Recent content by Sean M.

I believe, yes. I needed some sort of liquid to rejuvenate the pull. I think butcher paper would have protected the ends. I just do not smoke enough anymore to get into a repeatable successful mojo. I think I put on 15 lbs of trimmed butts on. I used 3 chunks of Cherry - which was fine...

Post sandwich. touch dry, a couple charred ends. I went low to extend my cook time - I will cook hotter next time. Happy cooking and eating!

16 hours 36 minutes. Probing is smooth and soft, a few 203*s and a few 196*s. In the cooler for 2.5 hours. Beans on bottom rack.

@Andy Kaminski - good analogy with the road trip. That is exactly what it is. The Signals and fan is a great copilot.

A refresh of 40 coals, with a spritz of AJ/ACV/H2O at 7:30 am PST. Jacked up the base temp to 235*. Trying to get these to finish around 12:00 pm so I can rest in coolers for 3-4 hours.

My 1st overnight butt cook in years. I love the ThermoWorks Signals + Billows. Start: 9:15 pm PST. Hopeful to get 15 lbs of boneless butt thru 12 hours of low and slow. I am unavailable to wrap and monitor and I want to sleep. This is my first cook with Killer Hogs. 1) Base layer of: Salt &...

Hello; I am going to do an overnight cook at 225-250 of two ~8# butts. I want to have them off of the cooker at noon so they can rest for 1.5 - 3 hours for the super bowl. I watched an A.Franklin video and he cooked 1 large butt in about 8 hours and foiled after about 3 hours. AF said he...

Hello; Temps spiked while I slept and my 2 butts finished too early. I have wrapped them in foil and put in the cooler but I will need to refrigerate them unfortunately. Do you recommend I pull the pork then refrigerate?, or Refrigerate the butts whole, then re-warm and pull? thanks! ~...

I thought of that Brad. However, I thought it would not matter as I was going to wrap the brisket with butcher paper. I am enjoying the 195* stall on the brisket now. thanks

Meat went on at 8:30 pm PST. After 7.5 hours (4:00 am), the brisket probe was reading 190*. I pulled the brisket, put the probe in a new location and added a 2nd internal probe. After wrapping, the 2 probes = 178* and 185*. The bone-in butt = 173*. I spritzed and rotated. Here it is 7:15 am...

that is great advice Jay, thank you. Something weird is happening. 1 hour after putting my brisket and butt on the cooker, the grate temp barely hit 256*. The brisket (top grate) hit 150* and the butt (bottom grate) hit 78*. I added a 2nd probe to the brisket and it verified the same temp -...

Yup - cook is under way. Brisket and Butt are on. 2 chunks Apple + 1 chunk of Hickory. Tomorrow, 2 beer can chickens with soaked cherry chips on my kettle. thanks Mike.

I am soliciting advice on how I should cook the above? Eating Saturday at 6:00 pm. Brisket fat down on top rack. Butt on bottom rack. I am thinking 18 hrs @ 225-250. With the buffer of 3-hours in a cooler, that means pulling off (if ready) at 2:30. That means putting on at 8:30 pm. What...

Thank you everybody. The inmates convinced me for the trifecta of the 3-Bs: brisket/butt/bird. This 7.25# flat will go on the top rack, while the 7.3# bone in butt on the bottom rack. https://www.icloud.com/sharedalbum/#B0eGrq0zwGHesip Any advice for this smoke? thanks ~ Sean

Hey Smokers; Looking for advice. I am hosting 20-25 people for our annual summer BBQ. 2 years ago I did 3 different types of pulled pork. Last year I did St. Louis spares. This year I want to mix it up. I just pulled out a 7# bone in butt, so that is 1 choice. I am thinking of a...