Recent content by Pat D

I thought it was tasty!

All tied up and ready to put on at 5:00am. My neighbors just had their first baby girl and I'm bringing pulled pork for the family!

I'm talking about someone stateside shipping it through APO, the military post office which if I remember costs the same as USPS. I'd think you could do it for 30 bucks but not sure, it's been awhile.

Why don't you have one of your buddies State side buy it and ship it to you?

I just picked up a pack of pork shoulders from Costco for a smoke on Thursday and was wondering if they cook faster because they are deboned. There's a slit up the middle where the bone was removed. Also, should I tie it up before smoking? Thanks!

Those steaks looked so awesome on that fancy grate, I had to get the info!!! Thanks for the link Chris!!

Where can I get a grate like this!!

I do a 2 hours smoke, 1.5 hours wrap and then 30 - 45 minutes back on the grill depending on the size of the ribs.

I could have used a bit more smoke flavor for sure Bob. The mesquit "chips" was a bad call, I wish I had had some chunks. I've been reading all day and still can't figure out why my temp jumped so high so fast. I was over 150 meat temp after only 1 1/4 hours with a steady 250 or a bit...

Final verdict . . . everyone loved it! I've never had brisket before so I didn't know what to expect. It was tasty but a bit bland I thought. The meat was super tender, juicy but not overly but I thought something was missing. Could be my simple rub? Also, I didn't see much of a smoke...

Bob, you said let it sit before wrapping and putting it in the cooler. Can you explain this? Also, when do you take yours off? I've read anywhere from 185-205. Thanks for all the help!

Temp is now at 175 at 7 hours, thinks are smokin' along! I just got the three baby backs on the top wrack and moved the brisket to the bottom. I saw someone use kebab skewers and roll them to fit so I tried this for the first time. Can't wait for tasting time . . .

It looked like it had a point, top section on one half with the grain going the other way and thicker? I thought that was the point. The meat is at 163 now almost 3 hours into it, and has actually dropped 2 degrees from 165, looks like I'm at the stall.

I was at 160 at 2 hours. Closed the bottom vents a bit to bring the temp down. I have been taking pics Bob!

Thanks Bob. I started my smoke an hour and 15 minutes ago and internal temp is at 151?! The WSM is steady at a bit under 250. This seems very fast.