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  1. crackhead

    Yet another "first brisket". Need a different rub.

    Looks good. You dont inject at all?
  2. crackhead

    Yet another "first brisket". Need a different rub.

    I wasnt entirely sure what to do with the burnt ends. I cubed the point, mixed some real quick homemade sauce up, put it in the pan and threw it back on the smoker for a bit. The smoke was dying down by that time, so I moved them over to the gas side and carmelized the hell out of them. Between...
  3. crackhead

    Yet another "first brisket". Need a different rub.

    It needed more intramuscular fat. I trimmed a fair amount of the cap off and the cap that was left was just a goopy mess after the smoke was done. Served its purpose as an insulator I guess. Thanks for the input.
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  6. crackhead

    Yet another "first brisket". Need a different rub.

    My wife put me on the hook to smoke a brisket for our Easter gathering today. I can do butts and ribs with my eyes closed, but have never tackled a brisket before. I ran all over town trying to find a Choice packer, but all I could find was a Select, so I rummaged through the boxes and found a...
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  11. crackhead

    Connect both sides of a CharGriller Duo?

    There are tons and tons of posts on here about CharGriller mods, but I was wondering if anyone had ever connected the gas grill side to the grill/smoker side to make the entire thing a smoker. Ive got some ideas and dont really think it would be that difficult, but wondering if anyone had beat...
  12. crackhead

    Famous Dave's Smoked Sausage

    What kind of sausage do they use? I would assume pork, what what type of seasoning blend?
  13. crackhead

    Kielbasa time

    Ive made a little bit (40# or so) with a Kitchen-Aid and they are OK, I guess.. Prob not as good as a dedicated stuffer, but they seem to grind just fine..
  14. crackhead

    Kielbasa time

    Do you have a link to Rytek's recipe? They look good..
  15. crackhead

    Attn. Wine and Cider Brewmasters...

    My first batch turned out OK, just a bit drier than what I was after.. 4 gal Johnagold Cider 1 gal honeycrisp 2lbs honey Lalvin D47 Let 'er rip tell its done... Ended up about 8.4%.. Little too much alch and little too dry.. This batch.. 5 gal honeycrisp 4lbs mesquite honey Nottingham This...
  16. crackhead

    New insulated build...

    When I weld up frames, like how you are framing up the sides and back, Ill tack all the pieces down to my fab table then weld them all together.. Even then it doesnt always come out perfectly square, but when you weld the back to the sides and to the bottom etc, you can rack everything to square...
  17. crackhead

    Boston Butt

    8:15 Meat Temp 156 in foil 01:30 Meat temp 192 Let it sit for an our or so in the foil.. Pulled it and threw it down my throat hole.. Good to go.. Pics soon..
  18. crackhead

    Boston Butt

    Yeah, thats right.. Feel the power of the crackhead...
  19. crackhead

    Boston Butt

    4:56 - Meat temp 108 Apple Juice Spray w/ Apple Juice 6:15 - Meat Temp 138 Smoker Temp 221 Looking good
  20. crackhead

    Boston Butt

    I only threw one in there.. The other one is in the freezer..
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