Recent content by dixiedog11

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  1. dixiedog11

    Rec-Tec or Louisiana Grill?

    I am switching because I am having a lot of trouble with my current propane smoker.  The last butt I did took over 20 hrs and I had to put it in the oven to get it to finish in time.  I had gotten some new parts fro the manufacturer hoping to fix the problem but it didn't work.  My neighbor has...
  2. dixiedog11

    Rec Tec pellets

    I am getting ready to place an order for a new Rec Tec grill.  Under the accessories, I have the option of buying some of their pellets. (200lbs of assorted pellets for $125)  Has anyone ever used their pellets before?  Are they worth it?  Thanks! 
  3. dixiedog11

    Rec-Tec or Louisiana Grill?

    Thanks guys.  I think I am going to pull the trigger on the Rec Tec.  I was a little hesitant based on the fact that I have never seen one, nor would I be able to see one before I purchased it, but it was very difficult to find anyone who regretted getting one.  
  4. dixiedog11

    Rec-Tec or Louisiana Grill?

    I have finally decided to make the move to a Pellet smoker.  I have been using a Masterbuilt propane smoker but the cook times are just way too long.  The last butt I did took 20 hours and I had to move it to the oven to get it done.  I have narrowed my search down to a Rec-Tec smoker or one...
  5. dixiedog11

    Smoking pork butt help!

    I am smoking an 8 lb butt and a 6 lb brisket.  I put it in last night around 11:30.  I am cooking them at 240-250 degrees.   The IT has been stuck on 174 for a couple hours.  The IT of the brisket has actually come down a little bit. We are planning on eating around 6 and I was planning on them...
  6. dixiedog11

    Brisket question

    Just so I understand you.... Pull at 200 and put in the oven at 180 til 7, then let them rest in a cooler?  Should I foil it?
  7. dixiedog11

    Brisket question

    I put on a brisket and a butt today around 4 PM.  They are both around 8 lbs each and I was allowing 12-15 for them to be done so I could pull them around 6 or 7 AM and let them rest in a cooler tip lunch.  I just went out and checked the internal temp and the brisket is already at 190.  I was...
  8. dixiedog11

    First time Beef Short Ribs. Question.

    We bought a quarter cow last year and I am finally getting around to trying the short ribs.  After a lot of reading I think I am going to try the 3-2-1 method.  I do have one question.  Is it ok for the short ribs to rest wrapped in foil in a cooler (like you would do with brisket or pork butt)...
  9. dixiedog11

    Masterbuilt propane smoker problem?

    Thanks for the replies.  I will get one of the Maverick's and give it a try.
  10. dixiedog11

    Masterbuilt propane smoker problem?

    I am using the thermometer that came with the smoker.  What is another way to keep up with what the temp is?   It ended up taking about 15 hrs, which sounds about right based on what you guys said to figure.  It turned out great!  Best thing I have smoked yet. Thanks!
  11. dixiedog11

    Masterbuilt propane smoker problem?

    I have a single door Masterbuilt propane smoker.  The last 3 times I have smoked something, it has taken much longer than what I had calculated for the meat to get done.  I know occasionally it can take longer, but every time?  I have a 9 lb butt in there now that I put on at 1AM and it is still...
  12. dixiedog11

    Cooking 2 briskets for Easter - question?

    I am smoking two 6 lb flats for our Easter dinner.  I have done one before but was wondering if having 2 in the smoker would effect the cooking time.  I usually cook it about 230 deg  for 1.5 hrs per pound.  Thanks for your help!
  13. dixiedog11

    Best sausage for smoking?

    I am fairly new to smoking.  I am smoking a chicken tomorrow night and thought I would smoke some sausage while I was at it.  I am not into making my own.  What would be the best kind to get from the grocery to use? Thanks!
  14. dixiedog11

    First brisket a success - but a little dry.

    How long did you wait to put it in the smoker after you put the rub on it?
  15. First brisket a success - but a little dry.

    First brisket a success - but a little dry.

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