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Only offering an alternative method, but I cook the brisket until it is probe tender and then vent the extra heat before coolering for an hour or so. My finish temp goes between 195 and 215ish. Lots of guys have good luck with letting it cook more in the cooler, but I like the precision of my method.

Butcher's already did the heavy lifting as far as comps go... for home I would never inject.

Salt, Pepper, granulated garlic, granulated onion, chile powder (notice the e not an i), Mexican oregano, evaporated cane juice (sugar), and marjoram. Paprika is you want a dark bark.

We cook them HOT 325-350. Foil when they look beautiful, unfoil when they probe like butter, and unfoiled long enough to sauce 3 racks. You could call me a novice... 6th place ribs at the last 4 comps. Biggest one being 70 teams, still 6th place. I am changing the rub and the sauce tomorrow....... D...

My UDS has two racks and a flat lid. And yes I cook butts on the top and bottom racks, but would have to spatchcock a turkey if it went on the top. I buy the cheap 22.5 inch grates from Academy. It would be nice some times to have the hinged grate on top. Lots of guys do a square or rectangle fire b...

And Mettle that was the same fire basket and charcoal amount in both burns. Question: Is your 375F basket deeper than the 225 one? :-B No, just smaller diameter. People act/assume like you can get 100% efficiency from the oxygen that you introduce to the burn. Nothing could be further from the trut...

Dude, you are working too hard. Rub that brisket a few hours (two or more) before cooking and put it back in the fridge or on ice. Set the temp you want and cook the dang thing straight from the fridge. If you have enough salt in your rub (hard not to IMHO) and the brisket goes on cold... you will h...

Sorry for the dumb question, but did you use the same amount of charcoal for both burns?

I know that with the same air control I can run my UDS at 225 with one basket and 375 with a different one. SAME air settings.

Making some "home recipe"?

If not, get at least 1 to some one who will. LOL

Okay AS OF NOW, we are planning for Seymour. Hopefully nothing messes it up.

I'm going to drop the knowledge on you guys here. There are only three brands of charcoal.

Ozark Oak
B&B
Wicked Good.

That is all.

08/16/13
to
08/17/13 BBQ and Fly In on the River Excelsior Springs, MO
STATE CHAMPIONSHIP
Contact: Jim McCullough Phone: 816-519-2113.
Contact: Cheri McCullough Phone: 816-519-7842. cheri@wabashbbq.com
KCBS Reps: ROSEMARY MORROW, PHIL MORROW

Might be able to make this work.

We got our butts kicked at Sams this weekend. Wish we would have been at Seymour. Yeah, we are Smoke. Meats, Pig.. I will take some pics next time with every thing on the cutting board.

I wanted to follow up with you guys since you helped me out. Added two more 2 inch (ID) pipes to the door. It will run 425 all day if I let it. :beer: Took first place in pork yesterday, Smokin in the Ozarks. Second place in people's choice pork. Got to love these home builds. Thanks smokerbuilder.

Looks great!! now I have flattop envy.

Wow!! Those welds are killer. Lots of detail in a VERY CLEAN package.

Show offs.

Take the cap down till it is fairly even and no more than the thickness of a slice of brisket.

For ICBA... take any part of the point that is left OFF. PM me if you need more info.

Yeah, I think I might change it to a slider with a single pipe for a stoker.

Glad to hear that it is most likely not my exhaust. Spent some time making a detente for it. It is 4 inch, I wanted it to go through the roof and was afraid 6 inch would be too much volume.

Yeah, have not gotten very far with the paint. Also I will be upgrading to brass valves, but only if this works.

Just finished with my 30 x 48 offset (was a ridiculous grill). 4 inch id chimney. 20 x 20 x 24 fire box insulated with 2 inch ceramic wool. 2, 2 inch intakes. Went to season it with a small charcoal basket. It would not run much above 250 degrees unless I placed a fan facing the intake. Here goes my...

TuscaloosaQ wrote:Absolutely, I usa tubing on all my trailers. i generally us 2by3 11Gauge or 14gauge 12gauge will work just fine.

Do you use it just for the cross braces or for the entire trailer. AND if you use it for the entire trailer do you the have to add a plate floor?

Sorry for the newbie questions.

Also should say that the challenge for me was how I wanted to attach the box. The way I "frenched" it in led me to insulate and skin after it was attached to the chamber. It would have been much easier to attach it jambo style.

I really wanted a backwoods and an offset, so I built a nice compromise.

I appreciate your thoughts. My thought WAS that my time is worth more than the difference in steel price. I'll post up some pics when completed.

So we are finishing up our 30 inch by 48 inch offset trailer smoker. The insulated firebox took TOO much time. I now understand the up charge for them.

Has any one built a firebox out of 1/2 inch? Has any one had a chance to compare these two types of builds?

Thanks.

Awesome!!

Thought I was missing something.

Thanks.

Been looking at the augers like the one in the RF sidebox thread. Is there a reason to not weld round stock in the center of the auger? This is the type of auger I am most aquainted with.

Thanks.