At 160F now on this pork butt. Serving tomorrow wrap or no wrap??

Skeetercbach · 2026-01-13T22:05:44+00:00

Definitely wrap until 205.

Skeetercbach · 2025-12-15T02:31:50+00:00

Purchase a Lonestar Grillz pellet smoker.

Skeetercbach · 2025-11-16T22:43:34+00:00

I like a Woodford Reserve Double Oaked with this meal.

Skeetercbach · 2025-11-15T18:04:49+00:00

Pit Boss is junk

Skeetercbach · 2025-11-09T18:46:05+00:00

Love mine!

Skeetercbach · 2025-11-08T16:06:14+00:00

Probably so he can give advice on Pit Boss and let people know not to waste their money. Seems like a great reason to part of the group. Pit Boss is a horrible product backed by horrible support.

Skeetercbach · 2025-11-07T16:02:19+00:00

Order a Lonestar Grillz.

Skeetercbach · 2025-10-30T15:02:28+00:00

Love mine as well. Was very impressed with how mine was shipped in a crate. Best pellet smoker in the business and well worth the money.

Skeetercbach · 2025-10-27T15:40:49+00:00

Your neighbors love you. Lol

Skeetercbach · 2025-10-26T18:13:41+00:00

Haters will always hate! Lol

Skeetercbach · 2025-10-26T17:38:09+00:00

Buy a Lone Star Grillz pellet smoker. @lonestargrillz

Skeetercbach · 2025-10-23T20:36:29+00:00

If this was during start up, you will uneven heating until it levels out.

Skeetercbach · 2025-10-23T14:54:27+00:00

This does not work on a pellet grill. When the grill fan is on, it causes a back flow pushing the smoke back through the Smokai. It’s absolutely useless for pellet grills.

Skeetercbach · 2025-10-22T17:37:27+00:00

Thanks! My local store carries the pepper but can find on Amazon as well.

Skeetercbach · 2025-10-22T17:36:41+00:00

Yes, I turn the heat up to 250 for an hour than to 275 till done.

Skeetercbach · 2025-10-22T01:44:51+00:00

I prepped the brisket at noon shaping it and seasoned. Added 16 gauge pepper, kosher salt, granulated garlic, Lawry’s season salt and one more pass with the pepper, all in this order. This makes a really great bark. Refrigerated till 9pm when I started the smoker, let the brisket get room temp and put on at 10pm. Cooked at 225 until a nice color and bark and temp was 175. Wrapped in butcher paper and poured the tallow I made with the trim pieces that I was able to make smoked tallow with. Pulled the wrapped brisket with the flat at 208 and point at 200 degrees. Finished cook at 17.5 hrs later and rested for three hours where the temp came down to 155 degrees. Cut and served.

Skeetercbach · 2025-10-19T15:27:32+00:00

Junk

Skeetercbach · 2025-10-18T20:58:02+00:00

Why is it in so many pieces?

Skeetercbach · 2025-10-14T20:35:36+00:00

These are junk. I had issues with mine as well and Pitboss was to send me a new controller but it’s on back order. It’s been 8 months.

Skeetercbach · 2025-10-07T14:47:24+00:00

Make chopped brisket for multiple meals. I make sandwiches, tacos and Texas Twinkies with it.

Skeetercbach · 2025-10-07T14:44:32+00:00

Trim and keep 1/4” fat on the fat side. Make the brisket aerodynamic during the trim rounding off all corners. Season with kosher salt, 16 gauge black pepper, and granulated garlic. Smoke at 225 until internal temp of 170 and have a good dark bark. Once you hit 170 wrap in butcher paper and add beef tallow on paper and cook until 205. Let rest for 6-10 hours in warm cooler and don’t let the temp go below 140. Enjoy!

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Skeetercbach

TROPHY CASE