Recent content by rj2316
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Smoking in Afghanistan
I have been absolutely blown away by the response from this. We are still working on modififying the smoker at the moment. I do have a supply of wood and we'll see how it smokes. I usually have one day a week or so that I can budget enough time to do it right. If it does attract some...- rj2316
- Post #38
- Forum: General Discussion
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Smoking in Afghanistan
Thank you all for the help. Outside of getting legs, it could be interesting getting other cuts of the goat due to language barriers, but we'll get it figured out. The other meat that we got was sent from a S. Korea Army base packed in dry ice. I think it took about 5 days from Korea, but I...- rj2316
- Post #10
- Forum: General Discussion
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Smoking in Afghanistan
I've been deployed in Afghanistan for about six months now and while I was home on leave I had the chance to BBQ. Now I'm going to do it here. I sent all of my tools and spices that I could fit into a box (it really took two), I've got a smoker being modified to work, and a supply of what my...- rj2316
- Thread
- Replies: 45
- Forum: General Discussion
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Quick question
That is great information. Thank you so much. I guess I should probably go to Kansas City as well. As always, you guys are awesome.- rj2316
- Post #7
- Forum: General Discussion
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Quick question
Thanks guys. That's kind of what I was thinking I would try. I'm sure I can find somewhere with some great que.- rj2316
- Post #4
- Forum: General Discussion
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Quick question
I am currently stationed at Fort Leonard Wood, MO for the next four months to complete EBOLC. Do any of you know of some legitimate BBQ joints around here? Unfortunately, I couldn't bring my smoker so I'm going to have to rely on what the good people of Missouri can cook. Thanks a lot for...- rj2316
- Thread
- Replies: 7
- Forum: General Discussion
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Quick brisket question
When I reheat the brisket (not sliced yet) what temp should I take it to? It went to 200 degrees last night. Thanks a lot. Qview after it's sliced! -
1st brisket is on with a question
It took about 12 hours but it reached 200 degrees. Here it is before I foiled it, toweled it and put it in the cooler. I'm going to reheat it for dinner tomorrow night. I'll post pics of it sliced up. I think it's going to be really tender and juicy. I can't wait for it...What temp should I... -
1st brisket is on with a question
8 hours in and I think it's stalling. It's dropped a degree and isn't moving. I appreciate all the feedback. You guys are awesome. More qview in an hour or so. -
1st brisket is on with a question
A little concerned about no stall as it is at 183 now and it's only been on for 7 hours. I figure it'll pair well with the Giants-Eagles game tomorrow night. I'm going to move the thermo around and make sure it's right. -
1st brisket is on with a question
Here it is 6 hours in. It's at 176 and holding. Still waiting for the stall... I'll cooler it whenever its done until we leave for church in the morning. Dinner isn't until about 5 tomorrow, so I'll have to fridge it and reheat it. I'll slice it after I reheat it. Hope that works ok for... -
1st brisket is on with a question
I was talking about the temp. Seems high, but I know it will stall. It's been cooking between 240 and 250 the whole time. If it keeps going up like this, I'll readjust my thermo. As promised here is some qview! 2 hours in Some brats for dinner. It's hard to have them any other way... -
1st brisket is on with a question
I'll be slicing it with sauce. It's a whole one I think, but it might be a flat. It's been on smoke for about 2 hours and it's at 137 degrees. Cause for concern? -
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1st brisket is on with a question
It's a 9.5 pounder. Next time I mop I'll get some pics up. Thanks for the help guys.
