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  1. jjw

    Tough pork

    this is also very true. ive been lazy and done this, and then been pissed off that i wasted 10 hours on dry flaky meat  
    • jjw
    • Post #20
    • Forum: Pork
  2. jjw

    Tough pork

    its not time, its the internal temp. the pork shoulder will always be tough at 160. it doesnt get tender til you hit the 190's if you dont feel like waiting, either cut it up into smaller pieces and/or finish it in the oven wrapped up in foil. itll have took in all the smoke its gonna get long...
    • jjw
    • Post #18
    • Forum: Pork
  3. jjw

    boneless porkchops

    pork chops is nice and easy. i just put a little garlic powder, salt and pepper, then smoke at around 350, internal temp at 165. shouldnt take too long at all
    • jjw
    • Post #5
    • Forum: Pork
  4. jjw

    How to minimize bark on a boston butt?

    take the sugar out of the rub. also, keep it away from the firebox.
    • jjw
    • Post #17
    • Forum: Pork
  5. jjw

    good deals

    anybody know of any good deals on smokers floating around online right now? a while back the double chef was on amazon at a great price. anything like that? dont care if its offset or bullet, just want to find a good deal on a smoker.
  6. jjw

    corned beef brisket

    i ended up foiling around 175 and now have them up to about 185 in the thickest part. however down towards the end its around 195 and super tender so im thinking about having it go up to around theat temp in the thick part too.
    • jjw
    • Post #14
    • Forum: Beef
  7. jjw

    corned beef brisket

    any benefit to taking it to 200? more tender?
    • jjw
    • Post #12
    • Forum: Beef
  8. jjw

    corned beef brisket

    do you foil round 170?
    • jjw
    • Post #10
    • Forum: Beef
  9. jjw

    corned beef brisket

    i put the pastrami rub on it. what internal temp should i take it up to? i assume it is to be smoked at 225
    • jjw
    • Post #8
    • Forum: Beef
  10. jjw

    corned beef brisket

    would soaking it overnight get enough salt out of it where i could use my rub on it and still smoke it the same way and use my sauce on it?
    • jjw
    • Post #3
    • Forum: Beef
  11. jjw

    corned beef brisket

    is there any way i can make a pre-marinated corned beef brisket taste like a regular brisket? can i just rub it like normal (perhaps even leave the salt out of the rub) and expect it to taste like regular barbecue brisket?
    • jjw
    • Thread
    • Replies: 14
    • Forum: Beef
  12. jjw

    trouble with minion method

    yes that is very true. after i took the pliers to the door latch to make it hold right up to the cooker, for the first time i had a long lasting burn and no trouble at all keeping the temps down. its a great cooker but the door is too loose the way it comes out of the package
  13. jjw

    trouble with minion method

    well i did two things. 1. used the pliers to fix the charcoal door leak 2. coated the inside with oil and reseasoned the grill and today the smoker has worked a million times better than before. its maintained a range 220 to 240 the whole day, and the vents actually do something now. before i...
  14. jjw

    trouble with minion method

    well i pretty much fixed the door leaking problem, tightened up with some pliers and burnt some newspaper in it and couldnt see any smoking escaping. hopefully this will solve the issue
  15. jjw

    Temp control

    i have had the exact same problem with the exact same smoker, simply cant get the temps down. ive even started with just 6 lit briquettes and the same problem still arises. have you found a solution to this?  
  16. jjw

    Cheap, easy door seal

    i have this same smoker and having trouble with the minion method. every time i do it the coals get set completely ablaze way too quickly and the temperature spikes. did you have this problem prior to sealing the door, and if so, did this remedy it?
  17. jjw

    trouble with minion method

    sorry i take that back, ive now seen a forum where a double chef had the door sealed. with this done do you think it would be enough to keep the charcoal in check?  
  18. jjw

    trouble with minion method

    but how much is too much? i mean, how much will really affect my cook? mine is not defective in that it doesmnt appear that it is different from how they are supposed to be made, i believe these are just the way these cookers are made. ive seen many people on here with this cooker, but none have...
  19. jjw

    trouble with minion method

    i saw smething like that on the internet, and was thinking it was a really good idea. id just seen tutorials on the minion method where they just throw some lit charcoal on a big ole pile, and thought that it would work that way, but ill try it the way youve suggested next  
  20. jjw

    trouble with minion method

    im actually using a candy thermometer which ive tested and its accurate. although it doesnt go down far enough and i now theorize that it reads 20 or so degrees higher that the temp at the grate. however, i plan on getting an oven thermometer to sit on the grate so i can know the difference...
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