Recent content by goocher5.0

Hey all, hoping you had a nice thanksgiving holiday. I'm going to buy a 6-7 pound chuck today to put into the smoker on Sunday. I'm hoping for some guidance on what I should look for as an IT, and temp to set at. My plan is to inject tomorrow with an au'jus sauce, rub with granulated garlic, and...

I recently bought a 12# brisket from the grocery store I work at. I'm in the process of smoking it as I type. It's been in since 11pm est last night. Right now the probe in the point says 190 and the flat is at 176. Does this seem to be rising too fast? I expected a 16 hour smoke. Also what am I...

Just pulled it out, put in around 7:45 am just taken out at 9:30pm internal of 195. Had a hard time getting it out in 1 piece, the roast started ripping apart. Hoping it's as good as it look. Wrapped it up and it's going to sit in the fridge overnight, will pull it tomorrow morning. 5oz...

Did three slabs of Back ribs on Friday, only the 2nd time I've been able to use my #2 since I've gotten it. the night before I rubbed the ribs  in mustard and the rub I made up, and let sit in fridge for about 12 hours. I also put in a frozen mac n cheese, and 3 ears of corn. The corn I pulled...

Hey there, my name is Chris and I live in Alachua, Fl. Just unboxed my smoker, and put together the cart for it. Getting ready to season it now! Very excited to enjoy the food this thing is gonna make for my family.