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  1. moose

    smoking brisket today

    I use a rub that has no sugar, we also don't use mustard. Seems the people that I feed don't like the crunchy bark that so many of us are used to. So when in Rome...
  2. moose

    smoking brisket today

    Ok, Last pics Point finished ready to chop, and finished brisket
  3. moose

    smoking brisket today

    oops, sorry Deejaydebbi. I'll try and save some for ya next time!
  4. moose

    smoking brisket today

    I tend to get great results seperating at the mid point. I cook the brisket to internal temp of 165 then pull and seperate. Trim off all the fat between the two pieces, reseason the trimmed areas and then back in the smoker. I still get alot of bark since it cooks another 4 - 6 hours. Much...
  5. moose

    smoking brisket today

    time to seperate point from flat, a little more seasoning at the seperation point, and wrap the ribs (I left the ribs untrimmed for this event)
  6. moose

    smoking brisket today

    ok, We are 1/2 way thru this smoke and are about ready to seperate the points from the flats. Once seperated, we will foil the flats untill finish and put the points back in for burnt ends or chop up for chopped brisket sandwiches.
  7. moose

    smoking brisket today

    we are about 1/2 way thru the smoke. I'll post pictures at that point and then hopefully at the end
  8. moose

    smoking brisket today

    I wanted to throw a few briskets on the smoker since I have the day off. Also some ribs and pork butts. I took these pictures this morning when I put the meat on. (This is really for a friends party but I tought you might enjoy the pictures)
    • moose
    • Thread
    • Replies: 25
    • Forum: Beef
  9. moose

    Has anyone noticed?

    I agree, What works out East doesn't work out West (sauces and rubs)
  10. moose

    How soon to rub?

    Just before we load em in the smoker same, great taste. More refer space for the next smoke!
  11. moose

    Smoking with the Lang 84

    you can't buy a better smoker for the money IMO. It holds it temp well for those long overnighters and very easy fire management. I live around the Denver, Co area
  12. moose

    Smoking with the Lang 84

    my temp gauges are with in 10 degrees of the grate temp. I would add another to the other end. I just like to be able to tell temp diff for one side to the other.
  13. moose

    Smoking with the Lang 84

    Here is a picture of the lang 84 loaded with chickens. On this smoke we did 20 whole birds, 3 briskets, 4 pork butts and 12 pounds of sausage. We did this for a block party a few months ago. enjoy!!
  14. moose

    test

    123 the last smoke
  15. moose

    its it a good price ?

    Great price in my neck of the woods
  16. moose

    Pulled pork

    heavy smoke all the way! I smoke pork butts 8 to 12 hours (depending on their size) unwrapped with hickory wood. Always turn out great. Good Luck!
  17. moose

    too funny

    very funny! LMAO
  18. moose

    Whole Chicken

    I like to brine the bird and start the smoke with chicken breast side down, 1/2 way thru the smoke turn the bird over. Continue smoking the bird till it reachs 165 degrees in the breast or 180 degrees in the thigh.
  19. moose

    Question about freezing Baby Backs

    I would freeze as is unless you won't smoke all 3 at the same smoke ( a rack of ribs don't last long around here, we open the pack and smoke them all) As far as seasoning ribs, I dry rub them right before they go into the smoker. Always have plenty of flavor
  20. moose

    Wood Suggestions?

    smoke bacon with pecan wood for a real treat
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