Recent content by TJ Heckman

Brisket Injection: 2 cups beef broth 1/2 cup reg soy sauce 1/2 Worcestershire sauce Rub: Slather one side with olive oil. Sprinkle on the following: Mesquite sea salt, Montreal steak seasoning, reg chili powder, onion powder, garlic powder, fresh cracked black pepper Rub in and repeat steps...

I find that a brisket flat never gets the same feeling as the point. Last few packers I did, I probably took a little too far waiting for the flat to loosen up. I'm going to pull my next packer around 198 and try it. I've been taking them to 205-208 with pretty good results, although I'd like...

Nice looking bones.

I always shred my butts and then keep left overs in tupaware. Reheat with a little sauce in slow cooker and sometimes it tastes better than fresh.

Thanks for the kind words guys. Tomorrow is going to be a pork butt.

I use hot tap water as well.

It took about 13 hours at 250. Took the meat to about 205.

It was 13.5 lbs, after trimming it just fit.

I like to wait about an hour to an hour and a half before putting meat on. I open all the vents and let it burn nice and hot. After about an hour or so, I start closing vents until I get a fairly stable desired cooking temp. By this point I have nice thin smoke, rather than the burning house...

Thanks for the welcome guys! I smoked a full packer yesterday and it was delicious. It looked great and I wanted to post pics but the site won't let me. Maybe because I'm new?

Hello everyone! My name is TJ and I'm relatively new to smoking. I bought a 18" Weber smoky mountain about 4 months ago and I try to get something done every weekend. I've done about 6 full packers, numerous pork butts, a bunch of baby backs and St. Louis ribs, and a couple of chickens. I'm...