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    Pork Butt question

    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...
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    Butts finished early - should I refrigerate whole or pulled?

    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! ~...
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    Design My Cook

    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
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    Assistance on cook: 7.3 lb flat brisket + 7.25 lb bone-in butt

    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...
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    Assistance on cook: 7.3 lb flat brisket + 7.25 lb bone-in butt

    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 -...
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    Design My Cook

    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.
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    Assistance on cook: 7.3 lb flat brisket + 7.25 lb bone-in butt

    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...
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    Design My Cook

    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
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    Design My Cook

    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...
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    My 1st Beef Rib Plate cook underway (pics)

    Hi Brad - yes I did. I live in San Diego and hit Costco, 2 grocery stores and 2 butchers with no luck. Ended up calling around and found these "plate" ribs. The place I purchased them from had them in the back as Bill mentioned. They cut them up for people that braise. I am glad I called and...
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    Benefits of butcher paper wrapping a brisket (Franklin style)???

    Thank you everybody - I am undecided at this time. @Monty House I like the comments about the "mythical mahogany color". ~ Sean
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    My 1st Beef Rib Plate cook underway (pics)

    pics (@3:08 pm) are 4 hours into the cook 50-50 pepper/kosher salt rub 50-50 apple/pecan 30 coals minion method Averaged 253* since 1st hour. spritz 2;1 apple juice/Worcestershire https://www.icloud.com/sharedalbum/#B0e5Uzl7V4teO3 Eating good in San Diego tonight! ~ Sean :wsm22...
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    Benefits of butcher paper wrapping a brisket (Franklin style)???

    OK - I bought the Franklin Barbecue book, a role of paper and I am prepping for my 1st paper/brisket cook next weekend. I am trying to find the benefits of wrapping in paper on an 18.5” WSM vs. a pure wood fired offset cooker. AF specifically says on page 45: Upright Drum Smoker “Also, since...
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    Franklin 50/50 rub - is the pepper ratio too spicy for all palettes?

    Thank you guys. @Dustin - how was your brisket?
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    Franklin 50/50 rub - is the pepper ratio too spicy for all palettes?

    Hello; Getting ready for my 1st brisket/butcher wrap/AF/50-50 salt/pepper rub. For those that have tried, do any of your guests find that the pepper may be too spicy? Specifically children. I am thinking that after the hours cooking and the sitting in the paper that it would flavor it...
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    help: Grilling a filet tenderloin roast (trimming issue)

    Happy Holidays fellow cookers! I have a full Prime tenderloin roast. I made an error in trimming the roast. The fat/butt end of the roast was falling apart, so I cut it off. I essentially have a long 15" trimmed roast and the surrounding muscle from the big end. When I sear/indirect roast...
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    Question about foiling 6 at once

    Thank you gentlemen, I really appreciate your advice and feedback. Well - I decided to forego foiling. I just do no want to try a new method with a party of people at risk. I have 6 slabs, rolled and going for the 5-6 hour standard cook at 225-250. I will try foiling on a 3 rack smoke...
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    Question about foiling 6 at once

    Hello. Been smoking with my 18 for 12 years. I have never foiled. I think it is time to try. Tomorrow I have 6 STL slabs going on and I roll the racks. If I decide to foil (probably the honorable Harry Soo method), how do you recommend that I foil 6 slabs at once? If they are rolled, when I...
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    Cleaning the inside of the center section and lid

    Thank you very much Vincent! ~ Sean
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    Cleaning the inside of the center section and lid

    Hello I am starting to get a flaking on the inside of my 18.5. I have had this for 12 years and never really scrubbed it. What is the best way to knock this down? Wire brush? High power water (car wash)? How clean does it need to be? I looked around on all the resources, and could not...

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