Recent content by Jim J.M.

They came out great, the stall time was killing me they were at 165 for almost 3 1/2 hours, I foiled when they hit 175 and it took about 2 hours to get to 190. At 192 I took them off and let them rest in the cooler for almot 3 hours, the bones came out nice and easy. After everyone had their...

So the butts are on ,they went on right at 12am e.s.t, going with something a little diffrent for wood using hickory,oak, and a little apple. i'll check back in the morning.

I was planing on using the cowboy because I did a brisket with Kingsford and I didn't like the amount of leftover ash or the flavor, so any other recomendations would be helpful. I use the apple and cherry because it easy to find this time of the year here in New England but will try the others...

Ok so here is the plan: 2 pork butts around 9 pounds each, I plan an over nite cook at with the temp around 245-250 the outside temp over nite is going to be around 45 degrees with a chance of rain, the smoker will be under a tent. I will be using Chris Lilly's injection and a home made rub, I...

Hey John, I'm new to brisket, but I have learned one thing: Probe tender!. The probe should slide in and out with little resistance when it's done. Sometime the temp can be a little higher when you take it off. Good luck!

I think it's better to take it off, I had a little rib-off with a buddy who left it on and his ribs were tough because the membrane was holding on to the meat. A little extra work is well worth a great rib!!

Hey Mike, I just did a high heat and it came out pretty good. What I learned is not to worry so much about the temperature but go by the feel and temp. When it's getting near done the probe should slide in and out with little resistance. when I did mine the temp was around 212 when I took...

That Looks Awsome!!!Cant wait for the other pictures!!

I have read alot of threads and I am a litte confused when coming to an end of a cook some say check the temp and others say go by feel. How do you know which one to use?

Jimmy, Welcome!! Just a few things, the membranes should come off before you put the rub on and before you smoke. Try getting the smoker up to temp before you put the food on. I am new just like you my first try at ribs was not so hot either, try spraying with a little apple juice during...

After waking from our food hangover, I have to say it went very well. Im still trying to post some pictures, the brisket was very moist and tender. My neice just got braces and was able to eat for the first time since Monday. I did have a problem separating the point from the flat, but i guess...

Yep that is making it a lot more fun!!! Just about ready to come off.Pictures to follow !!

Ok Thank's. I can't thank everyone for all their help!!!

i just checked and its about 187, the probe went in a little tough but came out very easy.should I take it off and let it rest in the cooler?

just checked it was 172 after 2 1/2 hrs, put it in the pan and foil on top. will this speed up the cook?