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I cooked my first brisket on the Pecos Saturday. It took three trips to different grocery stores to find a decent packer that wasn’t an $86 Prime cut, but I ended up with a Choice-grade brisket just shy of 12 pounds before trimming.
Based on weight, I was anticipating an 11- or 12-hour cook...
What better way to say goodbye to summer than with some good smoked hamburgers?
For the kids' last night before kicking off their new school year, I mixed four pounds of 90 percent lean ground beef with a little better than a half-pound of bacon and added two tablespoons of Weber Gourmet Burger...
I appreciate the kind words and support, guys. To answer a question a couple of you raised, no, it didn't taste more smoky to me the next day. And, the family (who weren't out tending the cooker with me) also noted a lack of smoke flavor Saturday.
Jcam, I've thought about reducing my temp to...
I pulled at 135, wrapped in foil and rested for about 20-25 minutes. It was two pieces. I (apparently mistakenly) thought a single Linn has been split into two pieces, so I wrapped them together.
Saturday afternoon, my wife, ahem, informed me she wasn't cooking dinner and that I would be smoking pork loin and 10 pounds of chicken leg quarters that evening for dinner. The good news: my wife actually *wanted* me to run the smoker. The bad news: the meat she wanted me to smoke was FROZEN...
So, even though I've already got a couple of cooks under my belt with the new Pecos, I decided to use the little bit of wood and lump I had left sitting around to run a biscuit test so I could see where my hot spots are in the cook chamber. I'm running the factory firebox plate as a makeshift...
Except for an unexpected afternoon downpour that caught just enough of my firebox to cause a temporary fall in temperatures, Saturday's smoke went very well. I started with a boneless butt, then added some spare ribs about two hours later.
I started out by getting a good fire going using lump...
I've been smoking everything from bacon to briskets to veggies for years, but I recently picked up my first offset smoker. I'd planned to fire it up this weekend and load in some pork spare ribs I found in a raid on the kitchen, but by foolishly announcing my plans I started a family smoke war...
I started throwing hickory chunks in with anything I grill a couple of years ago. It makes a huge difference. My family doesn't know what changed, but they sure did notice the pop of new flavors!
I've been a longtime lurker, watching this site for tips and ideas for my outdoor cooks for years. This week, a belated birthday present saw a new Old Country Pecos follow me home from Academy.
Years ago, I began smoking on a horizontal Brinkmann hexagonal grill. I can't recall the product...