Search results

  • 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. brett_s

    venison jerky

    Here's the recipe, it's pretty simple. Cooking time and temp at the bottom. And as for 6 degrees being a "bit on the cool side", it's not like I'm a fan of the weather, but I don't exactly have much choice about it, so I try to make the best of it that I can. If you look at the pictures of...
  2. brett_s

    venison jerky

    I made two batches of venison jerky this weekend. I made one friday night of about 20 lbs worth of meat, and one on saturday of about 30 lbs of meat. Turned out spectacular again. The weather was pretty nice for making jerky, I prefer it on the cool side when I'm doing it to keep the heat...
  3. brett_s

    how to package smoked brisket?

    Yeah, I probably should have stated that he lives about 20 miles from me, and he'll get it the next day. By time I'm all done cooking and cleaning, it will be late sunday night and I won't want to mess around delivering it. So far it looks like large hunks (with juice) in a vacuum sealer. I'd...
  4. brett_s

    how to package smoked brisket?

    Hello, I was planning on firing up the smoker this weekend, as I haven't done it for a while. I've got 25 lbs of pork shoulders, a couple rack of pork ribs, and a request from my father for a beef brisket. Here's the truth, I don't really care for smoked beef. I've had brisket all over the...
  5. brett_s

    Brinkman Smoke King Deluxe

    I love my BSKD....after I modded it. I got it assembled from Menards as a floor model for $99. I thought that was a pretty good deal. When I brought it home and fired it up I noticed the following things: 1. It used a LOT of fuel 2. I had a hard time getting the smoker box up to temp on...
  6. brett_s

    good bbq restaurant near Indianapolis IN??

    I'm going to be in Indianapolis in two weeks, and I was wondering if anyone could recommend if there are any good bbq restaurants near by. If you do know of one, let me know. Thanks, Brett
  7. brett_s

    Pulled pork won't pull! Help!

    It won't pull at 175 degrees. It will slice but not pull. Bring it up to 190 degrees and it will fall apart. Brett
  8. brett_s

    how much $ per pound for brisket?

    Well, here's a little update on what I found. I found choice grade whole briskets for $4.49 a pound. These are fresh, and very nice looking. Pricey, but they seem very nice. I've found a couple of fresh select, mediocore looking ones for over $5 a pound at the other local butchers. And the...
  9. brett_s

    Converted charcoal smoker to gas

    If you have pictures, I would like to see it. I've been thinking of doing something similar. Brett
  10. brett_s

    reheating pulled pork in large quantity

    I have a very related question, and maybe you guys can help me out. I'm doing 80 lbs of pulled pork next week. It's for a party 2 weeks later, so I was planning on freezing it after I make it, and thawing it out again for the party. I've always had good luck with frozen pulled pork, it seems...
  11. brett_s

    how much $ per pound for brisket?

    Wow. At those prices, it's almost worth having a few whole briskets flash frozen, packaged and Fed'x to me. Does anyone know of any decent butcher shops that do this? I'm almost afraid to ask what you guys pay for steaks. A decent New York Strip (not top shelf, just choice) is about $10 a...
  12. brett_s

    New Style Kingsford Briquettes

    The new kingsford is fine. The part I find interesting is that at the local Home Depot, they increased the size of the bag on the the dual bag bundle to 22 lbs a bag (10 kilos). And they lowered the price to about $8 for the dual pack. Now it's 44 lbs of coal for $8 instead of the old 40 for...
  13. brett_s

    how much $ per pound for brisket?

    How much do you guys pay per pound for a whole untrimmed brisket? I can't find it around here for under $4.00 a pound, and that seems awfull pricey to me. I always make pork and chicken, but I really want to try to make a brisket. But at that price, it's pretty hard to experiment with...
  14. brett_s

    Brinkmann Grill King Deluxe

    I too have a BSKD, and had a hard time regulating the heat. My big problem was being able to get enough heat in the unit during the winter months. My first mod was a baffle to get the heat under the water pan. I did one very similar to the picture above, but I made it out of 1/8 plate steel...
  15. brett_s

    Smoking first butt Saturday.

    This might be a little bit off topic, butt (joke intended) I thought I'd throw it out here. Last week I smoked two smaller butts. One I did Jeff's way (which is dynamite), the other I did Jeff's way with the addition of injecting liquid inside of the butt the night before. I don't have the...
  16. brett_s

    3-2-1 rib question

    This weekend I will be making 5 racks of ribs, cut into half racks (10 half racks). I've always used the 3-2-1 recipe and had great success with it. However, wrapping 10 half wracks in foil at the three hour period and unwrapping them 2 hours later is a PIA. Do you think it would be feasible...
  17. brett_s

    Whole hog

    I'm doing the same thing for a party coming up. The local store had shoulders on sale for $1 a pound, so I went in and bought $75 worth of their biggest roasts. The whole pig is very nice, but it's a lot more work than nice pre-cut roasts. Just my oppinion. The final products is about the...
  18. brett_s

    how do you serve pork shoulder?

    Yes I saw your post, and that is the exact one that got me thinking about it. I saw the nice sliced piece of meat, and I started thinking about it. Then I saw the bowl of pulled/cut/shredded pork (like I always do), and started wondering how other people were serving it. Brett
  19. brett_s

    how do you serve pork shoulder?

    I've made pork shoulders several times. Always get rave reviews. However, when ever I do it, I always pull it apart. Usually half gets the bbq sauce treatment (from the smoking-meat recipe section), and the other half stays as is. Here's the catch, when ever I make it, it's used for as...
  20. brett_s

    your advice wanted.

    Well, I pulled the trigger and bought one......and the winner is.....Brinkmann Smoke King deluxe. I bought the assembled floor model for $160. I couldn't pass the deal up, and besdies.....it looked cooler :roll: . Well I got it home and wiped it all down with vegetable oil like they said and...
Top Bottom
Back
Clicky