Food Smokers and Smoking Tips/Tricks/Techniques

Sweet! Keep me posted. I should be around. I'm over on the Fort Worth side of things, but I'll travel a bit if I'm free.

It (fortunately) ended up to be more bark than bite. A decent bit of rain and a lot of wind, but no hail. The rain wasn't enough to breach the office, so that's a good thing.

 

Well that’s great

 

He's a poop head now... well, more so than normal


@ryanbitt ... stop working and get in here

 

So he went over to the dark side

 

yup. He still wants to refinish an old offset I believe. I'll try and learn him up.

he better not have wifi or @Kanyon71 will be all over it

 

That’s great

 

$2.96 last time I checked for prime here. Not bad.

what is clod?

 

Beef shoulder, I cooked one couple weeks back.

 

Ive not seen that around here unless its named something else.

 

Need to ask the butcher at your store. They get cut up for different smaller cuts for resale

 

Well as long as his WiFi wasn’t a $1500 add on for a $5000 pit.

 

question, if I smoke three 6# briskets, cook time is still going to be 1.5 per lb correct? its not gonna be 1.5*18# but 1.5*6#. so each brisket should be done in roughly 8 hours~.

 

very nice! I know i havent seen that around here. What you have there looks great!

 

Should be close but cook with with your temperature probe can’t go wrong

 

also strange since southern Idaho has the biggest cow farm Ive seen

 

yea im just trying to set aside a close time. have a party at 11am sunday for easter, wondering if I should start the briskets @ 10 pm or 3 am.

 

They have a great taste rivaling a brisket. They do take quite a bit longer to cook.

 

Don’t forget your rest time with them. I am bad about not allowing time for the rest period.