Recent content by Trip

;D https://www.youtube.com/watch?v=pGcZMZhm964

Started noticing this with ribs, took way over 6 hours and still wasn't fall off the bone.  All of my butts and brisket have gone 18 hours or more. I have checked temps all over my smoker with different probes and the temp seems correct.  Noticed on the video old sarge posted that some people...

http://si3.twowheelvinyl.com website should be up and running Just came out of the brine, rubbed er down and wished her a good night in the smoker. Using a brine Divot posted, Memphis BBQ company rub posted by Pork Belly (not the full competition, just the first part,) and  3.7 oz of Apple, 2...

Got 4 racks in right now, may open up a little before 5 hours and sauce em, haven't really decided if I am going to go dry or not.  Kinda following Aaron Franklin's recipe for the first batch.  Not going to foil though. http://si3.twowheelvinyl.com Ole Jack Burton would be proud...

I am having a tough time finding a local meat market or butcher shop around my area that does packer cut, anybody buy from big box with success on briskets?

Where is the best location for the probe?  I notice on the heatermeter thread it is only about an inch or so from the top and the auber instructions say just below the top rack.  What is the consensus on these for the #3?

Hi, my name is Nick, but go by Trip for the most part.  I should be getting a #3 on Thursday as long as UPS doesn't screw the pooch.  I had a nice long and agonizing decision on what smoker to get that was posted up at smokingmeatforums where I decided to go with the SI3 thanks to oldsarge's...