Recent content by lutznutz

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  1. lutznutz

    Smoking Hatch Peppers

    My buddy (a good ol boy from New Mexico) has a large shipment of Hatch Peppers coming in. His usual method of cooking them to extract the meat is 20 minutes in the oven at 385. We got to talking about smoking them last night, and I know that 385 is way too hot for my propane Smoke Hollow, but...
  2. lutznutz

    Help with brisket in the smoker

    Q-view and report: The brisket was tender, not failing apart or mushy but did separate cleanly with a gentle pull. the point was a little dry, but not enough to be problem. I liked that it was firm enough to slice cleanly but broke apart when bit into. I wish the smoke ring was bigger, I used...
  3. 2015-06-02 17.26.55.jpg

    2015-06-02 17.26.55.jpg

  4. 2015-06-02 18.13.51.jpg

    2015-06-02 18.13.51.jpg

  5. lutznutz

    Help with brisket in the smoker

    I did the toothpick test, no resistance on any of the brisket.
  6. lutznutz

    Help with brisket in the smoker

    Definitely an inaccurate thermometer. I bought a cheap one at Lowes and it was spot on. Just pulled the brisket after it hit 205, confirmed by several thermometers too. Nothing makes you panic like messing up $50 worth of meat! Q-Views coming up later!
  7. lutznutz

    Help with brisket in the smoker

    Thanks! I dug out one of my pocket dial thermometers and it reads 170 in the thickest part. guess my probe is going on my Taylor and its time to buy a Maverick. I'm going to leave the smoker at 225 for a hour or so and see what happens temp wise.
  8. lutznutz

    Help with brisket in the smoker

    Yea, I thought it might be the temp gauge, but it was fine when I used it Saturday to smoke some pork shoulders. I'll pull it and do the ice/boiling test. EDIT: Temp gauge (Taylor Weekend Warrior) read 35 in the ice test, 208 in the boiling water, which seems within spec for that kind of probe.
  9. lutznutz

    Help with brisket in the smoker

    It's been awhile since I've done a brisket, and after reading around I decided on this method: 1. Brisket in pan, smoke at 250 degrees until thickest part is 165. 2. Cover pan in foil. 3. Increase temp to 300 and cook until 195 at thickest part. 4. rest 1 hour and slice. This is in my...
  10. lutznutz

    Membrane on wild boar hams and shoulders

    I'm processing my first cuts from our recent hog hunt, and all the hams and shoulders have a spongy, clear and extremely tough membrane on part of the meat. It almost has a bubbly appearance to it. This is on the outside of the cuts, i.e., the parts not facing the body cavity. I've been trimming...
  11. lutznutz

    First time beef ribs with Qview

    Quote: Well, it was the first time I had done them, so I was kind of winging it on the times. I do think they where in the smoker longer than necessary since they cooked pretty quick. They probably could have been foiled at 4 hours. I do prefer my steaks rare but have noticed that rare meat on...
  12. lutznutz

    First time beef ribs with Qview

    It was more like a 5-2 than 3-2-1. I guess I treated them more like brisket than ribs.
  13. lutznutz

    Y hoses for dual propane tanks

    so I found this: http://cgi.ebay.com/ebaymotors/2-12-HOSES-RV-LP-PROPANE-AUTO-SWITCH-REGULATOR-/370515174195?pt=Motors_RV_Trailer_Camper_Parts_Accessories&hash=item56446ce333 do I use the pressure regulator that comes with the Y or do I use the regulator that comes with the smoker?
  14. lutznutz

    Y hoses for dual propane tanks

    Is there such a hose that'll let me hook up two tanks to one smoker? I've tried Google any only found a Y that'll let me hook up one tank to two grills or whatever.
  15. lutznutz

    First time beef ribs with Qview

    this was my first attempt to make beef ribs. I made a rub similar to what you'd use with prime rib, that is, heavy on the pepper, with salt and garlic powder. I toned it down and gave it a Florida twist with celery seed and orange peel. They turned out pretty good. They didn't even need a sauce...
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