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Questions about hot and fast brisket
Who all has done hot and fast brisket and also what temp do you cook at? I've seen online anywhere from 300 to 400 degrees. Also what are the downsides or doing hkt and fast vs low and slow? Any tips for doing this? Thinking about giving it a go this weekend Thanks! -
Dark spot in pork shoulder???
I was prepping a pork butt and noticed a dark purplish spot. I trimmed it off and didnt notice any other like it. Should I be concerned?- mrob22
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- Replies: 5
- Forum: Food Safety
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Help me make the ultimate smoked chickens!
So this year for my wife's side of family Thanksgiving we are having whole chickens. I've smoked whole chickens for large groups before and got excellent feedback but I didnt do anything too special. Just brined them and seasoned then smoked. They always come out super moist whether i brine... -
Bacon wrapped chicken bites and boneless thighs
Sliced up some chicken thighs and wrapped them in bacon and just did some boneless thighs and some candied bacon just because. These turned out excellent -
Pork shoulder done on the GMG Daniel Boone
7.5lb smoked with apple pellets. It took 14 hours with a 2 hour rest afterwards -
Smoked burgers on the GMG Daniel Boone
Smoked some stuffed burgers on the GMG last night. Stuffed them with cheddar and I added candied jalapenos in mine. My wife toasted the buns and carmelized some onions in the cast iron skillet and made a special mayo to go on them. Definitely one of the best burgers I've ever had! -
2 racks on my new smoker!
Cooked 2 racks of ribs on my new green mountain grill. They are by far the best in have ever done. Perfect bite, super juicy and flavorful. One rack I glazed with a peach glaze I made. -
GMG Daniel Boone ?'s
Does anyone here own one or have any experience with them? How is the quality? Are they reliable? Any major issues? What are the pros and cons?- mrob22
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- Replies: 15
- Forum: Pellet Smokers
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Smoking my first picnic shoulder (with pics)
This will be my first picnic cut. I initially was going to smoke it to be sliced but figured I will go ahead and go with pulled pork. I am going to try a couple new things on this cook. I tried a brine on this one just for something new. It sat in the brine for roughly 20 hours and then I... -
Cooking a picnic shoulder for the first time
I have smoked my fair share of pork butts before for sliced and pulled pork. I have some in the freezer and was planning on smoking one this weekend and due to time constraints was going to cook it to be sliced. I realized last night that it is a picnic cut and has the shank bone in it. From... -
first brined bird attempt
This is my trial run for the big thanksgiving cook I have coming up. Did a little research and just made my own brine. It sat in the brine for about 16 hours. Drained and patted dry and rubbed with olive oil and seasoned. I usually cook chickens in halves but this time I tried spatchcocking... -
smoking whole chickens for family Thanksgiving
I have been asked to smoke chickens for my wife's family Thanksgiving. I will be cooking for about 35 people. I have never cooked more than a few at a time. I was wondering roughly how many will I need to feed that many people. Half of them will be kids so I do not anticipate them eating a... -
need help brisket temp
Started a brisket at 5am and I usually check the fire every hour but noticed the smoke was still flowing good so I let it roll. At 3 hour mark fire was out but wood was still smoldering. I checked temp and it was at 103 in the thickest part. I have about 30 more minutes to the 4 hour mark and...- mrob22
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- Replies: 11
- Forum: Food Safety
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smoking brisket today...2nd attempt
On my first attempt at brisket I had planned on eating at a certain time and it ended up being rushed and having to pull it before it was done. While it tasted good it was not tender like it should have been. A couple weeks ago I picked up an 11.25 packer at a great price. 1.67/lb for choice... -
What makes the not so good bbq restaraunts successful
If that makes sense I am curious of what keeps them open. My dream is to open my own some day or atleast have a catering business at some point. Anyways my question is why do these subpar restaraunts stay open? Many of the places I have eaten at have horrible brisket, dry chicken and ribs that...- mrob22
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- Replies: 17
- Forum: General Discussion
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burgers are on the smoker
My first attempt at this. Going to start them on the smoker and finish on the gas grill. Also threw a couple onions on in foil will some EVOO and My grandfathers barbecue spice. -
medical gloves ok for food handling?
This is something I have wondered for awhile. I have researched it with no good results. I can get medical gloves for little to nothing through a friend and was just curious if they were safe for handling food. They are nitrile latex gloves and obviously powder free. Any help would be...- mrob22
- Thread
- Replies: 12
- Forum: General Discussion
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smoking burgers for the first time this weekend, need some tips
Saturday I am going to be cooking for some family for my son's birthday. I am going to cook burgers and also throw some hot dogs and sausage on as well. I have always cooked burgers on the gas grill as it is typically just for a few people but since this will be a bigger crowd I am going to do... -
my first attempt at smoked meatloaf
I have to say it was a success. Smoked for about 3 hours with pecan wood. I stuffed it with Colby jack cheese and wrapped it with bacon. Also made up a sauce and brushed on for the last 30 min. It was a hit with everyone and will Def be trying it again. -
new guy here
My name is Matt and recently found this forum so thought I would join. I have been around bbq all my life as my dad has always cooked and used to compete in local competitions. I just got into actually learning how to do it myself a couple years ago. Anyways just thought I would say hi and I...
