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  1. SmokeZilla

    Independence Day cook thread

    I guess I forgot to contribute to the thread. My cook consisted of a ~15lb prime brisket from Costco, chicken kabobs with pineapple and onion chunks, smoked BBQ beans, Hot Dogs, custom ground beef and pork infused hamburgers, nurnberger brats and hot link sausages, many deserts another sides.
  2. SmokeZilla

    Independence Day cook thread

    I guess I forgot to contribute to the thread. My cook consisted of a ~15lb prime brisket from Costco, chicken kabobs with pineapple and onion chunks, smoked BBQ beans, Hot Dogs, custom ground beef and pork infused hamburgers, nurnburger brats and hot link sausages, many deserts another sides.
  3. SmokeZilla

    Independence Day cook thread

    I agree with Pacman. The bad news is they weren’t satisfactory. The good news is you now have a relatively cheap education that will last your entire life. Also, any day cooking is a good day, even if the results weren’t great, you were standing on the right side of the dirt for the experience.
  4. SmokeZilla

    Probably My Best Chicken

    Looks great. My family is from NC and I miss it (and the food) also.
  5. SmokeZilla

    PK Grills?

    I’m jealous. That PK looks like the King of Briquette City. Does it heat up relatively fast? Also, in one of the pics I think I see coals under the meatloaf. Did it maintain 225 using direct heat? Did you have to flip the ML (sorry, too lazy to search for the video). I am also looking at...
  6. SmokeZilla

    So I got my grill delivered today…

    Sorry to hear of your health concerns. I hope you have a speedy recovery. If all else fails remember that we anxiously await the full review of your new toy and first cook. Like a good hound dog waiting to hunt, the smoker will patiently wait for your return. God bless.
  7. SmokeZilla

    Beef Game Changer - Brisket Tallow and Kosmos Brisket Injection Foil Boat.....

    Gotcha, That sounds good and worth trying. Did it seem particularly salty? It seems to be listed several times in your ingredients, especially the Hydrolyzed Soy Protein and Sodium Phosphate (Na3PO4). Also, do you every use MSG on your cooks?
  8. SmokeZilla

    Beef Game Changer - Brisket Tallow and Kosmos Brisket Injection Foil Boat.....

    SmokedOCD, I can’t refute the google information. My only basis was the heards I was exposed to on my relatives’ ranches (sometimes exceeding 50 head at a time) before google existed. During slaughtering, we would save the cuts they preferred. When I was a kid I would ask why and they would...
  9. SmokeZilla

    Beef Game Changer - Brisket Tallow and Kosmos Brisket Injection Foil Boat.....

    Gotcha, Sounds like a winning plan. I do the same. I like to put my favorite BBQ sauce on them and let them simmer to absorb the sauce. Then bag and seal. When they thaw, they tend to absorb the infused sauce retaining and great deal more moisture, especially if you are going to reheat in the...
  10. SmokeZilla

    Beef Game Changer - Brisket Tallow and Kosmos Brisket Injection Foil Boat.....

    Well done on your cook. Sounds like you discovered an old trick we use with injecting. Congrats. If you really want to get to the next level, use brisket from the right side of the cow and use Wagyu tallow infused with beef paste and clarified butter. Your guests will carry you around on their...
  11. SmokeZilla

    Pork Butt

    Sorry for hijacking the thread but I have had butts that took 20 hours @ 16lbs sitting right next to a 17 hour @16lbs just because of the lean to fat ratio of the pig. I typically plan for 1.25 hours per pound un-injected. If I inject, I typically count on 1.5-1.75 hours per pound and feel...
  12. SmokeZilla

    FIRMWARE UPDATE- PLEASE HELP

    Sorry to hear of your problems. Hopefully they will be resolved in short order. I am still trying to sort out a couple of items. Are your problems isolated to the update exclusively or the update and proper function of the App, or is it just getting the App to work on an iPhone X. I have the...
  13. SmokeZilla

    pellet question

    I know this isn’t helpful but I would not use pellets that were exposed to those conditions. You would have the original concern with wet/swollen pellets but you may also have a secondary concern that includes the introduction of enough humidity to expand, break down, or fuse any residual...
  14. SmokeZilla

    Question before I sell my 590 and get a stick burner

    The smoke quantity is somewhat dependent on the volume/amount of wood you use, temperature, and proximity to the heat source . As an example, if I use approximately 2lbs of chips and I place them over the edge of the drip pan in the center rear where the firepot is located (on a RT700) they...
  15. SmokeZilla

    Brisket (post wrap) stays around 175 with probe

    I agree with the earlier posts. I‘ve done brisket many many times and no two are the same. Also, I usually pull at 190-195 depending on the brisket’s source because there is carry over of about 5 degrees and I hate overdone/well done beef. (As a tip, choice will usually come out tougher and...
  16. SmokeZilla

    Question before I sell my 590 and get a stick burner

    Interesting issue. I don’t have the 590 but I have a gasser and other grills including the Bull, that can easily be enhanced to produce more smoke. One cure I have used includes taking aluminum foil (heavy duty if possible) and make about 10 “packs” of wood chips. I use small and medium sized...
  17. SmokeZilla

    Your favorite Ribs & Seasoning combination?

    I prefer the following: Mustard or Mayo for a binder (technically not a rub ingredient) Sea salt Freshly ground black pepper Cayenne pepper to taste Smoked Paprika Brown Sugar Oregano No salt seasonings from Costco
  18. SmokeZilla

    Outside air temp affect on cook times

    As discussed in my earlier post. I decided to experiment over the long weekend with 2 brisket cooks. As a reminder, we were discussing starting from “cold” (I chose 40 degrees F) versus my method of starting with the packer at approximately 68 degrees F (just below ambient for all practical...
  19. SmokeZilla

    GrillGrate Sale

    Great info. Thanks for posting. It’s never wrong to save money.
  20. SmokeZilla

    Outside air temp affect on cook times

    Thanks. I am familiar with that site. He is truly a talented pit-master. His approach is similar to Jeremy Yoder (Mad Scientist BBQ) but not as over the top as Alton Brown, who I also have a great deal of respect for, and have gone to see in person when he was touring. They take a scientific...
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