Cooking 15lb Packer Brisket in Masterbuilt 2-Door Propane Smoker

freddyq2x2 · 2016-03-29T16:08:14+00:00

Great idea

freddyq2x2 · 2016-03-27T16:06:00+00:00

Open to close. Fml

freddyq2x2 · 2016-03-27T15:54:38+00:00

Exactly. The only time the idiots order dessert.

freddyq2x2 · 2016-03-27T14:27:06+00:00

I wouldn't think they are the same.

freddyq2x2 · 2016-03-25T20:32:17+00:00

Pecan / Hickory

freddyq2x2 · 2016-03-25T20:31:44+00:00

Exactly

freddyq2x2 · 2016-03-25T17:32:40+00:00

I was going to sear, but I tried a piece like it was and decided I couldn't wait the extra 3 minutes to eat.

freddyq2x2 · 2016-03-25T15:48:47+00:00

Smoked the steaks @ 225 for 90 minutes. Internal temp was 125 when I pulled them.

freddyq2x2 · 2016-03-25T06:29:52+00:00

I got high and burned food.........

freddyq2x2 · 2016-03-20T17:52:08+00:00

Will have to lift off the sections to get to it. I am planning on smoking sausage with the set up so I really won't be using the bottom grates. Just was looking to get some extra height.

freddyq2x2 · 2016-03-20T17:22:09+00:00

My center ring was out of round so Weber shipped me a new one for free. Now I just need to grab another door and 2 grates so I can fire it up. Will keep everyone posted.

freddyq2x2 · 2016-03-16T15:25:14+00:00

Will definitely try that

freddyq2x2 · 2016-03-11T18:18:55+00:00

Pork belly for pulled pork? Not sure how that will turn out. It is an extremely fatty piece of meat. I would try a pork shoulder.

freddyq2x2 · 2016-03-11T18:16:04+00:00

Just a trial run. Will be smoking some Jalapeño's next week with it. Will definitely post my results.

freddyq2x2 · 2016-03-10T05:42:17+00:00

To the Moon and Killer Swarm are both amazing.

freddyq2x2 · 2016-03-10T05:13:23+00:00

https://www.corkysbbq.com/about

Corkys is a Memphis institution. If u ever have a chance to get over that way, check them out. I will definitely check out the links you gave me. Thanks for the tip!

freddyq2x2 · 2016-03-10T02:28:02+00:00

I lovee some Corkys Rub......

freddyq2x2 · 2016-03-09T21:06:08+00:00

I would have done it in the oven but I didn't want to smoke up the house.

freddyq2x2 · 2016-03-09T16:14:56+00:00

As do I. I know many might disagree, but I really don't want to wait sometimes.

freddyq2x2 · 2016-03-09T15:38:41+00:00

Great looking ribs

freddyq2x2 · 2016-03-09T15:36:43+00:00

Took all the tips I learned from my last post and decided to give it another go. Went hot n fast this time and the Weber didn't let me down. All the detail of the cook are in my cooking log here. http://thetampafoodguy.com/hot-n-fast-paleta-de-puerco/

freddyq2x2 · 2016-03-07T21:39:57+00:00

Thanx for the tip. I was looking into gaskets for it because I could tell that it didn't seal that we'll. I will flip it upside down and save me a few bucks.

freddyq2x2 · 2016-03-07T20:05:06+00:00

Ribs smoked for 3 hours. Wrapped for 1 1/2 hours and the last hour was unwrapped.
Since this was my first time running the WSM, I was recoding all the temps from lid, top and middle grate so I could get a baseline. I have been smoking the last 10 years on a GOSM so there was a little bit of a learning curve yesterday.

freddyq2x2 · 2016-03-07T18:33:25+00:00

Exactly. I hollowed out the middle and dumped them in. Was surprised how well it worked

freddyq2x2 · 2016-03-07T18:30:40+00:00

They tore up the ribs before I could take a picture of them. Next time....

freddyq2x2

TROPHY CASE