Recent content by gray ghost

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  1. gray ghost

    Question About Doing an Overnight Smoke

    Up until 10 years ago I’d 100% agree with that statement. However as packers have become more greedy, they have started “enhancing” with meat proteins and also jacarding cheap cuts to make it more palatable. JBS/Smithfield is even needle injecting pork ribs to add weight (didn’t think that was...
  2. gray ghost

    Grass fed brisket

    I’ve been smoking for 40 years and am not a fan of Grass Fed anything. Grain and corn is what gives beef the inter-muscular marbling which is what results in tender, juicy beef. You’ll likely never get that from grass fed. The term grass fed was a marketing term that came out for packers to...
  3. gray ghost

    Pork Butt or Collar

    I’ve got a buddy with several BBQ Restaurants and he mixes collars in with his butts for chopped and it’s delicious. Adds a little more lean without the long smoke of a ham
  4. gray ghost

    Question About Doing an Overnight Smoke

    I’d personally be concerned about 160-180 on a brisket. Your meats going to stay in the danger zone for too long. I’ve cooked super low overnight on my Southern Pride and my RecTec 700. 200 degrees overnight then bumped to 250 for the finish.
  5. gray ghost

    Got carried away. Ribs, chicken, beef, queso

    Nice!
  6. gray ghost

    Hello everyone!

    Welcome Matt! I'm new to the forum as well, but been smokin for over 35 years. I'm amazed at the knowledge of these guys. Happy to continue to learn and I'm sure you will be too.
  7. gray ghost

    Old Seasoned Smoker from Middle Georgia

    Yep, heat index here hit a nice 103 yesterday. Air you can wear.
  8. gray ghost

    Old Seasoned Smoker from Middle Georgia

    Yep, everyone in the Atlanta area thinks anything south of I 285 is "South Georgia ". The Macon, Warner Robins area is basically right in the center of the state. Myron Mixon land.
  9. gray ghost

    Old Seasoned Smoker from Middle Georgia

    Greetings Fellow Smokers, Been smokin for many years here in the Middle Georgia area. Currently have two self built stick burners, 150 gallon and 250 gallon, an old fashioned pit (rarely used except for big whole hogs) and now my newest addition and reason for stumbling on the forum, a...
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