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About Chipster67

  • Birthday 07/04/1967

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  1. So spending my 4th smoking an 8.5lb Pork Butt. Rubbed and simmering in the fridge. Can't wait for 5am grill lighting. Sent from my SM-G955U using Tapatalk
  2. Awesome heading to HF sometime this week. Do they sell extra eivit b Nuts? Right now toop two fully out, and bottom two stressed. Hoped to replace all 4 and have extras just in case Thanks for the info. Sent from my SM-G955U using Tapatalk
  3. So last night I was cooking some stuffed burgers, and after heating up the grill, I loft the hood up and it goes back and keeps going. I think the issue may be the higher heat of the grill. It was at 500+ at the time. So looks like another call to get a new body. The KJ or Vision is looking better to.me :( fortunately the Customer service for Akorn is top notch, so hopefully they will replace a second one. Sent from my SM-G955U using Tapatalk
  4. Here's some sliced pictures I forgot to post. Everyone loved it, and had plenty to bring to work on Monday and share... Sent from my SM-G955U using Tapatalk
  5. Well the Brisket is done.. the probe melted into it. I could see it the probe melting I to the meat even before I pushed Nice and tender. Wrapped in foil and a thick bath towel and dropped in a cooler to rest. Now the wait for another 3-4 hours. Thanks for the help. Sent from my SM-G955U using Tapatalk
  6. Awesome. That is for the info.. was worried. Looks like the stall wasn't much of a stall as it is now at 171. Sent from my SM-G955U using Tapatalk
  7. My sister inlaw is in from Texas, so picked up this bad boy from my local Walmart it is 12lb brisket. Time to prove us Yankees can cook brisket as well. The largest I've ever cooked was a 5lb flat, so excited to do a full one. So I ran out of sea salt, so had to improvise and make my own seasoning from what I had in the cabinet. Tossed it on after trimming the fatback down to approx 1/8th of an inch. Then let sit in fridge for a good 12 hours. I woke at 5:30 this am, took brisket out of fridge to let it come up to room temp. Started the grill and that took an hour to stabilize at 250 mark. I then tossed the meat on and so far we are looking good. Think at this point I hit that stall. Which is good, as I was worried it would be done well before dinner time. I was aiming for a 4-5pm finish then wrap and let sit in dry cooler for an hour or so. As I type this and watch it now hit the 165 mark. Hmmmm well maybe a late lunch after all. Will keep you all posted, but question. If this thing finishes at 2pm, how would you keep warm or warm up at 6pm for a dinner? Plan to wrap and put in cooler, to keep warm but 4 hrs is that too long? Sent from my SM-G955U using Tapatalk
  8. Yes agree that smoke hung around and kept me wishing the meat was done. Just pulled off of the grill at 200 and gonna let it rest in foil while we cook up the Tator Tots. Love some pulled pork on a nice onion roll and some tots. I'll snap pic before I rip apart. It is very tender. Butter melting probe tender. When I pulled off the grill the fatback stayed on grate and rest nearly fell apart in the hands/gloves. The fatback pulled off grate with ease and was tossed since some slid out of hands on to bricks.. but Puppies sure loved licking the juices off the brick lmao. Sent from my SAMSUNG-SM-N915A using Tapatalk
  9. So what do you do when Dec 28th, it is 42 degrees outside, oh, and you live in Chicago? Well BBQ ofcourse... Smoking a 8lb pork shoulder for some pulled pork sandwiches. Smells yummy, but have another 3-4 hours of cook time to go... Sent from my SAMSUNG-SM-N915A using Tapatalk
  10. So I decided to visit a local BBQ chain called Dickeys to try out the Brisket. Most impressive part was this cooler. Brisket was a little dry but flavourful. Nice Smoke Ring.. Sent from my SAMSUNG-SM-N915A using Tapatalk
  11. Well decided to give with the rub I had on hand. I had wanted to try it and we'll was far too lazy to go shopping for garlic and rosemary. I put in a few good chunks of Hickory, and brought the temp up to 500, letting to settle in for 15 minutes.. then put the meat on. I closed up the bottom to just about 1/2 and now controlling the temp by using the top vents. Will keep an eye on internal and grill temp keeping as close to 425 to 450 as I can. Sent from my SAMSUNG-SM-N915A using Tapatalk
  12. OK silly question, bones down or up in the roasting rack? Thinking up. Also thinking of foiling the bone ends to prevent burning.. what say you gurus? Sent from my SAMSUNG-SM-N915A using Tapatalk
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