Recent content by jdwoods

Hey Guys, I got two ~12 lb PRIME packers today. I trimmed them and rubbed them and am planning on throwing them in the numero dos (Model #2 for the uninitiated) tonight. Cook plan: going in around 11:30PM tonight, take em out when they reach ~194-198 IT, double wrap in heavy foil and let...

I am planning to serve brisket for Father's Day this weekend. Due to a bunch of factors, I will need to smoke it on Thursday and finish it mid-day on Friday. Do you guys have any suggestions about how best to do this? Cook to IT 190-195 degrees, rest for 4 hours, then let cool and put into...

I purchased an 8lb choice brisket flat. My butcher refers to them as "first cut". The brisket was nice and flexible, had good red color, and a nice layer of white fat. As soon as I got home I rubbed the baby down with fresh ground pepper and salt (50/50 dalmation). I then let it sit in the...

I am thinking about doing whole rack of beef short ribs (texas cut, if I can get em) this weekend. I am planning to do just salt and pepper. A little beer in the cake pan. Does anybody have any tips? Any victories or bad experiences to share?

Hey guys,  So, it is finally time for the inaugural cook in my SI#2. I've decided that I'd like to try my hand at a whole chicken. I think I would like to dry brine the sucker over night. Any suggestions? Any simple recipe suggestions? I plan to smoke at 250 (set temp), pull at 160 (internal...

Just got my Model #2! Very excited to use it! I am a total newbie when it comes to smoking. I have been reading a lot on this forum and some others...