Recent content by JasonG

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: Let's hope I didn't lead you astray. Let it rest for a good hour or more... </div></BLOCKQUOTE> I'm sure you didn't and even if it...

Thank you Dave! Pulled, wrapped in foil and resting in a cooler!

Wow...awesome pics! I'd never thought to do a turkey on the wsm but gotta try it now!!

I put a 8 pound brisket on last night (for the first time ever!) about 9pm or so and after reading up last night and this morning on the board I realize I should be going by feel and not temp. Right now I'm sitting at 210 on the brisket and when I stick a old probe themometer in it it goes in...

Simply awesome....I soooo want ribs for dinner now!

Not sure about SF but I completely agree with your comments when talking about about Portland, OR. There are only 2 decent joints that I know of and one of those is marginal at best. I've often thought of what it would take to start a good bbq joint here in Portland.

Sunday was picture perfect weather here in the NW, so I did some roadside chicken (INCREDIBLE!), some Aidells mango jalapeno sausages (AWESOME!!!) and hot dogs for the kids. It doesn't get much better than that!

On a totally similar vein, how about pork butt? I have some that say sell by with today's date but they've been in my fridge for the past 5-6 days. Kept super cold but I'm still wondering if I can safely cook them Sunday or Monday night or should I plan on doing them tonight? Thanks all!

I like to use some beef broth. But my absolute FAVORITE is a recipe from Kevin that can be found here: Kevin's Kinda Carolina Rib Sauce It says rib sauce but I haven't had the chance to use it there. I have used it with pulled pork and it is incredible!

The first two butts I did were Hormel packed and after purchasing them I did notice they were "enhanced". I enjoyed them regardless and would purchase the product again. I saw the St Louis style spareribs in the same case and have also contemplated buying them.

I have to completely agree with Keri. The overnight "melding" made a huge difference to me. Sauce became much more complex to me---glad I did a double batch!!

Thanks Rich--interesting that they don't list a 6 foot "smoker probe" just the food probe. Good to know the food probe works just as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Gresham: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm very...

Anyone have a link to a source where you can get these replacement probes with 6' extensions? I'm very interested in the extra length.

Thanks all for the great advice! I think I'll try just the pecan. I want to try some mixing but I think I'll stick to single woods so I can develop a better understanding of what characteristics/flavors the individual wood imparts. Thanks again all!!