Recent content by Perkolater

I saved a recipe I happened across for a slow cured corned beef using Beef Eye of Round rather than brisket and I like trying different things so I picked up some meat at Sams, brewed up the cure and have that baby soaking.  Im second guessing now and wanted to ask how you determine the amount...

Turkey went in the smoker around 6:20 this morning without a hitch 8) Lots to be thankful for but I am greatful :) for the friends on this forum and all the guidance they've provided.  Happy Thanksgiving everyone!

Just a quick note to report on the fantastic spare ribs I smoked yesterday in the #2.  I was planning to do some SLC ribs but Sams only had babybacks or spares so I picked out an 8.25 # pkg of spares.  Planned to dry brine the night before but got in late and said what the heck, I'll simplify...

Hope everyone's holiday weekend has begun :) Ive got some whole skinless rainbow trout I want to smoke this weekend and Ive grilled a variety of finned critters but never smoked a fish.  Read several posts for salmon and think this would work about the same if I dry brined using Walt's or...

Had a butt marathon that began with 2 roughly equal bone in Boston butts from Sams at 17.45 # total.  In the brine for 11 hours, rubbed and into the #2 at 10:30pm with a loaf pan of apple juice.  Smoke provided by 3.75 oz hickory along with 2.1 oz wild cherry and temp set at 225 deg. By 7:45 am...

Got a couple friends stopping by for a few days, one from Florida and one from Kansas City, so I wanted to serve  some “Texas” food and brisket Had to be on the menu.  First brisket in my SI-2 and I’m very excited to taste the outcome. Hard to find anything beyond Select grade in this area but...

Smoking a pair of  yard birds in the #2 and With only a class C smoking license😉 there’s not much I can lend to the many more, class A licensed smokers on this forum who’ve helped me get to this point. For other semi-pros like me😎 here’s just a few things I did or learned on this smoke: 1...

Need some direction on my smoke (wood) box guys  or gals. I'm using smokinlicious wood that arrived a couple weeks ago so I'm reasonably certain its moisture content is fine but have not the means(yet) to check.  Anyway, Ive had more fires, belches than not and just wondering if Im doing...

Picked up a whole (@10lbs) pork loin from Sams for Father's Day and wondering if I need to make any adjustments to smoke it in my #2?  I plan to halve it but not sure how much fat if any should I trim and should I space half over/ half under or try and get it all on one rack? Any tips or...

I finally got a WIN on the new #2 with baby backs for Memorial Day.  Started out with about 8 lbs (3 racks) from Sam’s and followed DM’s steps using a mustard rub binder.  I seasoned 2 racks with the John Henry’s East Texas Pecan Rub and one rack with Bad Byron’s BRub just to compare. ...

I did my homework and was pretty darn certain this ol' boy wasn't gonna make any mistakes on his first smoke but there's a bunch of leftover pork tender in my fridge that I'm not sure the dog will eat.  Here's the play by play: Thinking I'm less likely to make an error with a smaller cut I...

Just sending a hello to introduce this newbie from Texas. After sampling a fine pork loin cooked by a friend who told me how easy it was, I knew this lazy man had to try it himself.  I borrowed his SI#-1 and cooked a 'good' not 'great' pork butt, which I'm sure was my lack of experience but i...