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Very well. On at 2 pm, 225. By 3 pm I was at ~325 where it remained for the rest of the cook. At 4:30, the brisket was at 170* so I foiled it. Took another 3 hours in foil until it was done. I purposely went for overdone, since I've been tending to undercook them lately. While it was slightly...

Well I finally got around to cooking this brisket that I've had in my freezer a couple weeks now. I put it on today about 1.5 hours ago. Pit temp was 225 when I put it on, up to 335 after one hour. Target temp is 325. I plan on checking the temp at the 2 hour mark to see where it's at, foiling...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: ET-73 does this. What others have you considered and eliminated? </div></BLOCKQUOTE> Thanks - I saw the ET-73 but was wondering if anyone...

I'm looking at picking up a wireless thermometer. I really only need it to do the following: - Monitor pit temp - Alarm if goes above or below preset temps Any recommendations on what would work for this? Looking for cheap and basic. I don't need to monitor food temps or anything.

Thanks Kevin. I rest my briskets now because I want them off the smoker before I turn the heat up to do ribs and chicken at competitions. If I find the high-heat method for briskets to work for me, I won't have that problem and won't need to rest nearly as long. I do need to err on the side of...

I plan on trying this out next weekend. I just have one question - what is the optimal hold time after cooking? Right now, my low and slow briskets rest anywhere from 2-4 hours, and was curious what would be the best for one cooked at 325. I will be cooking until tender, then resting tented for...

Well, I ended up straining the sauce again. I tasted the peel and it was a tad bitter, so I didn't think that would work with what I was trying to do. I'm doing a wing contest this weekend as a sidebar to a KCBS contest and didn't have a wing recipe, so I thought I'd give this a shot. I'll let...

I made up a batch of something similar the other day and was pretty happy with them. I used a basic bbq rub, smoked them at 350 for a while, then tossed them with the sauce recipe posted here. I strained off the orange peel before saucing the chicken, and I'm curious if doing so changed the...

I'm pretty sure those are the main two. I've been using it for a few years now and don't recall seeing anything else significant.

Good point Jim. I forgot that this program had the ramp mode, allowing food probes to be used to determine when the temperature of the pit can change. That would work BMerrill. It can be downloaded here: http://www.krownsoft.com/Stoker/timers.zip The readme file is important and listed here...

I don't agree with much of what you say. Who is cooking pork at 165-180 in order to absorb as much smoke as possible? What theory is that? What consensus exists about smoke absorption below 140? Smoke ring formation, perhaps, but smoke flavor no. Cook 2 butts, take one off at 140 and put it in...

Thanks Amir - I appreciate it.

Amir, I was playing around with stokerlog the other day, and came across an issue that I wanted to run by you. The improvement you made where you can power cycle the stoker itself and stokerlog will keep trying to reconnect is great. However, is there any way for the stokerlog to alarm if it...

I agree, stick a couple of gallons of water in the WSM before you leave.

Good luck - pictures are always nice. I'm just doing a chicken tonight.

The probe will remain associated with the blower, so unless you're using multiple pit probes, or multiple blowers, I don't see why you'd change this often enough to need it in stokerlog. When I used 3 WSM, i just put a piece of tape on each of the plugs indicating what smoker it belonged to...

I do butts on top. Like the pork drippings to baste the brisket.

You want to cook until tender. If you slide a probe thermometer or skewer in, it should go in with very little resistance. Taking it to 195 internal temp, and then wrapping in foil and resting for an hour or more is a good guideline if you don't trust the feel method.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith Angilly: My first question is do you guys use the "fan off for 5 min." even for quick bastes? I did notice it spike a bit and the temp is jumping...

I've done a few high heat butts, and find that the fat doesn't render quite as well internally. The outer parts get done faster, it seems. That said, I've had no complaints once it all gets pulled and mixed together. There just tends to be a bit more fat inside that you need to discard when you...