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Hey Guys, I did last year and forget what I did. I'm goona smoke some corned beef for st patty's day and forgot what temp I brought them up too. I'm going to be doing all Point sections in the smoker. What temp? !/2 hour a pound roughly. I know its done when its done, but i was trying to get an...

I'm having a mental block. Are the temps higher or lower if taking the temp from the dome?

Hey Guys, I was wondering if I could get your opinions on a smoker. I just saw a Kingsford on sale at BJ's for an unbelievable price. Smoker looked half decent, except no water pan. I currently use 2 Weber 18.5's and have had tremendous luck with them. 3 medals in my onlt 2 comps that I...

Does anybody have any ideas for marinades for a venison roast I plan on smoking over the weekend. I have some that I got off line, but was curious of what everybody uses. I'll probably have like 3 days to play with as far as getting it in the marinade. Its defrosting now. I'm gonna marinade it...

Hey Guys Happy Summer! I'm gonna smoke either a boston butt or a picnic shoulder tommorow am. I was wondering if i should trim the fat cap(rind) off the shoulder or can i leave it on there. It was a pain last time and i;d rather leave it on if i can. If i can get BB's I will, but I might have...

I am planning on doing a boneless trukey breast tommorow. I plan on starting it in the am at some point. I have an 11 lb boneless turkey breast. How long do you figure it will take. I'm gonna do it at between 225 and 250. I'm gonna take it up to 165. Just was trying to figure time. Also it is...

Does anyone know where to get a good size boneless skinless turkey breast in the Boston area. I'm planning for a big party and am gonna have a littlebit of everything. On 2 bullets I'm gonna have brisket, turkey and pastrami. I can get them at a local store, but its kind of a hassell. I've...

Hey Guys and Gals. Just had a question about a whole brisket. I have only done flats in the past, as that is all I can get at my local store. I did come across a 15 lb packer with the point and flat attached. I was planning on bringing it up to 165 and foiling until 180. This will allow both...

Hey Guys and Gals, In my area all I can get is brisket flats. They usually are good size, around 8 lbs. I was wondering if the temps and guidlines are the same as for a whole packer. I done a few in the past and seem to have dried them out a bit. I took one off at 165 internal, it was juicier...

Happy Early St Patty's day to everyone. What does everybody think of a brisket point. I found some on sale, but heard they are not as good as flats. I was gonna do both. How much longer will the point take than the flat?? I have about 7 or 8 hours to play with.

I am planning on an overnight cook on friday night. I picked up a 9+ lb Smithfield Picnic Shoulder roast. It still has its fat cap still on it. Should this be trimmed off?? I was gonna trim it a bit and leave some on? Fat cap up or down if I leave it it on? Thanks for all your advise. This is...

Hey fellow smokees! Gonna try to roast a turkey on Monday. Don't have much of a time frame, so I wanted something that would be done fairly quickley. I'm gonna shoot for a 10-12 lbs self basting turkey. Since it is self basting, do you think it is okay to do it without brining it?? Also the...

Hi Guys and Gals, Just wanted to run something buy you guys and see if I could get some opinions. I have only done one smoke, and it was ribs. I have a Taylor candy thermometer with a 5.5 inch stem. I put it thru the top vent. I didn't have any problems as I was smoking ribs and they were laid...