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  1. bensonssmoke

    LG 900

    Here is my LG900 update... I used the unit for several weeks, and continued to see fluctuation in temps. My results were still very good, but I felt I was monitoring the temps too much. Sort of defeats the purpose of getting a pellet smoker, right? Eventually, I had major temp drop. To...
  2. bensonssmoke

    Pulled Pork - no wrap

    I normally go at 235 for Pork Butts, but I wanted to go over night and work on a great bark. I have let them sit in cooler wrapped in towels for as long as 5+ hours. I just don’t want a dry puller Pork because of not wrapping. I went 210 to prolong the cook.
  3. bensonssmoke

    Pulled Pork - no wrap

    Excellent! Do you cook right on the grate, or in a pan? I would like to have some juices for post-pull to mix back in. Don’t have that without wrap or pan. I am going straight on the grate.
  4. bensonssmoke

    Pulled Pork This weekend

    Since you are in SoCal and asking about rubs, I use Lucille’s rub. It is a big hit with my eaters so it makes it worth it. And you can buy a Lucill’s Gift card at Costco to dciscount the cost of the rub and their sauces if you choose.
  5. bensonssmoke

    First smoke

    Have not heard of the Crown Royal Apple spritz. Would love to hear how that goes. I am not a drinker at all, but that stills sounds like something I would like to try.
  6. bensonssmoke

    Pulled Pork - no wrap

    I am trying a 10 lb Pork Butt without wrapping. I have never not wrapped, and am hoping I don’t regret this. I am 8 hours in so far at 210 degrees, and internal sits right now at 165 degrees. My nephew is home from college for first time (Freshmen), and he wants some Pulled Pork - his...
  7. bensonssmoke

    LG 900

    LG 900 has been assembled and started first burn. I set to 500 degrees and let it run. The burn generated a lot of ash that covered the entire inside of the barrel and grill plates - actually, everything. I shut it down and left it to cool for a few hours and then cleaned it up. Shop vac’d...
  8. bensonssmoke

    buying wood chips

    Amazon - free shipping
  9. bensonssmoke

    LET'S TALK BRISKET!!

    My name is Benson, and this is my Brisket story... My first full brisket smoke. Previously smoked flat only on two different occasions with decent results. Landman Great Outdoors propane smoker (not the wide one that easily holds a full brisket. 15+ lb packer brisket purchased at Costco...
  10. LET'S TALK BRISKET!!

    LET'S TALK BRISKET!!

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  15. bensonssmoke

    Brisket / Burnt Ends Wanted!

    Awesome. Thanks for your advice. I will update with results and try to include pics for the first time. And thanks to you and everyone else. I depend on the forums quite a bit - my primary resource.
  16. bensonssmoke

    Brisket / Burnt Ends Wanted!

    Thanks Al. I guess I am still not sure what is next, since I cooked the whole brisket in one piece. Can I cut off the point at 180 IT and return the flat without affecting the flat?
  17. bensonssmoke

    Brisket / Burnt Ends Wanted!

    I am doing a 15 lb. packer brisket (perhaps about 10-11 lbs post trim) for tomorrow dinner. I would like to serve Burnt Ends with dinner. Can I cut off the point after a short rest and get Burnt Ends started and return the flat to rest in cooler? Just trying to figure out how to add Burnt...
  18. bensonssmoke

    Rib Racks

    I am planning a large cook coming up, and my vertical propane smoker is space challenged. Wondering if anyone can tell me how useful these rib racks are that allow you to put the ribs on their sides. I am sure it impacts cook time since there is little space between meats - but any concerns...
  19. bensonssmoke

    Baby Backs from Costco

    Thanks Joe. I did six racks yesterday and expiremented with different rubs, in foil and no foil, etc. Amazingly, I think I made six terrific racks. I gave two racks to my neighbors, kinda my way of saying "sorry you have to smell this every weekend". I had them rested for an hour and...
  20. bensonssmoke

    Brisket - holding the juicy

    I am really trying to understand how these renowned restaurants (Franklin BBQ is my first example) pull their Brisket at 2 am and serve it at noon - and it is so hot and juicy??? Do they wrap in plastic and hold in a warming oven? In foil? Not sure why it is so important to me, but I feel if I...
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