Recent content by garmoni

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  1. garmoni

    Resting Question

    I'm in the process of smoking a corned beef brisket and it looks like it's gong to get done much earlier than I anticipated. Not a big deal as I will just let it rest in a cooler for a few hours. I smoked this in a foil pan and there is a good amount of liquid now in the bottom of it. The...
  2. garmoni

    Brisket still good?

    I have a brisket flat that has been in the deep freezer for almost a year.  Do you think this is worth defrosting and smoking?
  3. garmoni

    Ceramic smoker questions

    I'm looking into buying a Kamado style smoker and have a few general questions about them that I hope someone can answer for me.  First question is how well suited are they for long cooks such as brisket and pulled pork.  It doesn't look like it would be very easy to add more charcoal if needed...
  4. garmoni

    Turkey Size

    Thanks for the suggestions.  Sounds like I shall try to spatchcock my first bird.  Just googled how to do that an it looks pretty simple.  Apparently this method will help it cook faster.  Any feel for how much faster?  Just wondering if there are any guidelines such as number of hours per...
  5. garmoni

    Turkey Size

    I'm looking to smoke a turkey this weekend so I started researching some recipes.  Came across some information that recommended not to smoke a bird larger than 12 pounds.  I guess this is due to the amount of time the bird would stay in the danger zone during a long low heat smoke.  The bird I...
  6. garmoni

    Help

    I started a smoke late last night and I'm worried it might get done to soon.  I'm smoking a pork butt and a brisket.  Was planning to let them both rest in a cooler wrapped in foil and blankets. My question is how long can you leave them in the cooler before they need to be served? 
  7. garmoni

    Smoking Pork and Brisket at the same time

    I have a side firebox smoker.  Plan to put water pans under each piece of meat.  Will put the brisket closest to the heat source.  
  8. garmoni

    Smoking Pork and Brisket at the same time

    I'm having a gathering in a few weeks and plan to smoke a pork shoulder and and a brisket at the same time.  I have smoked pork before so I'm familiar with that.  Have not smoked a brisket but have been reading about it so I think I understand the basic concepts.  The question I have is there...
  9. garmoni

    Wood question

    What about Ash.  The only reason I ask is that I have a ton of that on hand.
  10. garmoni

    Wood question

    I have a side firebox smoker and have been good success utilizing charcoal and hickory.  I'm out of hickory and want to smoke some turkey this weekend.  Is there any downside to using oak or walnut in the firebox?  
  11. garmoni

    First Pulled Pork

    Thanks, the smoker was a craigslist score.  It was weathered but still in good structural condition.  Just need a little TLC.  I tore it all down, replaced the bolts, sanded off the surface rust and repainted.  I think it's safe to say they don't make'em like they used to.  That thing is well...
  12. garmoni

    First Pulled Pork

    Well it turned out great.  Thanks for all the tips and suggestions especially a heads up on how long it would take.  Was on the grill just under 18 hours.  It wasn't attended the whole time so it wasn't kept at a constant 225 but I got'er cooked.  Here's a link to some photos with captions.  ...
  13. garmoni

    First Pulled Pork

    Thanks for all the valuable feedback.  Sounds like I should plan on an 18 hour smoke.  Would like to have it ready around 6pm tomorrow so I will start things off at midnight tonight.  If it gets done early I will wrap in foil and stick it in a cooler.  Will try to take plenty of photos along the...
  14. garmoni

    First Pulled Pork

    Yep, smoking two pieces that total a little over 18 pounds so they are probably around 9 pounds each.  Not sure what mopping is but I'm guessing that's adding bbq sauce.  Won't be doing that but do plan to spray the meat with apple juice every hour or so.  Sounds like I'm going to need to get up...
  15. garmoni

    First Pulled Pork

    This summer I restored a New Braunfels smoker.  It's the kind that has a fire box on the side.  I now have a few smokes under my belt (ribs, chicken, salmon) and have figured out how to keep a good steady 225 - 250 smoke.  Tomorrow I will be smoking my first pork butt to make pulled pork.  Two...
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