Recent content by meathead14

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  1. meathead14

    When should I wrap my brisket?

    Thanks guys
  2. meathead14

    When should I wrap my brisket?

    Got a 15lb brisket in the smoker now planning a 10-12 hour cook. Don't want it to get too much smoke so wondering when I should wrap it?
  3. meathead14

    Smoking a brisket for Christmas

    So I was informed this evening that we are now doing dinner on Christmas Eve... wondering if it would be possible to smoke the brisket this weekend and finish it in the oven on Christmas Eve?
  4. meathead14

    Smoking a brisket for Christmas

    Read about hot& fast method but I'm not sure the difference in what's referred to as a full packer and a flat? Mine is 15lbs I got from Walmart I would consider it a flat but not sure?
  5. meathead14

    Smoking a brisket for Christmas

    So I want to smoke a 15lb brisket for Christmas. My wife wants everything ready by 2 pm so I'm not sure when I need to start? I know it's got to rest for 2 hours so I'm gonna have to start early. I have an OK Joe's offset smoker. Looking for any advice from the experienced professionals here...
  6. meathead14

    Smoked my first Fatty tonight.

    Smoked with JD and mesquite chips in my electric smoker to an IT of 175 I will post an update on results tomorrow when the guys at the Fire Station tear into it. There is no better proving ground than a bunch of hungry Firefighters
  7. meathead14

    Smoked my first Fatty tonight.

    It was kind of a last minute idea I gave been reading a lot about them here and have wanted to try one for awhile. I didn't post any pics of the construction cuz I wasn't sure how it would go. Also had to use some less then perfect bacon for the weave ( it's all I had) It is pork sausage. The...
  8. Smoked my first Fatty tonight.

    Smoked my first Fatty tonight.

  9. meathead14

    Smoked my first Fatty tonight.

  10. 20150114_183917.jpg

    20150114_183917.jpg

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  11. meathead14

    Smoked Pork Loin with Mahogany Sauce

    Success! Used a mixture of apple and mesquite chips. Everyone REALLY loved the mahogany sauce it was all delicious. Thanks for helping make this dinner a success!!
  12. meathead14

    Need some help short on time Pork Loin

    Thanks guys, I have an Electric cabinet style smoker (not sure of the proper abbreviation for thus yet) this will be my first time using it for anything like this... I've been pretty successful with loin in the past on my gas grI'll with indirect heat and putting smoke to it that way but I've...
  13. meathead14

    Need some help short on time Pork Loin

    Thanks Timber
  14. Need some help short on time Pork Loin

    Need some help short on time Pork Loin

  15. meathead14

    Need some help short on time Pork Loin

    I plan to cut this in half to give me about 2 X 4lb roasts for Christmas dinner. I would like to brine them but I will be away from home the next 3 days is that too long to brine? Would also love some advice on Temps and times to smoke.. thanks
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