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  1. dlmartin

    Former Lurker from Chambersburg, PA

    I'm sorry for not introducing myself earlier... I've been gleaning info from this great forum for 6 months or so - been a BBQ fan for years but only recently able to turn out a consistent product myself. The last pork butt and brisket smokes were big hits w/friends and family. Hearing 'best...
  2. dlmartin

    Famous Dave's Smoked Sausage

    This may be sacrilege - but I actually like their smoked sausage and can't seem to duplicate the flavor. I've just tried adding some sausage to the smoker w/a pork butt or brisket at 225-250 My sausage is always done long before it gets a nice dark color and smokey flavor. From what I've been...
  3. dlmartin

    Brisket & Fat Trimming

    I'm fairly new to smoking (a couple briskets, ribs and pork butt so far). I did 2 brisket (full packers) and a couple fatties yesterday for a family party - sorry, no Q pix... This was the first time I agressively trimmed the fat down to 1/8-1/4" on the flat hoping most of it would melt away...
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