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  1. mgent

    Mopping Sauce Recipe Using Woody’s Cook-in’ Sauce

    Thank you
  2. mgent

    Mopping Sauce Recipe Using Woody’s Cook-in’ Sauce

    I’m really grasping at straws here but my late grandfather, who got me interested in smoking meats, used a mopping sauce that he created with Woody’s Cook-in’ Sauce as the base. Nobody in my family has the recipe but I remember the flavor being so rich and nice. I’m wanting to use it as a...
  3. mgent

    My First “Customer”

    😂 cheers
  4. mgent

    My First “Customer”

    Thank y’all, I do realize that I could be opening a can of worms with this friend of a friend. I don’t necessarily want to become a short order cook for this person where they’re placing orders with me at their whim. I figure if it quickly becomes a drag I’ll just put a stop to it with a...
  5. mgent

    What To Charge

    Hello, I have my first “customer” asking me what I will charge to smoke some meat for them. Hoping y’all can give me an idea of how to calculate a fair price to charge a friend of a friend ... Price of meat + price of wood + time it takes + beer I drank = ? Seriously though, I appreciate any tips
  6. mgent

    My First “Customer”

    Hello, I have my first “customer” ,a friend of a friend, asking me what it would cost for me to smoke some meat for them. Can y’all tell me a general rule for or how you go about calculating what to charge someone for smoking them some meat? Price of meat + price of wood + time spent + beer...
  7. mgent

    Toss the Brisket?

    Yessir, thank you
  8. mgent

    Toss the Brisket?

    Happy with the results! Thanks again for the advice
  9. mgent

    Toss the Brisket?

    thanks for the responses, it’s great to finally be an active member of SMF! So glad y’all confirmed that I’m all good with the brisket. It would’ve about ruined half my day to throw that sucker away. Brisket has reached temp, is wrapped and resting in a cooler. I’m gonna go pass back out now...
  10. mgent

    Toss the Brisket?

    Morning everybody, new to the forum but have utilized advice on here many times in the past few years. I have a specific question regarding internal temp safe zone for the 16lb brisket I’m smoking right now. I started the brisket on the smoker at 5pm. Got it up to 155 within the 4 hr time window...
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