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  1. HideP0under17737

    PERFECT RIBS EVERY TIME! This really works!

    gotta try this, thanks for sharing. Jess
  2. HideP0under17737

    PERFECT RIBS EVERY TIME! This really works!

  3. HideP0under17737

    Hello from PA

    thank you George.....yep my wife and I are planning on Fatties for this weekend's cook/smoke Jess
  4. HideP0under17737

    Hello from PA

    Haha yes it seems that folks use sauce to hide bad bbq like bad bands use volume to coverup lack of talent!!!! No, PTOWN and Norfolk.....went to E-City often. Then i was the 5th District Safety and Environmental Hlth guy so I traveled up and down the ECoast for 3 yrs. Swansboro and New Bern...
  5. HideP0under17737

    3 Fatties

    wow, those look great! my wife and i were trying to decide what to cook next in the smoker......problem solved lol
  6. HideP0under17737

    Hello from PA

    Haven’t had good Carolina bbq sauce since I retired from CG!
  7. HideP0under17737

    Brisket

    Some room for improvement but darn this is my best one yet.
  8. HideP0under17737

    Brisket

    thank you, again. I'll look into those.
  9. HideP0under17737

    Brisket

    thank you, unfortunately i probed it after wrapping so i didn't get a feel for the resistance. Yeah that would be helpful lol, My smoker ran between 200 and 215 according to the door thermometer. I'd like to get a better thermometer that i can link to my phone to keep an eye on the smoker temp.
  10. HideP0under17737

    ah 220 hwy in hughesville, thats maybe 90 mins or so from there it sounds

    ah 220 hwy in hughesville, thats maybe 90 mins or so from there it sounds
  11. HideP0under17737

    Brisket

    Just about 12hrs eating will have to wait until tomorrow Wrapped it up in Saran Wrap final temp when pulled was 198, I think a little early but hoping it’ll be fine
  12. HideP0under17737

    Pork Shoulder

    looks awesome
  13. HideP0under17737

    hahah me too, thank God for Google maps!!

    hahah me too, thank God for Google maps!!
  14. HideP0under17737

    Brisket

    this stall is killing me lol been holding at 174 for while grrrrrr
  15. HideP0under17737

    Brisket

    Yep broke down and wrapped it up when it hit 160
  16. HideP0under17737

    Brisket

    ah ok, I've heard that wrapping can turn the bark into mush, so i was curious if i should bother or just keep the smoke on! Jess
  17. HideP0under17737

    Hello from PA

    Thank you Lance!!
  18. HideP0under17737

    Pork Shoulder

    looks good to me
  19. HideP0under17737

    Brisket

    Well here I go again, this will be my second brisket in the smoker, first with paper. At what temp/time do most wrap the brisket up? I was thinking around 150ish?? Any thoughts or guidance is appreciated. Jess
  20. HideP0under17737

    Hello from PA

    Second doing these ribs, turned out well, (I think) even made my own spritzer sauce
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