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  1. dcdoes

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I am thinking of doing my first brisket this weekend and I have a quick question. When do you pull the point to make burnt ends, before or after the 2 hour rest? Great thread and thanks for all the great advice!
  2. dcdoes

    Pork Butt - I thought I was crazy.... NEED HELP!

    Follow up - I corrected the problem with the temp gauge and now I have been relearning the BGE. So today I throw on a small 6 lb butt. The plan was to pull it then freeze it in 1 lb and 1/2 lb batches to use in future recipes (chili, beans, etc). I put the butt on at noon and figured I may...
  3. dcdoes

    What're YOU smokin this weekend? How? Why? Method?

    I have a 9lb butt resting in the cooler as I write this. Served tonight with cole slaw and corn niblets.
  4. dcdoes

    Pork Butt - I thought I was crazy.... NEED HELP!

    BTW - Cliffcarter - things are cooking low and slow, I just expected slower (?) lol I checked the wire in hot water and there was no temp change, as soon as the probe went in the temp started going up like it should. Looks like I am 70 degrees off. Thanks again everyone!
  5. dcdoes

    Pork Butt - I thought I was crazy.... NEED HELP!

    I know the Maverick is accurate when used in meat. I traditionally double check all final temps with another probe and they are spot on. I may do the hot water check on the wire to make sure no shielding has come off. Thanks for all the quick answers, I guess I need to go for the ET732...I...
  6. dcdoes

    Pork Butt - I thought I was crazy.... NEED HELP!

    So I just finished my 3rd butt on the BGE and it cooked faster than I expected. I had a 9lb bone in butt and the egg was set to between 235-250, based on the built in thermometer. After about 7 hours the butt was done. This is pretty much the same results with the other butts. In fact I have had...
  7. dcdoes

    Wing help - Brining

    So I did some wings the other day, and I was not happy with the turnout. I had brined them in a simple plain salt (1 cup) and water (1 gallon) mixture, no other spices or flavorings. I had them in the brine for less than 2 hours. They came off my BGE very salty and not as moist as I expected...
  8. dcdoes

    Hello Ladies, nice to Eat....I mean meet you!

    I just started brining a few months ago. The thing is, I also started smoking food at the same time. Before that my wife cooked all our meals and poultry was done in the oven. I don't have a real comparison. Maybe some day I will pick up a couple chickens and do them side by side, 1 brined 1 not.
  9. dcdoes

    Hello Ladies, nice to Eat....I mean meet you!

    My mom is visiting and she has issues with digesting spices, so I made these without anything. I brined them in half apple juice, half water and salt. I had them in the brine for 2 hours then 3 hours uncovered in the fridge to dry the skin. I then gave them a light coat of olive oil before...
  10. dcdoes

    Hello Ladies, nice to Eat....I mean meet you!

    LOL - the second picture of my baked potato is all out of proportion. What is the saying, objects in the mirror are closer than they look? 
  11. dcdoes

    Hello Ladies, nice to Eat....I mean meet you!

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  14. dcdoes

    Hello Ladies, nice to Eat....I mean meet you!

    Here they are about to come off the grill IT is 165
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    Hello Ladies, nice to Eat....I mean meet you!

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  17. dcdoes

    Hello Ladies, nice to Eat....I mean meet you!

    Let the Extravaganza begin! Dinner tonight, Cornish Game Hens, baked potatoes, Corn and Biscuits. Hens were brined and are low and slow on the egg. Potatoes will be on the Weber grill.
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  19. dcdoes

    My big announcement - Updated March 21, 2013

    Looks to me like you need a new screen name. Congrats!! My doc just told me today to lose 75 or more pounds. Not sure if I have the guts to go the surgery route. 
  20. dcdoes

    My first (2) fatties! QView

    Here they are after 3 hours at 250 degrees. The bacon was not as crisp as my first ones, but the cheese just poured out when I cut them open BTW - these are both simple pizza fatties. Ssuce and cheese only
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