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  1. bigredfan

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    Going to try using this sauce tomorrow on a 11 lb butt I have going right now. Two questions first though 1) I try and catch the drippings in a foil pan below the grate. Can I still add the drippings back and then add the finishing sauce on top of that?? 2) I will be serving kids tomorrow...
  2. bigredfan

    First Ever Brisket Smoke

    Brisket is doing awesome. Sitting at 189 IT in the flat end. Going to let it go till about 200. Then double wrap it and put it in cooler for 1.5 or 2 hours I plan on cutting off the point and making some burnt ends with those I think. If I am ready to slice the brisket at 3 but don't want to...
  3. bigredfan

    First Ever Brisket Smoke

    Both I guess.  Id say its a couple inches large right now.  I just was reading that they often times shrink so you can just squeeze it in there if its close
  4. bigredfan

    First Ever Brisket Smoke

    still debating on cooking it in a foil pan as opposed to cooking above it.  May cook above foil pan until it is time to foil then let it soak in its juices plus a little beer and foil the whole thing
  5. brisket.JPG

    brisket.JPG

    • bigredfan
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  6. bigredfan

    First Ever Brisket Smoke

    alright I am going to undertake my first brisket because I want to get it down before football season is in full kick off. I picked up a 12.7 lb whole brisket from the store and will be using Bovine Bold as my rub.  I just added a second heating element to my original bradley and also got an...
  7. bigredfan

    First smoked Brisket

    WOW looks great. I would be curious to hear what your secret was
  8. bigredfan

    SMoking alotta chicken - how to keep warm and moist

    wow that looks great...did you brine it? or what method did you follow
  9. bigredfan

    SMoking alotta chicken - how to keep warm and moist

    Thanks guys. I love this hobby. Cant wait for football season so I can get hte smoker rolling every saturday.If I am going to cooler it should I still take the Chicken Breast temp to 165 degrees?
  10. bigredfan

    SMoking alotta chicken - how to keep warm and moist

    thinking out loud here but I suppose I could spattock the chickens and then cook all four at the same time
  11. bigredfan

    SMoking alotta chicken - how to keep warm and moist

    this weekend I will be smoking around 4 - 4lb chickens for a family gathering. I have a OBS so I am guessing that I will probably have to smoke them two at a time unless I can fit two per rack.My question would be once they finish smoking how can I keep the warm and ensure that the meat stays...
  12. bigredfan

    Smoking pork butt ahead of time

    Alright guys some of you may have read my first thread this past weekend all I can say is that it turned out amazing and my in laws were quite impressed  now my mother has asked me to smoke a pork butt to make some pulled pork for a party that she is having The dilemma is that the party is on...
  13. bigredfan

    Need some advice in regards to cooking times

    Fighting through a big time stall right now. One stuck at 158, one at 151 One of them has ready been wrapped
  14. bigredfan

    Need some advice in regards to cooking times

    Smoker is holding perfect Have one butt at 151, one at 146 and the biggest is about 137. Coming together perfect ill get some pics when I wrap them. My strategy is going to be to wrap the first one that hits 165, move the thermometer to the next butt, when that hits 165 wrap it, then move to...
  15. bigredfan

    Need some advice in regards to cooking times

    Alright we are rocking and rolling been getting smoke for almost three hours now. IT of the small but is about 130. Going to be interesting to see what kind of stall I get. My smoker is holding steady at about 210 degrees right now but I've noticed as the meat has started to warm up the temp...
  16. bigredfan

    Need some advice in regards to cooking times

    Quick question I only have one thermometer How would you structure it with 3 different butts Also. How do you take the temp when it is wrapped in foil
  17. bigredfan

    Need some advice in regards to cooking times

    Thanks guys I think I will smoke with mostly apple mixing in a hickory puck now and then and will keep the smoke going until I wrap them at 165
  18. bigredfan

    Need some advice in regards to cooking times

    Thanks for the guidance guys. Looks like its going to be an early wake up call tomorrow How long do you usually keep smoke on your butts as opposed to just heat. I have a Bradley smoker
  19. bigredfan

    Need some advice in regards to cooking times

    Am I correct to assume that I should still start all three at the same time even thou the bone in will take an extra 2 hours or so to cook
  20. bigredfan

    Need some advice in regards to cooking times

    Ok guys just new and getting started to this smoking thing. I have an original Bradley. I was planning on smoking a bone in butt that weighs about 5.5lbs tomorrow. My mother in law asked me to make dinner for the whole family so I picked up two additional 4 lb boneless butts. I just need or...
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