Recent content by brandonb
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Vertical New Braunfels Smoker - Opinions?
Thanks for the reply! How good is it at maintaining temps? I'm debating between this and a WSM (which I know is great at keeping temps), but I really like the style of this one.- brandonb
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- Forum: Charcoal Smokers
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Vertical New Braunfels Smoker - Opinions?
Looking to finally buy a charcoal smoker to go with my gas and electric ones. Found this one on craigslist for $175 and would hope to get it lower. Anyone have it or know anything about it? Thanks!- brandonb
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- Replies: 4
- Forum: Charcoal Smokers
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- brandonb
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Smoking Thanksgiving Ham - Cured Raw vs Pre-Cooked?
I got a pre-cooked bone-in shank so we'll see how it goes. I'm using this recipe (http://www.cookstr.com/recipes/maple-bourbon-ham) and also injected it with a pineapple/brown sugar marinade too. Boomer Sooner! -
Smoking Thanksgiving Ham - Cured Raw vs Pre-Cooked?
That's what I figured. I just saw a lot of posts about people smoking pre-cooked hams and I wondered why they'd do that over a raw cured ham. -
Smoking Thanksgiving Ham - Cured Raw vs Pre-Cooked?
Thanks for the explanations. I was hoping someone could provide comparisons of the end result of smoking a cooked vs uncooked ham. I'm trying to decide what are the pros and cons of doing each to help me figure out which one I want to smoke next week. -
Smoking Thanksgiving Ham - Cured Raw vs Pre-Cooked?
I want to smoke a ham for Thanksgiving. I've been reading around on the forum and realized that it's a bit too late for me to cure my own so my options are now to either smoke a cured raw ham or a pre-cooked ham. I see a lot of posts about smoking a pre-cooked ham. What is the difference... -
B-School BBQ Blowout - 95lbs of pure goodness - QView
BBQ was a success! Everyone loved it. We ran out of brisket and had just about 1 butt left of pork. Below are a few pictures of us finishing the pork. I will post some pictures from the actual BBQ soon. -
B-School BBQ Blowout - 95lbs of pure goodness - QView
Updated pictures with burnt ends and finished briskets. All 8 butts are in the smoker now. (See pic of 4 of them in one.) -
B-School BBQ Blowout - 95lbs of pure goodness - QView
All briskets are done and have been in the cooler for an hour. Just pulled the first one and separated the point, cubed, re-rubbed, and put back in smoker for burnt ends. We'll see how they come out! First taste of brisket was outstanding! -
B-School BBQ Blowout - 95lbs of pure goodness - QView
More pics...briskets looking good. -
B-School BBQ Blowout - 95lbs of pure goodness - QView
Everything going strong. Briskets are cooking much faster than I thought. At 166, 165, 161, and 160. May wait until 175ish to foil as I want to get a really good bark on them. Attached are pictures of the 4 briskets before smoking and of the two smokers in action. Don't hate on the propane... -
B-School BBQ Blowout - 95lbs of pure goodness - QView
A friend and I are throwing a BBQ this Sunday for our class. Most of those in attendance have never had real southern BBQ or even BBQ at all! I've done single butts and briskets and even a butt and brisket at the same time, but never this much! We're doing 4 briskets (8-9lbs each) and 8 butts... -
2 butts at once, different sizes - Any changes?
Any advice on best way to cut in half with bone? -
2 butts at once, different sizes - Any changes?
I like the idea of cutting the big butt in half. They are bone-in so what is the best way to cut the 9lbs in half? 13 hours seems low to me. Most of my smokes have averaged 2 hours per pound as the plateaus have been really long. Each time, I'm always running close or behind for dinner because...
