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  1. papadon

    Butts and brisket

    Smoking at 240 with blue bag and pecan chunks, water in the pan. This is the first cook on the new 22” WSM.
  2. papadon

    Butts and brisket

    6:30 this morning, brisket at 163. I like the color so I wrapped. Butts were at 160 and I liked their color. I wanted some rest so I wrapped them too. No pics of the butts (10lb and 7lb). Here is brisket after 6.5hrs.
  3. papadon

    Butts and brisket

    Started the butts on the middle grate at 10 pm and put the 18pound prime grade brisket on at 12 midnight.
  4. papadon

    Maverick 732 issue?

    I buy mine from Amazon though
  5. papadon

    Maverick 732 issue?

    ^^^ what Bama BBQ said. The replacement probes are better and longer.
  6. papadon

    brined and smoked chicken breast

    You got skills my friend!
  7. papadon

    70 Marines against a Bar-b-chef offset smoker?

    Thank you. I saved up for a long time to get what I wanted. Just remember, it's the cook not the cooker that makes good food.
  8. papadon

    70 Marines against a Bar-b-chef offset smoker?

    Great thread, good job on the cook. Most of all, thank you for your service.
  9. papadon

    Brisket on a stick burner

    Question about your smoker - how do you like it? I just got it and I love it so far. Pretty easy to keep temps? Yes, no different and in some ways easier than charcoal. (Note: this is not a "set it and forget it" type of rig.) Have you used it in cold weather yet? No but I plan to. I cook all...
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  11. papadon

    Brisket on a stick burner

    Leftover burned ends, reheated. Yum!!'
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  14. papadon

    Brisket on a stick burner

    I know the slice is thick but it's my piece.
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  17. Brisket on a stick burner

    Brisket on a stick burner

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  18. papadon

    Brisket on a stick burner

    Here is a couple pics of a brisket on my Shirley Fabrication smoker/cooker. I've never cooked solely with wood alone. Let me first give a few pics of my cooker. The craftsmanship and quality in the cooker are amazing!
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