Recent content by Justin D

So the brisket turned out really nice... it ended up being on the smoker for 16 hours. I chose to chop the whole thing... that's how i prefer it. I served sandwiches all weekend... good feedback from all.

Water. So I woke up a couple of times throughout the night... checked the smoker temp which was all good at around 225. Did the probe test and was getting more buttery each time. It's 6:40 am right now and I just wrapped and transferred to the oven... it's nearly there, but I ran out of fuel...

Flying blind! Yeah, the probe is reading 187 now. Strange. OK... I'll be probing it every few hours I suppose throughout the night. I don't have a backup thermometer.

Repositioned the thermometer... it reads 193 now but that still seems really fast to reach this temperature. 5.5 hours??? Of note - it's not wrapped. Temperature of the smoker has been pretty steady between 225 and 260. It's currently at 244. The probe is most definitely not sliding in like...

This can't be possible? A 15 lb packer... put it on at 4:30 (it is now 9:54) and the temp on my maverick is showing 198. I have it in the thick part of the flat.

I went to Lowes today... two 18 lb twin packs for $20.

Their current location is on Germantown Pike. It's between Collegeville and Eagleville. I'm in the Royersford/Limerick area... near the intersection of Township Line Road and Ridge Pike.

I use the door as a chute... I turn the handle, tilt it back a bit... and just empty my chimney starter onto the door... and voila! Instant slide.

At the end of my street, well within walking distance of my house, is a small shopping center that has a liquor store, beer distributor, an awesome cheesesteak place, an ok Chinese takeout place, an excellent Thai place... Today, I drove by and saw this: Phamous Phil's is a killer bbq...

Man, maybe I should go buy a few more and freeze them.

I just started smoking last year... at the time, pork butts at BJs Wholesale were going for $2.49/lb... so that became my baseline I suppose. A couple of days ago, I was there and the butts are going for $1.49/lb! So I picked up a couple and they're on the smoker now. For those of you who...

I only wrap and oven finish if it's nearing the end and I'm out of time... Typically, I mop a couple of times after the 8 hour mark, then let it go to an internal temp of around 195 and test to see if the bone is ready to come out, then take it, wrap it in foil, put it in a cooler with a...

Ahh... almost forgot to add a picture.

We played unlimited re-buys for the first three rounds. I was the only one to re-buy when I busted out with a straight... he scored a flush on the river. :( Took a couple of hits... my pocket kings lost to pocket aces... my AK suited lost to his JQ unsuited... managed to battle my way back...

No... the house smells wonderful though.