Recent content by Ericbc7

Agreed!

If we assume 20% fat by weight on a packer brisket at $3.98/lb and you don’t want the fat for other purposes that 15 lb packer costs $59.70. A 15 lb packer will have about 3 lbs of fat (20%) if we usually trim about 15% or 2.25 lbs fat that makes our now 12.75 lb brisket $4.68/lb. So if they are...

Here in ND Home of Economy has a surprisingly good bbq spice and sauce selection. current favorites are; Kansas City Cowtown Squeal for pork and chicken. big poppas Money for beef and venison. I’ve noticed that Amazon doesn’t necessarily have the best spice prices. Sometimes the manufacturers...

I have to do this on my older bullseye also. Turn down to 250 for 15-20 min then shut down.

I would brine it overnight, smoke for 2-3 hrs then bag and sous vide for 24-48 hours at 130-135 deg. Remove from bag, pat dry and sear on Bullseye or in skillet with tallow.

The bullseye cover that I got from rectec is good quality and seems durable. It is a bit long so that the edges touch the ground which can attract mice. If it was 2 inches shorter it would be perfect.

I use the big poppa ss grate and East Georgia Metal heavy diffuser on my bullseye - great combination. you can remove the center of the diffuser and place a cast iron skillet (or similar) directly on the diffuser for wood fired frying.

I bought several hundred lbs of assorted cookin pellets some time ago and while the “perfect mix” works for everything, I notice the cherry pellets burn hotter. I use the cherry in my bullseye for searing and grilling, the perfect for everything else.

This is the one I use, it’s quite thick and fairly large. Cucina pro https://www.amazon.com/gp/product/B005CXD02A/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1 I let it come up to temperature slowly to prevent thermal shock and possible cracking.

The bullseye can do low and slow but it is not best suited for that type of cook. For me, The biggest problem with low and slow in the bullseye is it’s lack of grease handling. On fatty cuts you are going to have a mess in the stock bullseye after a long smoke. I love my b380 for what is does...

I bought a bunch of cookin pellets Last summer (400 lbs), mostly perfect mix and cherry. The cherry burn noticeably hotter than the perfect mix so I use them for searing after sous vide in my Bullseye 380. The cherry also seem to produce less smoke than perfect. For most regular smoking I...

Nicely done, more pics of the modifications would be most welcome

I have an east Georgia metals diffuser with removable center. Much heavier and nicer than the original. Money well spent and they go the extra mile to ensure customer satisfaction! Find them on facebook

My personal experience is with “cookin” pellets perfect mix and cherry. I don’t tast or smell much difference but I do notice the cherry seem to burn noticeably hotter and with less smoke. When I want to sear I load the cherry pellets.

I use a cheap Stanley 1-2 gal wet/dry vac but threw out the paper filter and use these over the foam element: https://www.amazon.com/Aiglam-Skimmer-30-Pack-Filters-Skimmers/dp/B08P36TCWB/ref=sr_1_11?dchild=1&keywords=acclaim+pool+skimmer+socks&qid=1627747181&sr=8-11 the sock is much easier to...