Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dap9

    What’s up with my skillet?

    Thanks guys. I won't worry about it. Next time it needs a reseasoning, I think I'll try sanding it smooth. Seems like that's the thing to do w/ the newer Lodge stuff. In the meantime, I think I'll ask for a 12" skillet for xmas. One of the "better" brands out there. I got the Lodge before...
  2. dap9

    What’s up with my skillet?

    This is a Lodge 15” that I recently reseasoned. I ran it through my oven’s self-clean cycle and started building up layers using Crisco as described by this guy: The seasoning starts at 3:50 I only clean it with hot water and a Lodge brush. I’ve done some bacon and cooked some eggs in butter...
  3. dap9

    Some observations w/ the Smoke and DigiQ Dx2 and question w/ WSM 22.5"

    Just some FYI: I have a Weber Smokey Mountain 22.5". Hopefully this info is useful... Long story short: I have a WSM 22.5"... When using the Smoke pit probe on the same grate as the DigiQ Dx2 probe, the temps read pretty identical. Last weekend I put the Dx2 on the bottom rack and the...
  4. dap9

    Multiple meats - pork shoulder and separated brisket: Timing?

    To close the loop... The pork butt ended up taking 11 hours on the bottom rack of the WSM. I wrapped it at around 6 hours. It finished quicker than expected, but was piping hot even after 5 hours in a cooler with towels. Came out fantastic! As did the burnt ends. The brisket flat tasted great...
  5. dap9

    Multiple meats - pork shoulder and separated brisket: Timing?

    Thanks. 6-8 hours seems a little short, no? I'm assuming 1.5hrs/lb on the butt which would be around 10 hours. I've yet to go lower than 250 for a brisket, but would like to try it. It seems that 250 is pretty common and 275 is common for the pork so I figured I'd stick w/ 250. I like the...
  6. dap9

    Pork Butt’s

    Looks delish. How big were they? You didn't wrap? Gonna do one tonight for tomorrow.
    • dap9
    • Post #14
    • Forum: Pork
  7. dap9

    Multiple meats - pork shoulder and separated brisket: Timing?

    Hi all, I have a 8ish pound pork shoulder (for pulled pork) and a 17lb brisket that I've separated because I want to do burnt ends separately per Malcom Reed's recipe. I haven't weighed the point and flat, but trimmed about 6lbs of fat off it and would guess that the flat is 7ish pounds and...
    • dap9
    • Thread
    • Replies: 4
    • Forum: Pork
  8. dap9

    BBQ Guru case has some space!

    Yea, that’s where I was heading so I had to reign it in, lol.
  9. dap9

    BBQ Guru case has some space!

    so I filled it up. Go big or go home, right? I started with the ThermPro, which is a nice unit, but really idea of the Smoke’s ability to let me know when my WSM (22.5”) went above below my set temp. Then I figured why not ask for the DigiQ for Christmas... and here we are. Honestly, I...
  10. dap9

    Brisket for chili: wrap or don’t wrap?

    Lots of great posts, thanks. I failed to mention that this was for a chili cook off...nothing formal; my CrossFit gym did an in-house competition followed by a chili cook off and bake off. CrossFit folk love their exercise, but they also love their gluttonous food and beer! Well I won the chili...
    • dap9
    • Post #19
    • Forum: Beef
  11. dap9

    Brisket for chili: wrap or don’t wrap?

    Yea, I had some leftover brisket from last week, but the recipe I’m working with required more than I had. And, well, I love an excuse to smoke another brisket! So here I am. I’m leaning towards the wrap for exactly what you say.
  12. dap9

    Brisket for chili: wrap or don’t wrap?

    As title states: I’m making a brisket for chili. I’m thinking don’t wrap in hopes of a crispier bark. But a Texas Crutch will speed things up. Since it’s going in a chili, I’m not too worried about sacrificing moisture for bark. Think there will be any real difference? I mean, the meat’s...
    • dap9
    • Thread
    • Replies: 27
    • Forum: Beef
  13. dap9

    Brisket problem: temp drop

    Thanks guys. I appreciate the responses and noboundaries’ dissertation. The brisket did get to 200 so I pulled it. It was pretty tender, but it could have been slightly more so. It seemed to pass the fold and pull test. This was the first time I wrapped in parchment paper (used foil last two...
  14. dap9

    Brisket problem: temp drop

    Using a WSM 22.5”. Cooking at 250 Fahrenheit I got a 14lb packer and separated the point and flat prior to cooking. Never did that before, but I think I did a decent job. I’m done my burnt ends based on a recipe from HowtoBBQright and I think that will be perfect. My issue is with the...
    • dap9
    • Thread
    • brisket brisket temp drop
    • Replies: 3
    • Forum: Beef
  15. dap9

    Brisket burnt ends: separate point/flat before cook?

    I’m doing a 14lb brisket and some ribs on my 22.5” WSM this weekend. Gonna try my hand at some burnt ends. Malcom at HowToBBQRight.com has a YouTube vid where he separates the point and flat and cooks them individually. This makes sense because you can get rub on the entire point for the whole...
    • dap9
    • Thread
    • brisket burnt ends
    • Replies: 5
    • Forum: Beef
  16. dap9

    Bought a WSM 22.5" today - question on seasoning temp

    I know the manual says you don't need to season it, but I found Harry Soo's page on how to season it and figured, what the heck... I filled the ring about 2/3 full using the minion method and with the vents wide open, it topped off at 519deg. Is that normal? I can't find anything citing close...
  17. dap9

    First "real" smoke with Masterbuilt Pro Dual Fuel. Brisket flat and ribs. Pics and questions insid

    ​Cool, thanks I'll look into those.  Hopefully that valve has a better feel than the one I got. Unfortunately, I messed my valve up installing the BC orifice.  It's longer and possibly wider than the stock one.  I ordered a new one, but it's backordered.  Looks like my next smoke will be trying...
  18. dap9

    First "real" smoke with Masterbuilt Pro Dual Fuel. Brisket flat and ribs. Pics and questions insid

    ​Thanks for the support.  I figured it'd be a learning curve so I'll keep at it. 
  19. dap9

    Bayou Classic Regulator mod - need some help

    When I screwed in the new orifice, it never hit a stopping point and just kept turning. I did the soapy water test and got bubbles so there's definitely a leak now. It's hard to tell, but the new orifice may have a slight taper. I have some JB Weld so I may as well give that a shot.
  20. dap9

    Bayou Classic Regulator mod - need some help

    Thanks again. Now I'm not sure if I did strip the valve. I definitely widened it. Before, I could only screw the orifice in by hand barely two turns. Now I can scre both of them in by hand no problem. Will your recommendations fix that? I ordered a new valve, but it's on back order so hopefully...
Top Bottom
Back
Clicky