Recent content by Golfer1659

I am doing a 15lb packer brisket.....I got the meat at restaurant depot..... I trimmed the brisket down a solid amount.  I am cooking at 225 degrees.  I will be pulling at 165/170 and wrapping in tinfoil and I will be adding apple juice inside of the wrap.  I also have two water trays filled...

Doing 2 pork butts for my block party.  They are bone in.  Total weight before trimming and prep is over 17 pounds.  I plan on trimming the fat cap and doing no wrap until I am ready to pull them.  I am going to start probing them at 195+ degrees and judging them to see if I pull at 205 or...

Haven’t posted in a while but have been smoking a ton over the years. Today I’m doing two pork butts totaling 16lbs.  I am going to go with an internal temp of 195 and not wrapping in Tin foil at 190 and bringing it to 205 which has worked in the past. I use a Yellow mustard as a base and some...

So I don't if it's just me but I can't win with this unit, I've managed to make great bbq by giving what the unit gives me at the time but it just seems like it's deteriorating with more and more use. I am super anal about how I store my unit and keep it clean and follow all instructions to a...

Do you think the 3D can do 2 pork butts and a brisket all at the same time? Also in a situation like this do you need to use more wood or would 5-6oz be plenty? I am assuming it would take much longer to cook everything also.

The last pork butts I made were ridiculously moist, like over the top, but delicious. This time I trimmed ALOT of fat off, I almost seems like the pork butt needs no fat cap. Fat cap side up.  Water tray inside and start at 235 degrees, upped it to 250 degrees which I have in the past. ...

My meat probe for the PID is reading a NEGATIVE temp. Whats going on?

So I start it at 1030pm last night.  I saw the temperature rising fast once again like it did last time. Once again to my understanding it was a poor probe placement into the flat.  I went to bed anyhow but I strategically set the internal temp to turn off at 200 degrees instead of 190 so that...

I was wondering how people are cleaning grease or oil stains on your deck?  I have the composite evergreen/trex style deck. Any product recommendations I can pick up at home depot? Thanks!!!

I am going to do a 15lb brisket and a 9lb pork butt. I already prepped the meat, but I have a few questions. I am thinking I put in the pork butt 6 hours after the brisket, so they finish at the same time. Do I just use 6oz of hickory from the start of the brisket or throw a chunk in again...

So I am smoking a pork butt.  Started at 235 and I am thinking once I get home I will up it to 250.  Do I have to reprogram emtirely or do I just press set and +, or something like that? Also when I programmed it I only used the 1 section, and 2-6 were 0. So it was c-1 235 degrees and f-1 at...

So I am thinking about using 2 chunks of wood and cooking at 250 degrees until 190 degrees internally. I got a pork butt from Restaurant depot.  I am going to cook one of the 9lb butt. I am going to cover in mustard and then lay down Daves Famous Rib rub. Any thoughts?  I am thinking it will...

So far I have done a lot of research but I am as green as they come to smoking.  My smoker, the 3D comes in on Monday. My plan is to cook a huge brisket and feed my buddies Friday night.  I was going to go to Restaurant Depot since I have the availability.  I am thinking 1/2lb per guy and I am...

This is my first smoker ever.  After doing a good amount of research I landed with SmokinIt 3D, from the reviews and seeing the forum I was thoroughly impressed. I am super excited because I have always done a ton of grilling but never got into smoking.  I made some ribs for my block party last...