Better than springing for a "quality" pit of some kind. Boy was I wrong to think she was...
  11. michaelt1959

    Cleaning the Smoker - crazy approach but just a helpful tip (I hope)

    Y'all are gonna' think I'm crazy but I (finally) decided to expedite the clean up process on my smoker (Brinkman Vertical, no mods (yet), but ordered a mod kit today 'cause she's showing her age).  It's a cheesy newbie piece of equipment, but thus far is has served me well in more ways than one...
  12. michaelt1959

    Brisket - Breaking a cardinal rule?

    Ok. The newbie that I am (18 months), I do a brisket every other weekend because I am bound and determined to master that hunk of stubborn muscle if it frickin kills me.  My growing and recent success with brisket is do in large part to the insight I glean from this site. So, thank you all again...
  13. michaelt1959

    Reality TV - Brisket from a newbie's perspective

    Ok. I know I'm a newbie (18 months).  But I don't get something.  I have done a few Briskets now. Some pretty good, some not. On average, they take least 1 - 1 1/2 hrs COOK TIME per lb. Yet, these darn reality TV spots show them going from shrink wrap to Judge in 9 hours.  Really? What am I...
  14. michaelt1959

    Brisket - Negative stall?

    Hi all.  5 hours into a 20lb brisket.  Stall at 155. I'm patient. It's been an hour now ....but she is moving backwards. I am now at 151 and dropping slowly.  My temp is VERY consistent @ 225.   This is probably my 50th brisket in 18 months and never experienced a negative move.  Is this to be...
  15. michaelt1959

    Brisket - negative stall

    Hi all.  5 hours into a 20lb brisket.  Stall at 155. I'm patient. It's been an hour now ....but she is moving backwards. I am now at 151 and dropping slowly.  My temp is VERY consistent @ 225.   This is probably my 50th brisket in 18 months and never experienced a negative move.  Is this to be...
  16. michaelt1959

    Pork Shoulder - accelerated cook time?

    Hi all. A quick thank you to everyone on this site .... continues to be a great resource. I brined a 12lb Pork Shoulder for 2 days, applied rub and saran-wrapped for 24 hours, and then anticipated at least 10-12 hours cook time @ 225-250 over Pecan wood in a Brinkman vertical smoker.  However...
  17. michaelt1959

    Introduction

    Good morning to all.  I am a relatively new member and I wanted to both start getting familiar with the proper protocols of the site as well as thank everyone for their knowledge and experience as it has been extremely helpful! My name is Michael and I live north of Houston, Texas on the north...
Top Bottom
Back
Clicky