Recent content by sescoyote

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  1. sescoyote

    Black meat

    Have you tried pre-burning your wood?  Maybe stick a log in but don't let it catch fire, then when it's time to put it on the fire you won't get as much smoke.
  2. sescoyote

    Smoker upgrade!

    I like the grates around it.
  3. sescoyote

    Keeping Smoked Meat Warm?

    Yes and when you cooler wrap it it will continue to cook so know ahead of time if you are going to store it and plan your temps accordingly.
  4. sescoyote

    First Brisket Qview

    yeah you kinds want to trim everything before you smoke it, that way if the rub is put on you won't waste any.  I've seen guys rub a brisket all nice but then trim it up and discard some of the bark, i don't see the point in that.
  5. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    ok I jacked this up, i got so busy that I just couldn't take time to take the last pictures.  I will say that it was my best brisket yet.  So I did it right. I will just have to write down all the things that I did.  I think I had the right amount of meat for 50 people, 2 briskets, 2 pork butts...
  6. sescoyote

    First Brisket Qview

    I usually don't trim mine because I smoke them at 220 degrees, fat cap up.   I will trim them to 1/4-1/3 inch if there is too much fat on them, but it's just a slight trim.
  7. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    Got this thin blue smoke going using Mesquite wood to start off. Pork butt Magic powerder, hope this turns out well, I've used my own recipe a few times and it's come out great Pork Butts are ready to go.  This time I am injecting them with a little apple cider, butter and more rub Fire...
  8. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    Trimmed my brisket just slightly to even out the fat.   I'm trying a different rub I made after a couple of years of smoking on my own.  I added more pepper and Kosher salt to get more of a bark.  I also added a pan of water on the inside of the cooking barrel to see if that gives it a little...
  9. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    Brined the Pork for 12 hours
  10. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    So far I am looking at 2 13-pound briskets, 2 Boston butts, and 9 racks of ribs.   Think I need more?
  11. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    It starts with the selection of meat, I am so glad Sam's now has Angus brisket that is grain fed. 
  12. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    I am creating this thread to hopefully document the process of smoking for 50 people for a backyard party on Saturday.   Right now I have on the menu 2 13-pound briskets, 2 pork butts, 4 racks of ribs and pork sausages. So far i have the Boston Pork butts in a brine starting at 10pm tonight...
  13. sescoyote

    First Brisket Qview

    Your brisket looks pretty moist, how did it come out?  Gotta love the Big Red, turned my son onto this a while back, now we make special road trips for the stuff.
  14. sescoyote

    booyah Baby backs for the 4th...2-1-1 method.

    Man how do you get them looking so red???
  15. sescoyote

    275* SL Spares with plenty of Q-view

    Good Luck on the Dieting, what a great last meal.   Seriously though, try healthier meats like turkey and chicken in the smoker, but just don't add any sugars and extra stuff that packs on the pounds. 
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