Recent content by sean

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  1. sean

    Pork Shoulder Question...

    Ya know Pyre .. I tried some of those mods on my little offset and they just didn't work at all... Stock seems best on mine.
  2. sean

    Brisket question please

    Hear that Dutch ....
  3. sean

    Pork Shoulder Question...

    Seth - Another thing... What are you using? Don't trust the factory thermo. Get a cheapo oven thermo to see what the grate temp really is, you might be surprised. I showed a 40 degree difference between what the outside unit read and what was actually hitting the meat on my cheapo Char...
  4. sean

    Today's Butt

    Seth- Just listen to these guys ... What they do is magic. I had a similar problem to yours when I started on this smokin stuff this spring. The foil trick is the key ... As well as the cooler hold time. Makes it so KISS that even I get good , consistent results. The consistency is what I...
  5. sean

    Next day after the first big smokin day ....

    Thx Dave ... Actually I have the smaller model than the 'silver'. I did try to mod it with some duct to kick out the heat closer to the middle ... that was a huge mistake, just burned the heck out of a brisket... Actually it works okay stock if I keep the meat back 4-5 inches from the firebox...
  6. sean

    My first brisket today

    Nice - looks good! .... For some reason, I seem to have better results when I do a full packer rather than just a flat. I wonder why? Just dropped a small butt on today... I have the same time problem with butts, they go on and on and on ... I'm a learning though!
  7. sean

    BCC

    Looks good wilk, the only change Iwould make is in step 3. Change "Open the beer can and pour out about half the beer.." to open the 12 pack, drink 1.5 beers, and then in the 2nd can put the rosemary, garlic, lemon juice, thyme, and red pepper flakes into the beer can\..." Waste not want not...
  8. sean

    My first brisket today

    I'm just thinking that Arizona ain't all that far from Alabama ..... What time we eating Mystickal? LOL - Good luck!
  9. sean

    new member saying hello

    PS- I'm trying a split chicken today ... First for me! Woo hoo! Only have 2 in the house tonight so I can get away with one ...
  10. sean

    new member saying hello

    et1ssgmiller- Same as above ... I've been here only for a month or two and these folks have saved my butt (as in Boston) more than once! Welcome - Look forward to your input. What's your best grub?
  11. sean

    FINISHING SAUCE (for Pulled Pork)

    One Shredded .... one to go...
  12. sean

    FINISHING SAUCE (for Pulled Pork)

    Thanks Dutch - Just in time! I'm just finishing up two full butts - 16.25 wet- and logged on to find just this recipe! FYI - tried a little different method this time ... 12 hours at 200-215, 6 hours foiled at 250-265 ... No spritzing for the first three, heavy apple cider w/ hot sauce...
  13. sean

    My Klose

    Thanks Tommy, usually I'm floating with the duck in between mops ...
  14. sean

    My Klose

    And here's my lil old smoker I got for Dad's Day .... Which brought my here...
  15. sean

    My Klose

    Here's a pic I toook from in front of my little chr'B
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