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  1. 1fastss

    Pork Butt not enough smoke

    Cool thanks guys for the info When I say I to warm the meat up I mean to start bringing it up to temp before I throw it on so I am not putting in a ice cold hunk of meat. I have a smoking coming up soon I will let you know how it goes!
  2. 1fastss

    Pork Butt not enough smoke

    Yea I was worried that if shut the vent that might happen so we will cross that off the list. I keep smoking going the whole time till about 10 hours or so in then I end it. I have tried using Apple Wood and Pitmaster's Choice, maybe on this next smoke in a week or so I will to hickory good...
  3. 1fastss

    Pork Butt not enough smoke

    So I have a question for everyone and need all your smart input. :) So my last few pork butts and briskets have not come out with a lot of smoke on them. I bought the a-maze-n-tube-smoker for the smoke and I generate good smoke with that from the looks of it but still does not seem like it is...
  4. 1fastss

    First Smoke with GOSM - Baby Back Ribs

    Hey man, I have had the same issue with mine as well. I have found that if you can get her dialed in at about 220ish leave it be. It will jump in temp from time to time but then settle down. Also I full pan of water helps keep the temp down. Do you have an internal temp probe or are you...
  5. 1fastss

    Roll Call!

    Happy to have you on here Benny, looking forward to the rib smoke this sat! :) Paul
  6. 1fastss

    Hello From Dellachi in Minnesota

    Welcome!!! I would act like I don't know you but I won't :) Glad you logged on at last!!! Yup guys I got him addicted!
  7. 1fastss

    Brisket redemption

    Ok guys because I messed up last time and did not give the qview here is the new post that I promised :) I decided to try a different recipe again for the brisket because I think something has been missing. So I tried this...
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  18. 1fastss

    Brisket time again - 15.6LB

    hahaha, I know I need to redeem my self. Totally wrong and rude. Ok to finish up what I did. :) 1. I cut off the point and sliced it up and put that in beef broth and warmed it up at 225 for about 2 hours. After it was warm I drained out most of the broth, pulled it then put BBQ sauce on top...
  19. 1fastss

    Brisket time again - 15.6LB

    One more question, What temp should the oven be at for the rewarming up of it? SmokinAl, I am sorry I was going to take a picture and I forgot and cut it up. I need to be punished and make another one
  20. 1fastss

    Brisket time again - 15.6LB

    Thanks guys for the advice, how much beef broth should I use?
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