Recent content by allisonandrews

Thanks for the suggestions. DH has the material ready to build a second, smaller smoker, so maybe I will be back on the forum more this year. We still love the one we built several years ago, but it is pretty large, and a pain to have to pay to register it for that 1 or 2 trips we take it...

I really enjoyed him on the show, and there was some other special he came back for.

It's been awhile since I have posted (2 years I think!). Our staple has always been brisket. We got our method down long ago and although we occasionally try something new because we keep an open mind, we always end up back to our tried and true. We also do country style pork ribs some. DH...

FYI - I still haven't been back near a pork butt since I last commented on this thread. After almost two years away from this forum, I've returned to ask about a pork loin that my husband got from his mother in law. The thread almost got a bit lively. Maybe pork and I just don't get along...

I had to go back and find my old thread about my first (and only) experience with a pork butt. For some reason I seem to have kept some of the pictures and deleted others in addition to using two different hosting places. It did bring a chuckle back if anyone gets bored...

I definately did not take any offense. Just an FYI on my above statement, times aren't mentioned because we cook it until it is "done", not for a specific time limit. Our fire normally runs around 225 degrees, but we have to adjust time limits based on weather or other things we are cooking in...

Yep, this is the same old forum I remember. Plenty of heat, flames, and some smoke blowing around! Just kidding. :) I'm just going to sit back and let you all duke it out. Hubby wants the pork loin; I could care less. I may just let him mess with it all!!

Yep, I'm just being stubborn. I don't want to use high heat.

Thanks! I looked back through my posts and I hadn't done anything since the summer of 2006. Shortly after that last past, I experienced a death and went into a bit of a depression for a while. But I was able to have luck on some medication, get over that hump, and now I've been off the meds...

Thanks for all the advice. This is not boding well for our invisions of "set it and forget it". (Well, not really forget it. We've just got our brisket and country style pork ribs along with the way our smoker acts to such a routine, that it doesn't take much effort. Not that effort is a bad...

I should have added that we will be camping when we cook this, so all we will have is our large smoker, a charcoal grill, and the tiny oven inside the camper.

I actually saw that thread when I was doing my search. Unfortunately, we don't have access to a fryer. We'll have the smoker going while we do some briskets and ribs.

My mother-in-law sent my husband home with a large pork loin. Just guessing, but I didn't see any bone in it, so I would think it would be similar to a large boneless loin roast?? Hubby called it a tenderloin, but it's way too big for that (I think). I don't know how many pounds it is, but it...

If it were ours, I would be one of the first trying the mods. However, with my MIL, she would just laugh at me and say I spent too much time online. Besides, this way, we have the upperhand at being able to cook a better brisket (at least until she figures out the new smoker) :razz: Thanks...

We tested out my MIL's new smoker this weekend. It is a New Braunfels and she got it for around $400 from Academy. Here is a pic (hopefully). We cooked a brisket, a boston butt, some country style pork ribs, and some riblets over the weekend on it. Here are my thoughts on it as compared...