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Recent content by wtipton
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Sad to see everyone got so jaded. My fb page is for a hobby and it states that. Its a way to share Q on my home built pit with friends and family. Yes eventually my dream is to turn it into a business but that's a long way off.
Anyway I apologize for triggering people and the link has been...
I have been been around this forum since 2012. Have bought all of Jeff's recipes and classes. Just because I havent been on in a few years doesn't mean I haven't contributed time and money to this site. I do hear and respect your opinion though.
225 is perfect for brisket, which perhaps were your getting the number from. Like stated above pulled pork is more forgiving, for me personally I strive for 250.
I work with a local mobile food bank called Mission of Hope ( stoppinghunger.org ) (I know a shameless plug), So I see a lot of the need out there. Glad to hear that there are others out there doing the same..
William
OK Guys I cam across this and have to share with all so they can avoid the trap!!!!
this video is a little slow but holds valuable information that
EVERY BBQ GUY NEEDS TO KNOW!!!
You have been warned
William
That's one good looking roast... Congrats on getting the bug.... As my wife says it is a illness, (for me at least)
Look forward to seeing more of your Q!
William
Hey Dallas
I might be off base but every Keg I have come across is made from aluminum and would not withstand the heat of a side fire box. my understanding with the vertical keg smoker is that you are not having to build as large of a fire to get up to temp as you would have to for a offset or...
Absolutely, I have held a brisket at temp for 4+ hours foiled wrapped in towels and in a cooler. just make sure the whole cooler is filled with towels.
Hope it is good eating and remember
William
I had the same issue with my first Brisket, I solved it by injecting. I inject 1 part Rub and 2 parts water or beef broth (depending on your preference) I found this does 2 things: 1. it helps moisten the meat 2. gets the spice flavor into the meat.
I have always foiled but the last one I did...