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  1. tstex

    Brisket cooling and re-heating

    Hey Guys, Been a long time, I hope everyone is doing well. I am going to smoke 2 12lb briskets and start around 6:00am Sat morning and would like to serve them around 6:00ish S-Bowl Day.  What is the best way to let the briskets cools and reheat to keep them juicy and not seem like re-heat...
    • tstex
    • Thread
    • Replies: 5
    • Forum: Beef
  2. tstex

    recipe for redfish on the half-shell

    Hey Guys, It's been awhile, hope you are all doing well. Went fising in S. TX and we did well on the redfish: about 35 22"-28".  The guides filleted all the redfish and left the scales and skin on one side, and fillet on the other.  Do any of you guys have a good grilling/smoking recipe for...
    • tstex
    • Thread
    • Replies: 16
    • Forum: Fish
  3. tstex

    Newbie from Texas

    Gentlemen, Good to be on board. Live in Houston, but have 100 acres 55 miles West of Houston where the real living takes place. Had my bachelor party out at the ranch in 1996 and I borrowed a GoodTymes 2 door smoker and roasted an 88 lb pig that was cut into two halves...been addicted ever...
  4. tstex

    Smoking first turkey - first post too

    Guys, Have about a 14-15lb bird and was going to smoke it with hard-oak wood. Question is do I still following the same temp/time instructions [30 min/lb] if I were to stuff the turkey with stove-top stuffing mix, which I was going to add, celery, purple onion, sliced mushrooms and chopped-up...
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