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  1. gcansmoke

    Flap on the "pointed side" of the brisket

    ...i'm going to try and smoke half a brisket today, the "point" half.  After trimming away most of the fat, I have a flap of meat near the point that was attached solely by hard fat.  But after I've trimmed the fat this flap is barely hanging on.  My question: is do I just cut this portion of...
  2. gcansmoke

    Sous vide substitute...

    ...I understand what a Sous vide machine is and what it does...but is it all that difficult to keep a pot of water at a specific temperature of let's say 130 degrees over the course of two hours???? Geoff 
  3. gcansmoke

    Pre-Brined in the packaged???

    ...I hope to slow cook a Purdue 4lb whole chicken.  Two questions:  1)  The chicken is tightly wrap (the way it was purchased) what seems to be in water.  Would this be considered a possible brine mixture in how it's packaged??  Or is this just packaged in water.  Either way is brining  still...
  4. gcansmoke

    Texas Cheat....

    ...I hoping to do some smoking on my gas grill.  My question is...in ratio to cooking time, how much of that should be for smoking?? For example:  If I wish to slow cook a 4 lb brisket @ 1.5 hr  per pound which equals six hours.  How much of that time do I need smoke on my grill.  After the...
  5. gcansmoke

    Shrink Wrap on probes for the ET-733??

      I just received my Maverick ET-733 from Amazon and I'm really anxious to use it.  Any input for sealing where the wire connects to the probes with wire shrink wrap???  Would you suggest this???  I've heard with possibly keeping water out ....it could also keep water in.  Is this just an an...
  6. gcansmoke

    Weber Smokey Joe smoker mod

    ...I'm considering making a Weber Smokey Joe smoker with some directions I've found on the internet.  My question is, how do you add water to the smoker after you start cooking???  It seems like it would difficult to add water to the water pan/diffuser, once you starting the smoking process.  On...
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