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  1. mrob22

    Questions about hot and fast brisket

    Does the hot and fast give it a better bark?
  2. mrob22

    Questions about hot and fast brisket

    Who all has done hot and fast brisket and also what temp do you cook at? I've seen online anywhere from 300 to 400 degrees. Also what are the downsides or doing hkt and fast vs low and slow? Any tips for doing this? Thinking about giving it a go this weekend Thanks!
    • mrob22
    • Thread
    • Replies: 6
    • Forum: Beef
  3. mrob22

    Dark spot in pork shoulder???

    That was the piece I trimmed off haha
  4. mrob22

    Dark spot in pork shoulder???

    I was prepping a pork butt and noticed a dark purplish spot. I trimmed it off and didnt notice any other like it. Should I be concerned?
  5. mrob22

    Pellet dust in grill?

    Cook on it a few more times and it wont do it any more
  6. mrob22

    Help me make the ultimate smoked chickens!

    So this year for my wife's side of family Thanksgiving we are having whole chickens. I've smoked whole chickens for large groups before and got excellent feedback but I didnt do anything too special. Just brined them and seasoned then smoked. They always come out super moist whether i brine...
  7. mrob22

    favorite thing to cook & why

    I love to smoke any meat really but ribs are prob my favorite
  8. mrob22

    Bacon wrapped chicken bites and boneless thighs

    Sliced up some chicken thighs and wrapped them in bacon and just did some boneless thighs and some candied bacon just because. These turned out excellent
  9. mrob22

    Cupcake Chicken

    That's makes sense lol. That's actually how I found this thread
  10. mrob22

    Cupcake Chicken

    Looks great! Excuse my ignorance but what does making the carousel mean?
  11. mrob22

    Pork shoulder done on the GMG Daniel Boone

    Thanks guys! It definitely took longer than I anticipated but it was worth it
  12. mrob22

    Pork shoulder done on the GMG Daniel Boone

    I did 180° for 4 hours and then bumped it to 225° for the remainder!
  13. mrob22

    Pork shoulder done on the GMG Daniel Boone

    Thanks! I was happy with it. Everybody went back for seconds and thirds
  14. mrob22

    Pork shoulder done on the GMG Daniel Boone

    7.5lb smoked with apple pellets. It took 14 hours with a 2 hour rest afterwards
    • mrob22
    • Thread
    • Replies: 10
    • Forum: Pork
  15. mrob22

    Smoked burgers on the GMG Daniel Boone

    No prob. They are very good, definitely give it a try
  16. mrob22

    Smoked burgers on the GMG Daniel Boone

    Thanks! I started at 180° for about 30 min and then bumped it to 225° for roughly 30-35 minutes and then to about 470° for about 10 minutes to finish them off. My meat thermo wasnt working real good so I cut in to one to see if it was done and it had very little pink so I called it good
  17. mrob22

    Smoked burgers on the GMG Daniel Boone

    Smoked some stuffed burgers on the GMG last night. Stuffed them with cheddar and I added candied jalapenos in mine. My wife toasted the buns and carmelized some onions in the cast iron skillet and made a special mayo to go on them. Definitely one of the best burgers I've ever had!
    • mrob22
    • Thread
    • Replies: 5
    • Forum: Beef
  18. mrob22

    2 racks on my new smoker!

    Thanks everyone! I was very pleased with the ribs and the new grill, it stayed dead on the temp I set it at and performed flawlessly. The hotdogs were for my youngest son lol. He is a picky eater
  19. mrob22

    2 racks on my new smoker!

    Cooked 2 racks of ribs on my new green mountain grill. They are by far the best in have ever done. Perfect bite, super juicy and flavorful. One rack I glazed with a peach glaze I made.
    • mrob22
    • Thread
    • Replies: 7
    • Forum: Pork
  20. mrob22

    GMG Daniel Boone ?'s

    Thanks for the replies guys. How does the Wi-Fi and app work? I have heard mixed things about it
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