Recent content by Jhoussock

It looks like my butt is gonna be finished around 8 hours too soon which is new to me. Looks like my options are towel and cooler, drop down to 140 when it is 190, or pull it save juice and re heat. If anyone else has a magical way by all means list it. My question is what is my best bet for...

I know full briskets are always better to smoke to get it nice and juicy, and my last few have been awesome using my #2. However I just couldn't resist a 13 dollar 2.5 pound cut at the grocers that only set me back 12 bucks vs the normal $65 I pay at my meat market. This time I'm making some...

The first brisket I cooked was a select grade flat from a grocery store and it cooked in about 8 hours. I started getting high quality brisket flats from a meat market and also began cooking with an Auber. Since then my cooks have been around 14 hours for a 6 pound flat. Are the better quality...

I've dropped the ball with timing trying to treat my parents to brisket and it's never done when they have to leave from their visits. Tonight I'm gonna throw my flat in around 1am so I know it's finished in time for lunch tomorrow. Once my brisket is finished should I have my Auber drop the...

I'm using my Auber for the first time on my number 2 and running into some issues. I am at 12 hours @ 130 for a six pound brisket flat and still at 150. I used a maverick thermometer and a meat probe by weber to check things out and one says 210 the other says 213 for the cabinet temp. I haven't...

Getting ready to do my second brisket in my #2 and I have a few questions on some areas I felt I can improve on from my first. The most important was the smoke flavor. My brisket lacked in smoke flavor and I used 5oz of hickory. The brisket did reach 140 in just under an hour before it stalled...

Cooking two full racks of baby back ribs  today. Anyone have any pointers? I like more of a bark so I was thinking of doing the 4-5hr no peak method and using an apricot jam / a chipotle BBQ style. As for smoking using cherry chips is it worth me getting a rib rack to vertically smoke? They run...

Just cooked my first brisket with my #2 used 5 oz of hickory and a local rub from a BBQ store. Also used three tablespoons of tender quick let it sit before cooking for 15 minutes and then washed it before rubbing here's the result. Very juicy very tender love my new smoker.

Smoking my first thing today.  I have a 5 pound brisket flat and it's been smoking for 55 minutes and it's already at 133 degrees thermometer is set to 225. The Auber i bought I received broken so I'm using a maverick thermometer right now. Is this normal seems  like it's cooking to fast. Probe...

I have a few questions to throw out about smoke rings. I understand chemically why they occur, and how to cheat to get one. First way using the nitrates from tenderquick and second using the nitrates from a few lumps of charcoal(kingsford apparently has no2 inside their bricks). My question is...