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  1. 3 j's b smokin

    Need help reheating a brisket for Christmas

    I was planning to cook two briskets Christmas day however weather is causing me to cook them earlier this week instead.  I've never reheated an entire brisket so any advice would be greatly appreciated.  My plan was to smoke it, let it rest and then slice like I normally do.  Once that's done, I...
  2. 3 j's b smokin

    First hot and fast brisket w/ Q-view

    After reading a lot on this forum and others about hot and fast briskets, I decided to do my first one this weekend and it turned out great.  I've always been a low and slow guy but this may have converted me.  I will probably do a couple more to make sure but this could be the start of a great...
  3. 3 j's b smokin

    Need Some Turkey Advice / Help!!!!

    I've been asked to cook the Thanksgiving turkeys this year and I've never actually smoked a turkey before so I'm a little nervous and want to get some advice from you guys.  I'm already planning to brine them the day before but could really use some help on the following. Do you guys have any...
  4. 3 j's b smokin

    Chicken skin still burning...please help!!!!!

    I can't seem to master chicken no matter what I try and believe me, I've tried a lot.  I get a good flavor from my rub on the meat by putting it inside and under the skin but the presentation look horrible because the skin is usually burnt on the outside.  I've tried low and slow at about 225...
  5. 3 j's b smokin

    Brine and Rub Question

    After a lot of great advice from everyone, I've decided to try smoking a chicken again this weekend and hopefully avoiding burning the skin. Anyways, this got me thinking about something else. I normally brine my chicken in 1 gallon of water, 1/2 cup of salt and 1/2 cup of sugar. Once it's...
  6. 3 j's b smokin

    Sugar In Rub????

    I posted a problem I was having with my chicken a few weeks back and got a lot of good advice about why my skin was burning so bad. The majority of the answers centered around the sugar in my rub. This got me thinking a little more. Should I remove the sugar from my brisket and rib rubs as...
  7. 3 j's b smokin

    Burnt or Split Skin - Help!

    I've been working on my chicken for sometime now and usually have one of two problems. The skin gets either burnt or is splits halfway through the cook. Here is my process for cooking them. Hopefully someone will be able to tell me what I can do to avoid either issue. Night before - brine...
  8. 3 j's b smokin

    Open Category for Comp

    Anyone have a good receipe they would be willing to share for an open category (not brisket, whole chickens or ribs)? I have a competition coming up in a few months with this option but I'm drawing a blank as to what I should cook.
  9. 3 j's b smokin

    Question about my latest brisket

    I've cooked a lot of briskets and this is the first time I've had this happen to me. I cooked a 5lb flat yesterday like I normally do a 12lb packer. Put mustard slather on and then my rub and popped it in the smoker at 225 degrees until it hit 165 at which point I wrapped it and let it cook in...
  10. 3 j's b smokin

    Saturday Ribs w/ Q-view

    Started the fire around 11am and let it go while I got the ribs ready. Started with a mustard slather and then added the rub. Fire was ready to go at about noon so the ribs went on. I let them cook for about 2 hours and then I mopped them for the first time and they looked great. Mopped them...
  11. 3 j's b smokin

    Foiling Ribs???

    Getting ready for my weekend cook which will be pork spare ribs and chicken and I had a quick question. Do most people use the 3-2-1 method for ribs (or some variance)? The reason I'm asking is I was debating just smoking without foiling? What are the advantages/disadvantages you see? Also...
  12. 3 j's b smokin

    Checkout my new smoker

    Here are some pictures of the new smoker I bought in July. I've got my chicken and brisket down but I've been getting a little advice from the forum on my ribs so I'm hoping to smoke some this weekend with q-view.
  13. 3 j's b smokin

    Help w/ Ribs

    The wife wants ribs for Labor weekend and I wantd to see if someone could help me either tweak my current rub and mop/glaze or make a suggestion for a new one. My current rub consists of black pepper, sea salt, galic powder and onion powder. I put a little soy sauce on the ribs and then...
  14. 3 j's b smokin

    Hellow From Texas

    I found this board about 2 months ago and figured it was time to introduce myself. I've been bbq'ing for about 7 years now and joined a competition team about 2 years ago with some family members. In July, I invested in a backyard smoker built by a local shop in San Antonio and haven't looked...
  15. 3 j's b smokin

    Need Some Chicken Help

    I've smoke chicken before but decided to try and brine them after reading a lot of good things about it. The meat was very juicy but the skin was burnt. I'm hoping someone can help me figure out what happened. Brine (for 4 hours) 1 gallon water 1/2 cup of salt 1/2 cup of sugar 2 table spoons...
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