Recent content by GreenID

My brisket did not turn out tender (about the consistency of a steak) but still tasted good.  Want to know what went wrong? 1. Got a 7 lb packer and just smoked the flat 2. Injected with beef broth, applied rub and rest in refrigerator over night 3. Smoked the flat at 225 until an IT of 160 and...

Yesterday I had my first smoke- pork butt.  I brined two boneless pork butts (6 lbs each) for 12 hours using Alton Browns recipe.  Covered them with mustard and then coated them with Costco smoke rub.  Smoked them for 10 hours at 225 to internal temperature of 195 (Maverick ET- 733), double...

Question, I don't have a digital scale yet and am ready for my first smoke, does anyone know the average weight of the chunks of wood that comes with SI #2?  Are they about 2 or 3 ounces on the average.  I will be smoking a pork but in the morning, brining it now.

I will be purchasing the #2 Model imminently and have a few questions I hope you can help me with (after reading things on the forum): 1.  I take it you recommend procuring the Auber PID controller with a bypass switch?  I also saw there is an electronic model is coming out but it won’t come...