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  1. M

    Brisket #2 done, have a few questions...

    Finished and sampled my 2nd brisket ever. I will say, its light years ahead of my first. It was on for 16 hours and when I pulled it, it was 201-202 in the point and probe tender. The flat didn't feel as tender, but I pulled it out of precaution. However, upon slicing - it failed the pull test...
  2. M

    Freezing Brisket?

    I'm betting I already know the answer, but just in case. I discovered the grocery store has choice brisket at $2.99/lb and my neighbors asked me if I could smoke one up for their sons birthday in a few weeks. I assume I can freeze it like any other beef and it'll be fine? Brisket is finicky...
  3. M

    Cabela brand smoker

    Does anyone know who actually makes the Cabelas brand smoker? I bought one used in April 2019 and it worked flawlessly until the last time I used it, which was September. Then we moved and it sat until recently when I fired it up to use it. It struggled to get over 250 that night and now...
  4. M

    Smoked Whole Chicken

    Doing an almost last minute whole chicken today. I say last minute because I think it was just pulled from the freezer yesterday. I put it in a brine last night to help with flavor (I hope) and help with thawing. My question is if it's still cold in the middle, will it just extend the cook...
  5. M

    Ribs... Pellet vs Charcoal/Wood

    Recently got my new Weber Kettle so doing a rack of ribs on them to see if I notice a difference between that and my pellet smoker. Same rub, same process, same everything except the smoker itself. Besides, what better to do on a Sunday than make ribs :)
  6. M

    Weber Kettle vs WalMart brand

    My old basic Weber grill has seen better days and I'm thinking seriously about replacing it. Has anyone used the WalMart brand - Expert Grill I think is the name. Are they worth the money or spend the extra money for the Weber? I really considered an Oklahoma Joe Highland, but that's just out...
  7. M

    First Brisket

    Did my first brisket last weekend. I trimmed it the best I could, I had a hard time with some of the fat on the bottom - I blame my knife on that one. Put some rub on it and it let sit in the fridge overnight. Got up Sunday, had it on by 530 at 250 degrees. I covered in a foil pan once it...
  8. M

    Trimming the fatcap

    Has anyone trimmed the fat cap on pork shoulders? I feel like the last few butts I've smoked up have come out extra fatty in the end. Or should I try smoking fat side up? I normally go fat side down and wrap in the 165 range. I'm going to look over my next one better and may consider taking...
  9. M

    How much pulled pork for how many people...

    I was asked if I could make pulled pork for my boys Boy Scout Blue and Gold banquet, I said sure why not. I've found a few formulas to give rough amount of meat needed. From what I've found and figured up, I think I need about 50 lbs (last year had 125 people, I was told to plan for 150 or so)...
  10. M

    Smoking partially thawed shoulder

    Through a miscommunication with my wife, she pulled a shoulder out of the freezer to thaw since I mentioned making pulled pork. I don't expect it to be fully thawed when I put it on the smoker. My question is everything will be fine, right? Not being thawed completely just adds to the cook...
  11. M

    New guy from Nebraska

    Hi everybody! (Hi Dr Nick!... hopefully someone gets that reference otherwise I look like an idiot haha) I've been into smoking for about 8 months, been lurking here for 4 or 5 and finally decided to register and post. Been a charcoal griller for quite some time and currently have 2 pellet...
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