Recent content by brandonin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. brandonin

    Dying for a smoke

    I need something like that. They should make a patch for THIS kind of withdrawal. Perhaps something that slowly injects smoked meat juices into the bloodstream.
  2. brandonin

    Dying for a smoke

    And I don't mean a cigarette. Going up to Michigan to see some family this weekend, so it will be another "smokeless" weekend. This will be two weekends in a row in which I cannot smoke anything. It's killing me! Brandon
  3. brandonin

    Hot Wings

    I was gonna say.....where's the pics man?? :) You're killing me! That sounds heavenly right about now. Brandon
  4. brandonin

    Todays cook

    Man, I got nothing to smoke today, so I'll be up there in about an hour. Just post your address so I know where I'm going. :) Brandon
  5. brandonin

    my first smoked ribs....

    As Mr. Burns would say, they look EEEXCELLENT. sorry
  6. brandonin

    Spare Ribs/Baby Back Ribs w/Q-view

    Oh mama. I'm starving right now, and that was torture looking at that.
  7. brandonin

    My finished product - chuck roast w/QView

    Thanks everyone. The taste was awesome, but I do admit that it was a bit tougher and drier than was expected. I think my thermometer that came with my smoker is a bit off. I always smoke at 225 according to that thermometer, but my meats always reach the intended internal temperature sooner than...
  8. brandonin

    My finished product - chuck roast w/QView

    Thanks guys. Good to know I can influence someone's next meal like that. I cooked it at 225, up to 155, then wrapped it, turned the smoker off at 205, then let it sit for about an hour and a half. Brandon
  9. brandonin

    11 hour chuckie

    Excellent. Mine didn't take anywhere near 11 hrs, but it tasted darn good. Yours looks a little more juicy though..I'm jealous. Brandon
  10. brandonin

    My finished product - chuck roast w/QView

    All right my friends. Here it is. Smokin it up. Smoke ring baby. All shredded up. And of course, it's final stop before rapid consumption. Used some basic Sweet Baby Ray's BBQ sauce on the right, with some pepper jack, and pepperoncinis on the left. The only thing I'd have done...
  11. brandonin

    Question on wrapping the beef in foil

    Awesome, thanks guys. Yeah, the fridge thing didn't make sense to me either, as I thought it would cool the meat, but I probably heard that wrong. I guess when I heard cooler I just assumed it was a ice filled cooler. I'll just wrap it in foil, let it get to about 200-ish, let it sit for 1/2...
  12. brandonin

    Ribs,brisket,turkey...oh my w/ qview

    Let me know when you get it done, I'll hop on 46, and be there in 2 hours. :) Oh wait, I'm smoking today too.
  13. brandonin

    Question on wrapping the beef in foil

    I've seen that it is a good idea to wrap the beef in foil once the internal temperature reaches about 150-160. I've heard that this is good for shredding, which is what I want to do. I'm doing a small chuck roast by the way. My questions are this. 1. What is the purpose of wrapping the beef...
  14. brandonin

    Prepping chuck roast for tomorrow Q-View

    I just wanted to clarify that this is probably less than 4 pounds, I just realized I probably screwed up on that fact. Anyway, time to start getting it ready to go, I'm probably looking at about 4-6 hrs of smoking, so better get started if I want it ready around 5-6p. Brandon
  15. brandonin

    Butt . . . ugh, yuuummmmm!!!

    Nice! I haven't done a butt yet, but I can't wait.
See more
Top Bottom
Back
Clicky