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  1. johnboybaker

    Labor Day brisket

    It came close to the best brisket i've ever made as hard as that is to beleave.
  2. johnboybaker

    Labor Day brisket

  3. IMG_20160905_172625948.jpg

    IMG_20160905_172625948.jpg

    • johnboybaker
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    • Album: Labor Day brisket
  4. IMG_20160905_172234650.jpg

    IMG_20160905_172234650.jpg

    • johnboybaker
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    • Album: Labor Day brisket
  5. johnboybaker

    Labor Day brisket

    sneak peek q-view
  6. 14731010620551356083931.jpg

    14731010620551356083931.jpg

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    • Album: Labor Day brisket
  7. johnboybaker

    Labor Day brisket

    Man this drum holds the temp like a champ
  8. IMG_20160905_125304617.jpg

    IMG_20160905_125304617.jpg

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  9. johnboybaker

    Labor Day brisket

    Yelp the plan is to let the baccon rinder down in the brisket like the fatcap would i hope it works the last time my wife got the trimed flats they turned out a little dry with just the water pan and spraying them.
  10. Labor Day brisket

    Labor Day brisket

  11. johnboybaker

    Labor Day brisket

    Its been a wile since ive posted up anything but i got the time today so here is a few pics and ill post more though out the day The wife got the briskets for me at the store the other day so she got the cut she likes. Lol. So they are trimed flats with no fat cap so i made a baccon wave to put...
  12. IMG_20160905_101114595.jpg

    IMG_20160905_101114595.jpg

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    • Album: Labor Day brisket
  13. IMG_20160905_095912315.jpg

    IMG_20160905_095912315.jpg

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  14. johnboybaker

    Red lined barrels

    The best way I found was a propane torch (the kind that goes on a 20lb tank) burn the in side and out side at the same time. Then a quick wash with some auto was and a few rinses and done. Hole thing takes about 2 hours and it all down to bear metal and if it had any bad stuff in it I know it is...
  15. johnboybaker

    4th thowdown

    Is their going to be a 4th of july thowdown
  16. johnboybaker

    Calling the sauce gurus

    Call me crazy but when I cook butts the last four hours or so I put the butt in a aluminum pan the pull it out for the very last 30 min. And all the droppings that was in the pan witch has all the smoke and rub in it is what I make my sause from.
  17. johnboybaker

    Types of Wood For All Around Smoking

    I'm a all oak man for the heat and prices of flavor wood for the last. I even use oak stick fire coals to grill my steaks over.
  18. johnboybaker

    Looking to buy some decent wood chunks

    I hope no one minds my two cents but I have found that with some of the big box stores the wood has been kiln dried and that seems to make that bitter flavor in the meat. Just check in to the manufacturer to see if it is kiln or air dried. The air dried has I slight higher moisture content and...
  19. johnboybaker

    Splitting Wood

    That's what I find to be true also and I use a 8# splitting maul and an axe.
  20. johnboybaker

    Looking to buy and electric for smaller cooks (mes vs char-broil)

    Thanks for the help guys but I gave the mods on the Big Chief some tweaking and was able to hit 220 with a but in it. And 247 with just abts. So I'm happy with that for now.
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