Recent content by Travis K


 
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    Any cross contamination issues doing chicken and pork on a WSM?

    I planned on doing two beer butt chickens and some baby backs for the super bowl. Is there a certain way I should arrange the meat in the smoker with ribs on top grate and chicken on bottom? I'm really just looking for two cooking items I can do at a similar temp and cooking time and these...
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    Where can I find Tender Quick?

    I'm doing the Honey Brine this Thanksgiving on a 15 lb bird and not using the Tender Quick...we're not all going to die are we? I also don't won't to send anyone home with some unplanned Botox work...
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    179 degree internal temp brisket

    so just leave it there at yank it around 185? I'm back up to 178 now...
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    179 degree internal temp brisket

    and the temp has dropped down to 177 over the last 30 minutes. What should I do. The weather is getting a bit worse with overcast and the occassional sprinkle and increasing wind. The temp at the lid is 250 solid and has been for most of the cook. What should I do with the brisket? Yank it...
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    butt over brisket

    I'll be doing a 5 lb butt and a 6 lb brisket this weekend. It will be my 2nd multi-cook. Do most that place the brisket on the second shelf place it fat side up or down? First cook of the year! I'm stoked but need to brush up on all the stuff I learned last year! As someone else...
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    First Multi-cook - extremely long

    Well, I did my first multi-cook yesterday. I did a 5.5 lb pork butt and a 6.7 lb brisket trimmed. It was my first multi-meat cook and I planned on it going for about 9-12 hours. Boy was I wrong. I'm really trying to figure out why it took so damn long. I began at 6:41 AM and still wasn't...
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    Consumers Report: Remote Thermometers

    I'm sure thermometer info is on this site somewhere, but I need some type of remote themometer. Is there a list with links on this site somewhere? I'd like something that I could have dual readings from multiple pieces of meat. My current, Wal-Mart jobbie blows. Pulling the lid, stabbing the...
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    Brisket tips wanted

    My first post! "The more the foil the more towards a pot roast result" I'm sorry but what exactly does that mean? I'm doing my second brisket today along with a pork butt (first multi-meat cook too ). The tips in the brisket FAQ here were invaluable for me. I cooked my first brisket...
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