Hack No. 1: for my old as… butt - Take a nap. (I wasn’t able to do this with my last brisket/pork butt and I was so miserable…) So for my long cooks, I’m using a small cheap offset stick burner, I preheat the smoker at least an hour before I want to put the meat in. I want to get the fire stabilized. During that time, I’m finishing trimming the brisket and getting it seasoned. I always use a water pan. It doesn’t matter if I’m making summer sausage or brisket, using my offset or my Masterbuilt if it’s a long cook, I have a water pan in there. Hack No. 2: I usually have a Bluetooth headset on (one that transmits through the bone so I can still hear the fire and my surroundings (and head off the fire department who may have been called for “Smoke in the area” - embarassing.) Hack No. 3: Once I wrap, assuming I am wrapping, it goes into the Masterbuilt to finish. It’s not gonna get anymore smoke at that point so why waste wood and why not reprise Hack No. 1 and take a nap?
May 1st Livestream Will Have 2 Winners
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Weekly Blog Post - May 1st Livestream Will Have 2 Winners
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
We are going to be having a Livestream tomorrow at 4 PM (CST) at waltonsinc.com/live where we will be drawing 2 winners of giveaways. First, we will draw a winner for April’s giveaway which was the Broil King Regal S590 Pro out of the people who have entered through waltonsinc.com/win. Then we are going to allow the people who are watching our livestream to enter to get a 2nd chance to win our Walton’s Ultimate Knife Set and we will announce that winner as well.
As usual, we will also announce May’s Giveaway and the Sales for the month!
Noteworthy Recent Posts
Curtis p. Asked a question about curing and smoking whole venison backstrap? that started a thread with some really good information and opinions on what to do with a venison backstrap. Worth reading for sure!
Meatgistics Community
Our little community continues to grow at a steady rate. In the past 7 days we have had;
42 New users
103 New Posts
10 New TopicsNew Products
18 inch pink butcher paper this is pink butcher paper that is often used for wrapping and smoking meat. We sold out of the initial run of it but we have more on order and should have it back in stock fairly shortly.
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