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  1. brentman0110

    Baby Back Ribs - Hard Bark

    Question folks...I dont usually cook baby back ribs, but caught some on sale the other day. I was prepared to use the 2-2-1 method with Jeff's rub at 225-250. When I went to prepare my spritz of 50% apple juice 50% spiced rum, I found I was minus the apple juice. Too busy preparing other foods...
  2. brentman0110

    Jeffs Emails about Pork

    Heya folks. Been away for awhile and I was storing all of Jeffs emails on my desktop HD before it died. Is there a place where I can go to see old emails from Jeff?
  3. brentman0110

    I got 3 big 'ol butts oh Yeah...w/Qview.

    So, I decided to cook up some butts today for the fella's at work and some for home. I got (3) 9# butts rubbed with: Brown Sugar Garlic Powder Onion Powder Coarse Sea Salt Coarse Black Pepper Paprika Cayenne Pepper (for a little kick) All three in the smoker and ready to go!!
  4. brentman0110

    A sorry A$$ Thermometer...Qview

    So I bought this sorry A$$ thermometer at Wally World about a few weeks ago. Well, let me tell you, this little piece of sh!% ain't worth the plastic it was packaged in. After only 4 smokes, look at the wire and insulation. Oh! I think I have found the problem So, for all of you...
  5. brentman0110

    Oh man the new GOSM is finally here!!!

    Happily took possession of my new GOSM big block yesterday!! I seasoned that fella' and today and experimenting. First, I have some spare ribs that I picked up at Wal-Mart for 1.49 per lb. I rubbed them in Frenchâ€8482s mustard and: Brown Sugar Sea Salt Coarse Ground Black Pepper Chili powder...
  6. brentman0110

    What type of wood is this???

    I know some of you fella's will know what type of wood this is??? These are branches from a tree that was just taken down. The trunk was about 4 feet across and the branches shown here are about 6 inches in diameter.
  7. brentman0110

    I cant lie, I love butts

    Today, I have got two butts on for pulling later. One is 5# and the other is about 7#. I rubbed them both with the following: Mustard Brown Sugar Salt Pepper Garlic Powder Onion Powder Dry mustard On the smaller, I injected with about 3 oz of Allegro Hickory and the other is just rubbed. I let...
  8. brentman0110

    Beef Shoulder

    Is a beef shoulder a good candidate for pulling. I went all over today looking for a pork butt, but could not find one large enough. If the beef shoulder will work, do I still take it to 200?
  9. brentman0110

    Ground Venison Jerky

    Hey folks, got a comment and then a question. My first Jerky making session flopped. Since my little Black R2D2 Electric brinkman does not have a temp control, I had a terrible time with my last jerky. Usually, I slice it and then dehydrate for 8 hrs or so @ 130-140. Well, I tried to sling it on...
  10. brentman0110

    Wide Body GOSM Temps

    Got a q. On a wide body GOSM will I be able to attain temps at 300F? I ask only because I have read here that to have a turkey or chicken to have crispy skin (not rubbery) that it needs to be smoked at 300F. I know that this all depends on the temp outside but here in Nashville, it tends not to...
  11. brentman0110

    First meatloaf and ABTS!

    Guys, let me tell you, I have never had a smoked meatloaf nor smoked ABT's. WOW!!! is all I can say. When I first told my wife that I was going to smoke a loaf, she cringed. But, after finishing it, she was hooked. She added her little touch of parm cheese at the end and it was fantastic! The...
  12. brentman0110

    Just sittin' here thinkin...

    You ever just been drinkin' your favorite beverage (J&C) and thinkin, what can I smoke next? Tomorrow, I think I will try a meatloaf and some abt's...
  13. brentman0110

    What type of ad-hoc temp control to add to my ECB

    Hey folks, I have a ECB electric that gets to about 250F. My problem is that I need to be able to control that temp. Anyone have suggestions on a type of control to add to my little smoke 'n grill? BTW, I plan on upgrading once I have more experience.
  14. brentman0110

    A stupid question from a noob

    A friend gave me a big A#! ham (16lbs). I want to smoke it but my question is, is this thing cooked or uncooked? It had no label and he did not know. He bought it at one of the big box stores..Costco or Sams. Is there a way to tell? It had a lot of juice in the bag which leads me to believe that...
  15. brentman0110

    Todays Smoke - - Brisket!

    Today, I am smoking 2/3 of a big a#@ brisket that I bought a couple of weeks ago. I am using my ECB once again! This is the point and the middle section. Put it in at Noonthirty.
  16. brentman0110

    1/2 Boston Butt

    I bought 2 butts the other day at Kroger for .99 a #. Had them split both in half for me to practice on. I rubbed the one I planned to smoke today with mustard for the bark and then some salt, pepper, brown sugar and paprika. Did not get it in until Noon, so, I could be in for a long day. Oh...
  17. brentman0110

    Q about propane smokers

    I have 1 quick question. I am toying with the idea of purchasing a propane smoker, but I am curious about how long the propane tanks last. I know that several times a smoke can last 8+ hours at 225 or so. At that temp and time, how long will a typical propane tank last. Sorry if this is a stupid...
  18. brentman0110

    Noob Q's about 'lectric smoker

    Hey guys. I have a myriad of q's specific to my Brinkman electric smoker. I am sure that there are already threads about these so does anyone have any links to already established ones about electric smokers and maybe more specifically a brinkman electric smoke 'n grill? Thanks guys alot!! B
  19. brentman0110

    Noob Meat Smoker

    Hey folks! I am new to the site and just recently finished the 5-day ecourse. Wow! It helped so much. Actually, I became a smoker by accident. A few years ago I bought my stepfather a Brinkmann Smoke 'n Grill electric smoker just for shiggles. Unfortunately, he is more of a staunch grill man and...
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