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  1. capatin awesome

    Multiprobe thermometer

    Just curious if you did get the XR50, and if so, did you find a decent case for it?
  2. capatin awesome

    Attempting a big ole flat

    Thanks guys. I didn't realize that I wouldn't get the smoke ring. That kinda sucks. I sometimes miss my old WSM. Yeah. I finished the chicken up on the grill. It wasn't the best, but surely wasn't the worst brisket I've done.
  3. capatin awesome

    Attempting a big ole flat

    Well, I pulled the brisket at 205. Let it rest for an hour while everything else caught up. While it tasted good, it didn't have th normal smoke ring "look" to it. While it wasn't dry, it wasn't exactly that awesome moist either. But hey, people liked it. Everything else came out perfectly...
  4. capatin awesome

    Attempting a big ole flat

    Next load. Mac-n-cheeses and chick quarters. Brisket is sitting at 197. not quite ready. Hoping in about an hour, so it can rest while the chick and Mac finish. Man, I hope this plus sweet corn and garlic bread is enough food for 5 adults and 3 kids ;)
  5. capatin awesome

    Attempting a big ole flat

    4-1/2 hours in. Stalled at around 180. Foiled up with the rest of the injection. Smells fantastic!!!
  6. capatin awesome

    Attempting a big ole flat

    We have some friend coming in from out of town, so I decided to smoke a brisket, some Mac and cheese, and some chicken quarters. The wife went shopping, and instead of a whole packer, she came home with an 8.5 pound flat. I have 2 delemmas. First, I've never done just a flat, and I just got...
    • capatin awesome
    • Thread
    • beef brisket brisket brisket first time
    • Replies: 11
    • Forum: Beef
  7. capatin awesome

    Poll about smoking ribs

    Just out of curiosity.
  8. capatin awesome

    Sirloin tip roast on stick burner! What IT?

    Smokin Al, like the rest of this group isn't bad enough, but damn man, every time you comment on something I get hungry!
  9. capatin awesome

    Smoked Scallops

    Since we get to fly solo for the first time on Christmas day, we have a couple of ribeyes for the grill and some lobster tails we're gonna try on the smoker. I'm actually getting excited about Christmas
  10. capatin awesome

    Smoked Scallops

    In hindsight, I didn't smoke the shrooms. And I probably could have thrown those jalapenos in there for a bit as well. Oh well, next time
  11. capatin awesome

    Smoked Scallops

    So, I always forget to do this, but dammit, I'm gonna give it a shot today. I apologize for the shottiness of my final presentation pic. I've been thinking about these bad boys for two days, so I kinda rushed through at the end to "get em while they're hot" Started out with a pound and a half...
  12. capatin awesome

    Sirloin Tip Roast

    Imagine this, but I've come accross some conflicting info as I'm searching. I'm doing a 5# Sirloin tip roast tomorrow in my MES. I would usually smoke this for a little over 2 hours at 225* and pull it at 130* IT maybe a little less. But as I checking things out here, it seems others would...
  13. capatin awesome

    First attempt at 2 briskets in the electric

    19 hours and 170* IT.  I think I'm right on track.  WOW, that never happens.  
  14. First attempt at 2 briskets in the electric

    First attempt at 2 briskets in the electric

  15. capatin awesome

    First attempt at 2 briskets in the electric

    So, with this winter storm starting to work it's way in, I have to smoke two briskets for a party tomorrow night.  I have my smoker in my fairly well ventilated shed to keep it out of the elements, and if needed, I can run my big torpedo heater in there to keep the ambient temp at around 45*  on...
  16. DSCF3700.JPG

    DSCF3700.JPG

    • capatin awesome
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    • Album: First attempt at 2 briskets in the electric
  17. capatin awesome

    Basic Pulled Pork Smoke

    OK, I have a few questions.  Im using Cajun Injector Electrisc smoker.  I just got it for Christmas, so still trying to figure it out.  First and foremost, how much and how often should I be adding the wood chunks?  I own a cabinet shop, so I chop up small pieces of Hickory, Caheey, Oak, and...
  18. capatin awesome

    Checking in from Beautiful Mazon, IL

    Hey folks, I was referred to this site by my buddy Billy Ray out in Kansas City area.  My name is Dan, but for whatever reason, people call me CFA (Captain "effen" Awesome), so I roll with that.  I've had a love hate relationship with smoking over the past year or so.  The hate part being when I...
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