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  1. gitaryzt1985

    Need help on first full packer brisket.

    Maybe I’ll keep it whole then. I’ll buy one under 15 lbs and try to keep it small enough to lay flat in the PBC.
  2. gitaryzt1985

    Need help on first full packer brisket.

    Thanks! I just realized that if I split them, I can use the half rack on the PBC to hang the flat and let the point sit on the rack. That might be the ticket for space management lol.
  3. gitaryzt1985

    Need help on first full packer brisket.

    I’ve been smoking brisket flats for years on a Webber Kettle with good results, but I’ve got a big party coming up and want to try a full packer and try my hand at burnt ends. I’ve got two questions so I wasn’t sure where to drop this thread. Here goes! 1. Should I split the flat and point...
  4. gitaryzt1985

    After my Kamado Joe arrived damaged twice....

    I bought a Weber Smokey Mountain 18. I can't say I'm not excited, but I'm a bit underwhelmed with the Kamado stuff after my brief experience with it. Ordered a Kamado Joe and it arrived in several shattered pieces. Got a replacement sent to me and it was no different. Canceled it all and...
  5. gitaryzt1985

    Need some tips for smoking beef and pork at the same time

    we just got done eating a bit early since they were done. Fall of the bone, tender, and just all around quite tasty. Next time I’ll be more prepared, but overall a successful 3 hour cook time. They sat in a cooler for 2 hours and I sauced them on the gas grill before serving.
  6. gitaryzt1985

    Need some tips for smoking beef and pork at the same time

    Well.....disaster ensues lol. Kind of. my troubles getting the kettle up to temp are self induced. I opened the lid to check at the 3 hr mark and the beef ribs are done and I’m about out of fuel. I apparently ran it way too hot because I knocked my temperature prob down into the kettle...
  7. gitaryzt1985

    Need some tips for smoking beef and pork at the same time

    thanks! Got them on the grill this morning about 10am. I didn’t anticipate the slow n sear taking as long as it did to get up to temp, but I’ve been at 250 for about an hour and a half now. I’ve got the nice clear blue smoke and everything seems to be moving well. Shooting for about a 6 hour...
  8. gitaryzt1985

    Need some tips for smoking beef and pork at the same time

    They are back ribs
  9. gitaryzt1985

    Need some tips for smoking beef and pork at the same time

    As the title says, I plan to smoke a rack of beef ribs and pork spare ribs at the same time this weekend. I need then done at about the same time, but I’m not sure how to time it. Weapon of choice is my Weber Kettle with a Slow N Sear. It’s the SNS maiden voyage. Planning to smoke at 275...
  10. gitaryzt1985

    Uh oh....Did I Screw Up My Bacon???

    Thanks! I’m gonna try it first, but I hear salty belly screw ups are perfect for cooking in green beans, etc.
  11. gitaryzt1985

    Uh oh....Did I Screw Up My Bacon???

    I think I’ll just consider this belly a loss haha. Not only did I forget the rinse, I built the fire too big and the temps are about 350. I’m already at 150 on the bacon at 1.5 hours. Sometimes you just ain’t got it lol
  12. gitaryzt1985

    Uh oh....Did I Screw Up My Bacon???

    Cured my Bacon for 10 days and put it on the smoker an hour ago. I didn’t rinse it. Slipped my mind! I know that the cure can be toxic I’ve read, so did I screw up by not rinsing? Should I take it off and rinse and put it back on?
  13. gitaryzt1985

    Introducing smoke to gas grill burgers

    Think like a liquid smoke type of flavor. The edges of the burger get red, and it takes like ham/liquid smoke. This happens mostly on charcoal, but can happen on a gas grill as well. Maybe its the worcestershire I put on the top after I flip.
  14. gitaryzt1985

    Introducing smoke to gas grill burgers

    Has anyone used a smoke tube/box when grilling burgers on a gas grill? I want to give this a try, but am a little concerned it may give the burgers a "ham" like flavor. Sometimes my burgers take on a little ham/bacon like flavor on the gas grill, so I don't want to use smoke if that is the...
  15. gitaryzt1985

    Weber Gas Grills Worth the Money???

    I do have stainless grates, and like them "ok" so far. They tend to stick, and they are now black after about 8 uses. What do you do to keep them looking good? I burn everything off and scrape it down after and before every use. Should I be doing more to keep the grates looking good?
  16. gitaryzt1985

    Thinking about smoking an a gas grill....need pointers

    I normally smoke on either my offset or my Weber Kettle, however I am planning to have pulled pork and burger this weekend for a get together, but don't want to spend all day babysitting a smoker. Is there a major flavor difference when smoking on a gas grill with a smoke box vs on a charcoal...
  17. gitaryzt1985

    Weber Gas Grills Worth the Money???

    Well, here she is! SE-410 in smoke color! First cook was heating up a spiral ham yesterday for Easter lunch. Tonight...Filet Mignon! IMG_3807[1] by Johnathan Blackwell, on Flickr IMG_3810[1] by Johnathan Blackwell, on Flickr
  18. gitaryzt1985

    Weber Gas Grills Worth the Money???

    Well...I did something bad... Bought a Genesis II SE410 in the smoke color. I bought it from the BBQGuys and the special edition comes with Stainless grates and flavor bars. Seriously can’t wait...
  19. gitaryzt1985

    Seeking advice on why my meat is not moist

    The difference in being able to "pull apart" and being dry can be as little as 5 degrees in my experience. I've pulled off butts that were at 195-200 and were difficult to pull in sections. I've found that 205 is the magic number. Sometimes though, I just don't have the time to let it keep...
  20. gitaryzt1985

    Weber Gas Grills Worth the Money???

    Is there a 4 burner spirit? $899 for the Genesis is pricey, but really think I need more space... Need...want...it's all the same right?
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