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Cooling/Freezing Before Slicing
About the only thing that I would prefer about fatties is that my bacon weave outer layer was crisp. Has anyone actually cooled (refrigerated) or lightly frozen a fatty whole (which is either fully cooked, partially cooked, or not cooked at all), sliced it while it was cold, and fried up the... -
Thanksgiving Brisket (Soup to Nuts)
Here is some Q-View from a brisket smoke that I did back in November. It was even more delicious than it looks. -
Question about Spare Ribs Fat/Gristle
Hi folks. After a pretty successful spare rib smoke this past weekend, I have a question about ribs in general. I've not eaten many ribs in my life, so my inexperience is causing the question (I'm more of a butt and brisket guy). After smoking two slabs of spare ribs this weekend (and they... -
Fall of the Bone Spare Ribs
Hi folks, I feel like that in order to be a TRUE barbecue guru, I should enjoy all forms of barbecue. I have been quite successful at my smoking skills when it comes to the larger cuts of meat (e.g., Boston butts and beef brisket). However, for some strange reason, I have never seemed to be a... -
Ribs again (only my second try)
I love pulled pork, sliced brisket, fatties, and chuck roasts. I've done all of these successfully in my smoker several times. I, however, have never been a huge fan of ribs. So many people rave about how much they love pork ribs, and I feel like it is almost my duty to enjoy them. I have... -
Changing my brisket technique
Hi folks, I've smoked several briskets, and they've all turned out very well (although the first one I smoked was still a little tough, but all since then have been very moist and tender). The one complaint I've always had about brisket (both mine and others that I have eaten) has been the... -
Grilling Frozen Steaks
Typically on a day when I get a hankering for a good steak, I visit my local Winn-Dixie supermarket (whose meats are generally very good as it is also where I get my smoking meats) and find the most beautiful ribeyes, T-bones, top sirloins, or if I'm wanting to "live it up" I might even get a...- tlhiv
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- Replies: 15
- Forum: Grilling Tips
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Ham in a few hours
I just bought a 10lb "Ready to Cook" half ham for tomorrow (actually later today now since it's past midnight here). The instructions say to bring it to an internal temperature of 148°F (which should take about 18 minutes per pound at 350°F). I applied yellow mustard to my ham and have rubbed... -
Don't forget to calibrate
Ladies and Gentlemen, If you're planning on smoking a turkey this week, don't forget to calibrate your thermometers. For pulled pork and brisket, say, there is little risk when missing your target temperature by a few degrees in either direction; however, for poultry we must be extra careful... -
Time/Temp for chuckie
I just bought a 3.8 lb. chuckie, and I'm about to put it in the smoker. I'm going to rub it like I would a brisket, but I didn't know about what temperature to carry it to. I know that briskets are often carried to around 175-180F for slicing, but I was wondering if a chuckie should be carried... -
Turkey Brining Explanation
For those of you (like me) that need to see good analysis done in order to understand a topic, I recommend an article that I just ran across involving turkey brining. http://www.seriouseats.com/2009/11/t...ng-basics.html This article shows (among other things) the weight (due to water) loss at... -
Help with Drying my Wood
Since I began smoking several months ago, I have experimented with several wood supplies. The majority of my smokes have been with commercially sold bags of wood chunks from retail stores like Home Depot, Lowe's, and even Wal-Mart. An advantage to using these wood chunks is that they appear to...- tlhiv
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- Replies: 12
- Forum: Woods for Smoking
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My Very First Fatty
Well after reading alot about fatties and being too impatient to wait for the weekend to do a breakfast fatty, I decided to try my hand at a pizza fatty for my first fatty attempt this afternoon. I went with just regular ground breakfast sausage, pizza sauce, pepperoni, mozzarella cheese, more... -
Fatty taste question
I have had my homemade smoker for several months now and have smoked several pork shoulders, a couple of briskets, a turkey, and even a meatloaf. I have not yet attempted a fatty, and I would like to try my hand at it. I am a huge beef fan, and I love ground beef in virtually all its forms... -
2nd brisket much better than 1st
I smoked 10lbs of Boston butt and a 9lb brisket for a 4th party my wife and I hosted this weekend (sorry no q-view). The butts were great (of course since it's very difficult to mess them up), and the brisket was really good. I smoked my first brisket a couple of weeks ago to "practice" before... -
Considering my first brisket
I'm considering doing my first brisket soon, and I need a little advice. I plan to get a whole brisket (i.e., not with flat and point separated as it's probably more expensive that way), and I was wondering whether I should try separating the flat and point before smoking. From what I have... -
want to try a brisket but ...
hi folks, i've been wanting to try a brisket since i build my smoker (classic offset 20" smoker with 40" long smoke chamber and 20" long firebox -- see attached picture), but i've done several pork shoulder's and i have pretty much determined that every butt i do takes about 2 hours per pound... -
Offset smoker cover
I have a 20" offset smoker (see attached picture) that I built a few months ago, and I'm trying to locate a high quality grill cover for it. I would like to find something similar to the Brinkmann Smoke N Pit BBQ Grill Cover with the velvet interior lining, but this cover is too short...- tlhiv
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- Replies: 10
- Forum: Charcoal Smokers
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15 lbs of Boston Butt
With friends and family coming over tonight, I thought I would entertain them with some smoked Boston butt. The primary wood that I'm using is hickory but I also have some oak and pecan and a few apple wood chips. I spritz the butts with apple juice at least once per hour. After month, I...- tlhiv
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- Replies: 5
- Forum: Grilling Pork
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Eye of Round Roast
Folks, I need some advise about smoking an eye of round roast. I have a 7.3lb eye of round roast that is about 12" (or so) long and about 4" (or so) in diameter. We usually crock pot our roasts, but I thought I would give it a try in the smoker. The roast appears to have a bit of fat in it...
