Recent content by Brandon Cackowski-Schnell

Thanks Kevin. Yeah, I figured I'd sacrifice a slab of ribs to the great and powerful Gods of BBQ Experimentation. I'll foil the brisket to the finish, put the ribs on when the brisket gets foiled and then just check everything within an each of its life.

Thanks for the input Jon. After doing more research to figure out which rib recipe to go with, I'm starting to second guess things. I don't want to serve dry ribs just for the sake of convenience. I'll have my gasser there too, so maybe I'll just make the ribs on it, skip the smoke and just...

Howdy. I've spent some time checking out the various threads in regards to the high heat brisket cooks and high heat babyback rib cooks, but I'm having a slight problem reconciling the times. I have a 4 lb brisket and one good sized (fingertip to elbow) sized rack of babyback ribs. From what...

I just did 9lb of spares (Costco ribs) this past weekend and cooked 'em at around 260 - 275. Took about 4.5 - 5 hours. I took the skirt meat off after 2.5 hours, basted the ribs and then basted every hour from there. I usually cook my ribs at higher temps so that they dont' take as long...

2 boneless butts, both from Costco, both tied. One was about 7 lbs, one was 6 lbs. Put one on the top grate and one on the bottom and started cooking at aroud 252 degrees. It was an overnight cook, so I'mnot sure how long it kept that temp. Put the meat on at 8:30 PM and pulled smaller butt...

I was amazed at how not stressed I was. I think it was from everyone saying that it was real hard to mess up pork butt. The fuel thing was my fault. I was concerned that it wouldn't all fit, so after I filled up the ring, I took some briquettes from the ring and put them in the chimney. Of...

This weekend I conquered my fears of both the overnight cook and pork butt in one fateful evening. Well, fateful is a gross overstatement as the cook went without incident. I uses the mustard slathered pork butt recipe found on this site with a small modification. I split the 1/4 cup paprika...

Thanks for the responses. Yes, there are two butts in there. Sorry I didn't specify. Now I'm just trying to figure out whether to do it overnight Sunday night to Monday morning or all day Sunday. Looks like wind will be the biggest factor as it's supposed to be a windy weekend. Thanks...

Quick question here. I bought 13lb of pork butt for smoking this weekend. It was packed on the 12th and has a sell-by date of the 15th. I'm planning on putting it on the smoker on the night of the 15th for an overnight cook to finish on the 16th. Is it OK to put the butts in the fridge up...

Great post. This might be a stupid question, but did you freeze the sealed Brisket or simply store it in the fridge? Thanks. -Brandon

I'm with Griff, details, I need details! Pics look awesome. -Brandon

Any chance I can get from VA to your house by dinnertime?

Man they look good! Do we get coleslaw or potato salad with our sammies? Let us know how they turn out. -Brandon

Grim, I used a foil pan for a small (4.5 lb) flat that I did a month or so ago. Yeah, it sits there in the juices and can look unappetizing during the cook, but once it had been sliced, sauced and slapped on a bun, no one seemed to notice. BTW, the only reason I used the foil pan was...

Yes, thanks to everyone on this board for being so helpful. I did three turkey breasts this year and the smoked bird was definitely the favorite of the group. Many happy wishes to everyone and their friends and families. Happy smoking! -Brandon