Big Swole
is one Smokin' Farker
- Joined
- Jul 3, 2016
- Location
- Atlanta, Ga
Www.bbqgaskets.Com is the only one I know of because Paul Shirley uses them.
Awesome! Thank you!
Www.bbqgaskets.Com is the only one I know of because Paul Shirley uses them.
horizon smokers, just get what width you need.Any pics of the convection plate??
Where to get one??
http://www.bbq-brethren.com/forum/showthread.php?t=173974
Make that Friend do all your chores till you're healed.... :mrgreen:
Ouch man! Hopefully you get back on track sooner. My 1500lb LSG V/O ran away from me on a small decline like a freight train and almost mowed Pops down. He was along first to help me move it to the backyard before my buddies showed and I got impatient. Stupid on my part but scares the sh*t out me until today. :shock:
Good looking grub!!
The big question...how was the smoke flavor?
Wanted to finally try a real cook on the used Old Country Wrangler I bought on CL ( the one that caused my dang broken wrist - some have heard the story).
Anyway.... I have friends at a local grocery and they trim full packer briskets for me and then re-weigh for my price 12 lb. trimmed brisket for just over $41.00
Not paying for fat is awesome!!
Bought a small butt too (half one actually).
Bought some Hickory and Cherry splits yesterday. They are too long though. Going to have to cut them in half. One large split seemed to spike temps too high. It was bouncing up and down a good bit. Trying to stay around 250-275 though.
First time using my Maverick that the previous owner of my new used Yoder YS480 gave me... Very cool to have the remote inside and see temps outside. :biggrin1:
Anyway... Due to some hight temp spikes, This brisket finished pretty dang fast.. It was 200-203 and fairly probe tender...But I finally wrapped it and stuck it in the oven at 205 for about another hour...Just lowered it to 170*....Holding it there until tmrw for serving.
First real cook seemed to go fairly well...We'll know once I taste it though. I still have a LOT to learn about cooking on an offset.
OH!!! anyone ever used a few wood splits as "Tuning Plates"??? lol
I was worried about heat right under the brisket since this pit is so small, so I put two splits under the grate and spaced them out like tuning plates... No clue if it worked...lol
Anybody have a advice on meat placement on the grate or anything that might help, please feel free to post.
I couldn't wait any longer... lol
Pulled the butt....it was WAY tender and YUMMMM!!
sliced the end cut and a few off the flat of the brisket!! Wow.....!! I think I'm in LOVE with Offset smoking!!!!! Little dry but Awesome Awesome taste!!