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  1. smoking canada up

    brisket

    now for me 16hrs+ for a cook is not going to work so good for my bizz. so can i split the cook, 1st cook 8-10hrs to 160-180 then 2nd cook 6+ hrs to 195 for a 2 day cook.or do i just go at 24/7 so i have meat to sell at 10:30am to 8pm. the hrs me and my dad are looking at working 7-8am to 8-9pm
  2. smoking canada up

    11lb point

    What do i do with this over 2ft long point. It goes from 5 inches to 1/2 inch end to end. The bone has been removed and most or all of the flat has been removed, do i just stick a thermometer in the thick end and just pull that end that is done out and then cut the rest into burnt ends. Or do i...
  3. smoking canada up

    haw do i do pictures

  4. smoking canada up

    I ordered a packer brisket but all i got was the point

    I had to order my brisket, they don't sell them in the stores here. Today i went to the butcher to pick it up low and behold it had been all cut up and all there is is the point with the fat cap on. It is an 11 and a half pound point which is pretty big i think. It goes from 5 inches to 1 and a...
  5. smoking canada up

    to all southeren coastal texans

    My girlfriend and i are planning to have a weeks vacation in southern texas and are wondering what some of the best beaches are around. ideally we are looking for a hotel directly on the beach, and i have an interest in the barbeque food and would like to know the best places for barbeques...
  6. smoking canada up

    Help me please

    I use sugar maple and cherry wood for all my smoking, I've lost my connection for the cherry wood and i was wondering if i could use birds eye maple, and if anyone has ever used this wood for smoking. P.s I can get this wood for free .
  7. smoking canada up

    Back ribs do you spray all the time y/n

    Back ribs do you spray all the time y/n I'm gonna use the 321 method for the first 3 hours or so. do i spray the ribs with my apple juice water mix every 45 minutes. then wrap in tin foil for 2 more hours or so, then take them out of the wrap and put them back on and spray ever half hour for...
  8. smoking canada up

    hi all

    hi my name is mark i going to be opening a smoked meat shop in 2008. i have like 22 weeks 2 get it all right lol wow 22 weeks . if you all can help i'd love it. i'm in elmira ont canada no one is doin smoked meat here 4 all to get some mmmmmmmmmmmmmmmmmmm so good meat
  9. smoking canada up

    Brining

    i haven't tried this but i was wondering if it would work, instedtd of submerging the chicken in salt water if you put 2 or 3 cups of salt water in a vacum sealed bag with the chicken , then put in fridge over night or for several hours, would this work? my concern is for commercial purposes i...
  10. smoking canada up

    crispy chicken skin can it be done?

    i have cooked whole chickens twice now on my lang smoker using a non sugar dry rub with apple juice white vinegar and water, 25% 25% and 50%. cooking it at 250 -275. is there a way to have non rubbery tough skin, i could barely chew it what should i do?
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