Recent content by jbk90

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  1. jbk90

    New to off-set smoking

    I currently use a New Braufels as my primary smoker and actually run it opposite of the way the previous owner had recommended. I run it with the exhaust wide open as well as leave the firebox door wide open unless the outside air temp is below 40 degrees. The previous owner was more than likely...
  2. jbk90

    Pulled Pork Over Direct Coals

    Thanks for the advice, was planning to use some extra blocks to create a separate area (outside the pit) to burn the wood down to coals. Definitely understand that this is going to be more work than the offset, but for me the experience of tending the fire throughout the cook is almost as...
  3. jbk90

    Pulled Pork Over Direct Coals

    I have been thinking about different ways to make pulled pork and was wondering if I could apply the same principles of whole hog bbq and shrink it down to cook 1-4 pork butts. I am thinking of making a cinder block pit, burning down wood to coals, and cooking the butts over direct coals (hoping...
    • jbk90
    • Thread
    • Replies: 3
    • Forum: Pork
  4. jbk90

    Diabetes and smoking

    Over time I have eliminated all the sugar from my rubs as I simply did not find it added much when I experimented with removing it. For beef (Brisket, Plate Ribs, Clod) I simply use 3 parts black pepper for every 1 part salt...typically don't serve sauce with my beef as I like the meat to speak...
  5. jbk90

    Other cuts of beef to smoke? Other than brisket

    I would second chilerelleno on the clod (shoulder). Turned out pretty good on my first attempt, been waiting to do it again since I got to try it at Smitty's Market and experienced clod at its best.
  6. jbk90

    Loin End Roast- how to?

    I would recommend hickory for the wood, always goes good with pork and should help getting smoke flavor given this will be a relatively short smoke. Couldn't agree more with Al on taking the meat off just below 140.
  7. jbk90

    Favorite Beer

    Austin Street Six Grain with Coffee It's a milk stout with coffee, I would drink it year round but sadly they don't brew any during the summer months so have to wait for fall to pair it with some bbq...also helps to keep you warm during the smoke.
  8. jbk90

    Help - Turkey not so good - UPDATE

    I'm not of much help for the flavor part except to say that I would look around for the correct salt/water ratio in your brine and to see if the turkey you bought had been previously brined/injected/frozen. As for the skin I would highly recommend drying it with paper towels before rubbing it...
  9. jbk90

    Venison Shoulder / Shank

    Thanks for the advice, it sounds like a two step process of smoking than braising is the way to go. Will be sure to keep on top of spritzing the meat to avoid drying it out. The white bbq sauce also sounds like a good compliment for it, given the lack of fat in the meat itself the fat from the...
  10. jbk90

    Venison Shoulder / Shank

    Was fortunate enough to get a buck on opening day (Saturday) and get it butchered, vacuum sealed, and frozen before we lost power Sunday night (looks like it could be up to a week before I get it back). Luckily I have been running a portable generator to keep the freezer running. Not having...
  11. jbk90

    Beef Shoulder Clod Advice

    I ended up cooking to to an IT of around 202 and slicing it. Really enjoyed the flavor, certainly not as moist as a brisket (but that was expected given the lower fat content). The ends were a little over so I ended up pulling them which was a good option for the people that like...
  12. jbk90

    Wood Stove Firebox for Offset Smoker

    I am considering designing an offset smoker to be built using either an air or propane tank as the cook chamber. While searching around to find a deal on the cook chamber itself I started to think about ways to minimize the custom fabrication and cost of the build (I am not a welder nor do I...
  13. jbk90

    Pellet smoker - Brisket fat cap

    When I do brisket on my pellet I typically start fat side up for the first hour or two and then flip to fat side down. To avoid any potential drying of the meat I spritz with AC vinegar every hour or two. For me personally I always seemed to get better bark with the fat cap down and relatively...
  14. jbk90

    When do you buy your wood?

    I will probably go through between a quarter to a half chord in a year. Was able to get some shag hickory for this year from a local wood processing operation but have moved since then. I will try asking around and calling some of the local processing operations to see what they may have. Does...
  15. jbk90

    More fun, offset or pellet smoker?

    I currently own both a pellet smoker and an offset and honestly barely use to pellet smoker anymore. Personally, I enjoy managing the fire to maintain the temps on my offset and prefer the food that comes off of it as well. I am partial to brisket and love being able to use the uneven temps in...
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