Recent content by rxguy
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Qview test with a gorgeous butt....
interesting. my only concern with finishing it in the smoker, with and without foil is it drying out. I've had pulled pork at a few BBQ places and none of them are worth a damn. Mine is extremely juicy, and is pulled right in the juices from the meat that are in the aluminum pan after it... -
Qview test with a gorgeous butt....
Interesting. But after it's wrapped in foil, you're pretty much just wasting wood right? That was my theory anyways....smoke doesn't get through foil, so what's the difference between that and foiling in the oven....? -
replacement probe thermometer...probe
Man that sucks. Why do they sell replacement probes then!?- rxguy
- Post #5
- Forum: General Discussion
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Qview test with a gorgeous butt....
yes, but never have. is there a huge difference in taste? I smoke the way I do only because that's how I was taught....maybe I should leave it in longer next time. how long though? Also, to be honest...It's so convenient to just have it in 3 hours...all that babying the wood, checking and... -
replacement probe thermometer...probe
nah, it's just like this, but says pyrex- rxguy
- Post #3
- Forum: General Discussion
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Qview test with a gorgeous butt....
pork butt that is....ha I generally give them a rub down, and onto the smoke for at least 3 hours straight, take it off, into an aluminum pain with very tight foil, and into a 300* oven for another 3-4hrs. After it rests a bit, it generally falls apart with a few forks and looks like so... -
replacement probe thermometer...probe
I have a "pyrex" brand probe thermometer, looks identical to the taylor/oneida ones that are out. I ordered a replacement probe from thermoworks, for their branded unit, which ALSO looks identical and it's reading at least 10* cold. I did the boiling water test, and it read 197*, and next to...- rxguy
- Thread
- Replies: 5
- Forum: General Discussion
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going to attempt first brisket
Hmm sounds good. What's the benefit in trimming the fat prior to cooking as opposed to afterwards? Also I've seen some people score the fat all the way down to the meat, and use their rubs all the way in the cracks and such. I'm definitely pro-rub so I think I'm going to try a rub on the... -
going to attempt first brisket
I've done countless butts/ribs/chickens but I have yet to tackle the brisket. I'm new to the forums, but know a little about the smoking process. Anyone have any hints or "must-do"s for a brisket? with butts i usually smoke for 3-4 hours, then foil in the oven for another 3-4 hours and it... -
the new guy?
Guess I'm the new guy around here. Joined b/c one of my friends is a member and I felt like joining in on the fun. I used to smoke on a weber charcoil grill, with an electric heating element and a pie dish on top filled with wood. I upgraded a few months back to a brinkman two rack vertical...
