Recent content by Arcwelder76

All good; turns out pork butts are pretty hard to screw up. Both the loin roast and butt turned out great. Pulled the loin off at 170* and butt @190*. Shredded/diced both and combined, added sauce done. I really like the combination of light and dark meats.

A few months ago my co workers and I discovered a great combination in the pork world. A tenderloin roast mixed with butt. I’m trying to recreate this with a 8-10# butt and 6ish # tenderloin on the 700 today. Any suggestions on how to cheat time wise? I really don’t want to do the whole 12 hour...

We purchased ours last fall. It really has been a game changer. The wife uses it weekly- boneless skinless chicken thighs are a hit with the kids. It’s easy to use ; and to me well built. I’d definitely buy again

I ordered mine from Amazon; shipping time was super fast

Thanks for the replies guys. All is well.

Probably not

Maybe I’m being a little paranoid but; I’ve just noticed the smoker clicking a little after firing it up. I brought it up to 450 for about 1/2 an hour then down to its lowest setting to brush the grates. Pulled it apart to check the auger. No blockages but did notice no pellets in the main...

Just did a spatchcock chicken yesterday to experiment with how I’ll do the turkey and it turned out great for my first time doing a bird like that

Thank you so much for the tips. I’ve been using a blend of bear mountain apple and pecan and so far so good. I do think I’ll run and get a few bags of bear mountain gourmet blend and cherry. The gourmet for the brisket and cherry for the turkey. I have a suspicion that as I cook more and more...

That’s probably what I’ll end up doing….. but the brisket is calling out to me….. I may not have the patience to wait a week 🙂

Great tip. Seems like the last one I did turned out too dry and ended up being a complete waste of 12 plus hours. I’ve honestly gotten away from doing brisket for several years now because of all hassles my last 2 smoker’s have been. Hopefully between all the pointers and the new rig I’ll be...

Hmmm; that’s a great point. I’m wondering if a 2 hour time would be too long for the brisket to rest in the cooler after I finish it off. That would give me plenty of time to finish the bird. Maybe start the bird on the grill for an hour to try to get crispy skin then finish it low and slow on rt?

So; I want to do a brisket and turkey for Thanksgiving. Is it possible to put a spatched bird on the smoker after the beef has stalled/been wrapped and back on? I think it all would fit but I don’t really want the 2 separate meats to funk each other up. Am I being crazy? Separate? Together? What...

Sounds kinda steep but I guess it all depends on where your located and average prices.

Thank you all for the tips. Wrapped them after 2 hours @225&1 hr at 180. Cheating with the wraps meaning in lieu of brown sugar/butter etc. I just applied sauce and wrapped. I’ll probably unwrap after an hour and finish them. This thing is really growing on me.