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  1. cofi

    Smoking with pine?

    From what I read this is a no go due to cerasote build up but what if I pre burn it it and just shovel coals? This would be for smoking brisket The reason I ask is I can cut my own pine (or aspen) for $30 a cord and oak is $400 per cord
  2. cofi

    Smoking a Turkey15

    10000% agree
  3. cofi

    Any professional guys not doing a Texas crutch?

    That makes a lot of sense thanks for your reply
  4. cofi

    Any professional guys not doing a Texas crutch?

    I'm on the waiting list for his book from our library I can't wait
  5. cofi

    Smoking a Turkey15

    My doctor at the time told me it woulda been healthier to keep smoking then gain weight as rapidly as I did That being said I've since lost 50 of those pounds and am feeling better then ever
  6. cofi

    Smoking a Turkey15

    When I quit smoking(cigarette) I gained 100 pounds you really want to combine quitting with some kind of workout and diet.....which sucks because your aggy from quitting
  7. cofi

    Any professional guys not doing a Texas crutch?

    What is he holding in? Warming box? What temp?
  8. cofi

    Any professional guys not doing a Texas crutch?

    And if not what is your strategy for getting brisket to finish up on schedule? I'm guessing starting 24-30 hours ahead and holding in a warming box or cooler if it finishes early?
  9. cofi

    What temperature for burnt ends?

    Perforated pan was where it's at they came out perfect thanks guys
  10. cofi

    One day I'll have brisket for lunch

    Due to a rip in the space time continuum no matter what time I start my brisket it won't be done till 7-8pm the next day 3am 1am 9pm Lol I think my next ones going in at 5pm the day before I can always hold it in a cooler for a few hours as it will only get better
    • cofi
    • Thread
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    • Forum: Beef
  11. cofi

    What temperature for burnt ends?

    Hank I can usually find Walmart select grade for 2.98lb Feeds our family of 4 for like a week
  12. cofi

    What temperature for burnt ends?

    Awesome thanks b-one
  13. cofi

    Another Brisket Question

    It can come out moist for sure Here's the first one I ever did(lotta good tips in that thread) https://www.ar15.com/mobile/topic.html?b=1&f=5&t=1767352
  14. cofi

    Another Brisket Question

    Yea sounds like it's just the flat post up pics! I personally would only remove any hard fat you find imo just a flat is going to need as much fat to keep it moist as possible
  15. cofi

    What temperature for burnt ends?

    I am thinking I have to raise the temps last brisket I did I threw them on for like 2 hours at 205-225 and they never really rendered down 250-275? Also if anyone has any tips or pictures they would like to share id appreciate it!
    • cofi
    • Thread
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    • Forum: Beef
  16. cofi

    Full Packer 17# w/ qView! Don't Load This Thread Over 28 Baud Modem on AOL w/ Dialup!

    I cook the flat to proper temp Then chop off the point and make it into burnt ends If the flat gets over cooked its dry and terrible If the point gets over cooked its awesome and wonderful
  17. cofi

    Someone stole my pic!

    Thanks bob we are sitting on 40 acres here I get to smoke meat and hunt prairie dogs/coyotes at the same time :) coming from nj it is beyond my wildest dreams
  18. cofi

    Why are my chicken legs bloody?

    Try breaking the leg bones with the back of a knife before you cook em one good break and the blood goes away
  19. cofi

    Someone stole my pic!

    Thanks Gary it is jack of all trades master of none It is my first smoker and I like smoking so much I am having a 250gal propane tank delivered to cut up this winter!
  20. cofi

    Someone stole my pic!

    http://www.smokingmeatforums.com/products/oklahoma-joes-longhorn-triple-3-burner Lol It is a nicer review then I could write :)
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