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  1. whiskeyboyz

    Brinkmann Trailmaster Limited Edition

    Brisket, like any thing else you smoke is all about internal temp. I smoke hot and fast. 350-375 and pan my briskets in a throw away aluminum pan. At 150 degrees internal temp, I cover the pan with heavy foil, putting in some beer or bourbon and Simply Apple apple juice mixed 50/50. Cover and...
  2. whiskeyboyz

    Brinkmann Trailmaster Limited Edition

    we never trim briskets. that fat cap protects the meat . trick we learned. leave them in the pan. the AU Jus is saved that way.  When a large piece of meat like that or butts reach an internal temp of 150 degrees, cover it with aluminum foil and keep cooking. at that point you can stop adding...
  3. whiskeyboyz

    Andouille stuffed pork tenderloin

    looks awesome. I am going to have to try that one. Thanks for sharing
  4. whiskeyboyz

    Brinkmann Trailmaster Limited Edition

    looks great.
  5. whiskeyboyz

    1st time smoker - temp problems with my Brinkman Smoke N Grill

    Raising the charcoal grid will help. I have one of these Smoke and Pits, I love it. Using a couple of bricks under the charcoal grid works fine. using 100% lump charcoal burns hotter and produces less ash build up, also, along with some smoking wood. check out my baffle at...
  6. whiskeyboyz

    Temperature control for my Oklahoma Joe Longhorn

    MisterBaffler4.pdf (1,296k. pdf file) Offset smokers are much like a car engine. They have to breathe. Always] leave the stack fully open for exhaust and adjust the temp by opening the intake damper. Use 100% lump charcoal, it burns hotter and produces less ash. Also raise the charcoal grid up...
  7. whiskeyboyz

    Char-Griller Smokin Pro with firebox- Mods

    go to www,kickassbbqsouth.com and check out Mister Baffler. Many have had great success with my baffle
  8. whiskeyboyz

    Royal Oak Lump Charcoal

    good gracious, I hope you ain't smoking with PINE!  THAT WOULD BE A NASTY FLAVOR IN YOUR MEAT.  About like using Walnut.
  9. whiskeyboyz

    Royal Oak Lump Charcoal

    We teach, in our BBq101 Classes, the benefits of using "royal Oak" lump in offset smokers. first and foremost it is all natural. Briquets are made with a binding agent to form the briquettes, this can get into your food. Lump burns hotter and produces less ash.
  10. whiskeyboyz

    Brinkmann Pitmaster Deluxe

    The older Pitmaster deluxes were built heavier than the ones offered now days..  I still have mine. the first smoker I bought. I added one of my "mister Baffler" baffles and it still holds 300 degrees across the entire cooking chamber  Perfect for ribs. Had to replace the firebox on it a few...
  11. whiskeyboyz

    Neighbor got a Brinkman Trailbalzer for Xmas...not going so well..advice?

    I always pan my butts after I inject them with a 50/50 mixture of Makers Mark bourbon and Simply Apple apple juice. Rub them down, fat cap down. Large pieces of meat reach a stall point at about 150-160. Cover them with aluminum foil and keep cooking. I usually pull mine off at 205 internal...
  12. whiskeyboyz

    Temperature control for my Oklahoma Joe Longhorn

    I have never ever adjusted the exhaust stack. Leave it open all the way, its only purpose is to keep the rain out. offsets are like car engines they have to breathe to flow right. blocking off some heat and smoke allows you to regulate the chamber heat.
  13. whiskeyboyz

    Brinkmann Smoke N Pit low temps, too much charcoal

    not an all day cook, just until the ribs are done. we beleive that lump is the answer along with a few pieces of wood
  14. whiskeyboyz

    Brinkmann Smoke N Pit low temps, too much charcoal

    I didn't mean to come across that way. I am just saying that we have never sealed any of our smokers with rope seals, caulking or any of that. yes we have did simple things like rasing the fire grates up . Rance and I both smoked for years before starting classes in 2009. We have taught approx...
  15. whiskeyboyz

    Brinkmann Smoke N Pit low temps, too much charcoal

    Hardwood lump charcoal burns hotter and produces less ash. Raise that charcoal grid up and inch or so. I love my Brinkmann Smoke and pit. First smoker I ever bought. I can maintain 300 degrees all day using my Mister Baffler baffle and lump charcoal. I don't know of any cook where I have used...
  16. whiskeyboyz

    Brinkmann Smoke N Pit low temps, too much charcoal

    You can get the same results, internal temps, smoke rings, smoke flavor, by cooking hot and fast as you can low and slow. I can do a 10 lb butt and have it up to 205-207 in 4 hours using our techniques, any longer than that and I would be too full of beer to care.
  17. whiskeyboyz

    Brinkmann Smoke N Pit low temps, too much charcoal

    You know folks, I read all of these "remedies" and "mods" to offset smokers and I laugh out loud. We at KickAss BBQ South have been teaching Back yard BBQ Classes for 4 years using Offset Smokers, 1 Brinkmann Smoke and Pit, 1 Older Brinkmann Pitmaster, 2 New Brumsfelds, and 3 CharBroilers. We...
  18. whiskeyboyz

    Overnight 1st brisket smoke with pics!

    you know folks, I have been smoking briskets for many years and we teach BBQ 101 classes in Elizabethtown, KY. WE have Never smoked a brisket no longer than 4-5 hours and always have the same results cooking hot and fast as you get cooking low and slow. Fat cap down so as to protect that $40...
  19. Overnight 1st brisket smoke with pics!

    Overnight 1st brisket smoke with pics!

  20. Brisket1-1-17-15.JPG

    Brisket1-1-17-15.JPG

    • whiskeyboyz
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    • Album: Overnight 1st brisket smoke with pics!
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