Recent content by brentman0110

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  1. brentman0110

    Baby Back Ribs - Hard Bark

    I think my first mistake was treating these ribs like spares. I think I just overcooked 'em. I had all kinds of trouble with the temps fluctuating from 225 - 275, due to wind. I think that: "This "bark" that you describe may have been more of a jerky effect on the loin meat portion of the rib."...
  2. brentman0110

    Baby Back Ribs - Hard Bark

    Question folks...I dont usually cook baby back ribs, but caught some on sale the other day. I was prepared to use the 2-2-1 method with Jeff's rub at 225-250. When I went to prepare my spritz of 50% apple juice 50% spiced rum, I found I was minus the apple juice. Too busy preparing other foods...
  3. brentman0110

    Up early to tackle this big butt.

    I usually use a apple juice/captain morgan mix. But, plain 'ol apple is fine as well. What type of rub did you use?
  4. brentman0110

    SMF FOLKS, ONE OF OUR OWN NEEDS OUR SUPPORT !!!

    Josie, so sorry for your loss. You will be in mine and my wifes prayers in your time of need.
  5. brentman0110

    Jeffs Emails about Pork

    Awesome! TY very much!
  6. brentman0110

    Jeffs Emails about Pork

    Heya folks. Been away for awhile and I was storing all of Jeffs emails on my desktop HD before it died. Is there a place where I can go to see old emails from Jeff?
  7. brentman0110

    Newbie with GOSM question

    Like richoso1 said, get the GOSM Big Block. The model number that I got was the 3605 and it's dimensions are: 36"H x 24"W x 16"D Plenty big for anything. You can fit 4 whole spares or 4-5 10#+ butts. By the way, got mine at Bass Pro.
  8. brentman0110

    Got my GOSM - time to smoke!

    Well, I have to say that I have never seen a 4# butt...kind of smallish. I always do at least a 7-9 lb butt because you will see only about 60% of the original weight in cooked product. I just freeze the remaining portion. For a rub, you cannot beat Jeff's Naked rub. If youy are not ready for...
  9. brentman0110

    A sorry A$$ Thermometer...Qview

    Yeah, I kinda' figured that out the hard way. Now that i have a GOSM, I just put the probe through the side vent holes.
  10. brentman0110

    A sorry A$$ Thermometer...Qview

    Yeah, and that equaled 4 times.
  11. brentman0110

    What's your occupation?

    Claims and Technology Manager for CIGNA healthcare. That's right, I manage a bunch of Claim Deny'ers...LOL.
  12. brentman0110

    bear claws (not the sweet things)

    I am definitely going to try them. I have always used either two forks or my hands. But, after shredding 16#'s of Pig yesterday by hand, I will try anything.
  13. brentman0110

    I got 3 big 'ol butts oh Yeah...w/Qview.

    Thinking about adding some chili powder as well next time...
  14. brentman0110

    GOSM users

    I am going to tag on to this thread about the smoke as i have experienced the same thing. Does everyone that uses the GOSM use the stock Cast iron smoke tray? Seems a little small to me. Also, do you leave the wood in the box until it turns to ash when replenishing with fresh wood or dump it out...
  15. brentman0110

    taco fatty w/qview, more mini's

    Great Job erain! I have tried several kinds, but never a Taco fatty. That will probably be my next one to try. Repped for the great idea!
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