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  1. c45br

    My first smoker, Camp Chef is on it's way!

    Welcome. Good choice with the Campchef. There isn't a lot to learn with it. It's pretty much plug n' play. Just be sure to cover the drip plate with foil. That keeps cleanup to a minimum. The foil does not need to be changed every time. I usually let it go for 3-4 smokes or grillings. Just...
  2. c45br

    Camp chef

    I doubt you'll be disappointed with the Campchef.
  3. c45br

    Brisket

    Partially cooking anything, and later finishing is never good. Even when you par-boil something, it's finished with another method. The exception is blanching before immediately freezing. 
  4. c45br

    Poor Brisket Choices

    Well, there is none left, so I guess I did alright. Actually it was more than alright. It was downright delicious, tender and juicy to the point of dissolving in your mouth. Separating the flat and point cut the smoke down to about 13 hours. It was a 9:00 PM start. 160° and wrapped at 6:00 am...
  5. c45br

    Stall

    Normal, You never know how long it will stall. Some will wrap it at that point.
  6. c45br

    First brisket (overnight)

    Put mine on at 9:00 pm, 160° and wrapped at 6:00 am. It's 189° right now. It's going to a party at 3:00 pm, so the timing is about perfect. BTW, it was 14 pounder that I separated the flat and point into two pieces.
  7. c45br

    Poor Brisket Choices

    Catfish bait is always another option, but at $3.49 lb. that's some pricey bait.
  8. c45br

    Smoked Prime Rib (First of 2017)

    The roast looks outstanding! 
  9. c45br

    Poor Brisket Choices

    I went to the local restaurant supply yesterday to get a brisket to smoke for a housewarming party tomorrow. I grabbed the last packer in the floor cooler. It was 14.5 lbs. @ $3.49 per. It was pretty fatty and pretty thin on the flat end, but the right size. I headed to the service desk and the...
    • c45br
    • Thread
    • Replies: 5
    • Forum: Beef
  10. c45br

    Which pellet smoker to go with

    I did a ton of research, and boiled it down to CampChef SmokePro DLX. It has great features that the others don't, like the hopper clean-out chute, and burn pot clean-out rod (LOVE IT!). It also has a good list of available attachments. Very heavy and solidly built. Smoke is light and fairly...
  11. c45br

    Chuckie burnt ends

    Yep, looks real good. I've had the same issue with chucks. I did a couple for 12 hours to 205 and they wear still difficult to pull, but I did it anyway. The tacos were amazing and I have some set in the freezer for chili con carne. Sent from my iPhone using Tapatalk
  12. c45br

    Easter Ham

    No, I just took it out of the plastic and washed it off. 
  13. Easter Ham

    Easter Ham

    • c45br
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  14. c45br

    Easter Ham

    Better late than never, but I've been working. I simply poked some cloves in it and globbed some crushed pineapple on it. I didn't have any slices so I made do. Into the Camp Chef with Apple pellets and a few hours later... voilà! So tender and juicy.
    • c45br
    • Thread
    • Replies: 5
    • Forum: Pork
  15. IMG_2924.JPG

    IMG_2924.JPG

    • c45br
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    • Album: Easter Ham
  16. IMG_2922.JPG

    IMG_2922.JPG

    • c45br
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    • Album: Easter Ham
  17. c45br

    Hardtop Canopy

    Mine is 10'x16' concrete slab, screened in, abutted to the house. I call it a porch :)
  18. c45br

    Pork loin

    Having lived through severe Salmonella, I'll have mine well done. 
  19. c45br

    Largest Brisket

    I just did a 17 LBer on my pellet grill at high smoke setting. It his the stall at 12 hours, I did wrap it and turned the heat to 250°. Plenty of bark at the end. Pics here... http://www.smokingmeatforums.com/t/260760/happy-day#post_1690791
  20. c45br

    Dang, Ny'ers

    Well, I didn't realize there is a group for NYers. I just found it. I'm Bob, from Hampton in Washington County. 
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