Recent content by north idaho

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  1. north idaho

    New to the forum from California

    The 209 on the end of your name should have clued me in. Great place to get some nice tritips. Enjoy!
  2. north idaho

    New to the forum from California

    Welcome army guy. This is a great forum. Where are you in California? We used to live in Manteca in the Central Valley east of San Francisco.
  3. north idaho

    Help a college student with his "USA of BBQ" trip this summer! (Best sauces, where to find them, and

    Went to Memphis bbq company near the airport a couple weeks ago. Amazing ribs and some very good sauces.
  4. north idaho

    Brisket rub max time?

    I put the rub on and wrapped tightly last night. Will start cooking Friday and serve it to a group for lunch Saturday. Going to go with chopped this time because this is part of a potluck for about 25 people. Thx again for the help
  5. north idaho

    Greetings!

    Welcome from north Idaho. You also have a great Mexican resturant there, the red iguana:)
  6. north idaho

    Ahoy-hoy

    Hello and welcome from north Idaho. Great screen name how did you choose it?
  7. north idaho

    Newbie

    Hello from another newbie in north Idaho. This is a great place to learn, ask questions and discover new things from an amazing group of people.
  8. north idaho

    Disco Burner complete!

    Looks great. What is the powder coat temp rated to?
  9. north idaho

    How Many Smokers

    Trager XL main home cooker GMG Jim Bowie cabin cooker Gasser that I use an amazing tube in a couple times a year Old brinkman charcoal grill I use real wood in A Webber that hasn't been used in years Building a pellet fired cabinet smoker that will hold 10 briskets - smoke daddy hopper And 3...
  10. north idaho

    Brisket rub max time?

    Hmmm... So my usual rub of kosher salt, pepper and granulated garlic probably isn't the best choice:) I will find a rub with less salt or just lower the salt content. Thx for the help.
  11. north idaho

    Brisket rub max time?

    I need to have a brisket ready to take with me in a cooler at 8 AM Saturday morning for a group wine tour lunch that day. However I fly out for work Wednesday morning and don't get back until very late Thursday night. I like to leave rub on the brisket overnight. What do you think my results...
  12. north idaho

    Best brisket in 4 years

    I tried pink butcher paper last time and it was better but still not crisp after coming out of the cooler. FYI
  13. north idaho

    Best brisket in 4 years

    Line hand that looks great! Question, I rest mine also but I always get a "mushy" bark. Was yours also mushy or more crisp? Thx
  14. north idaho

    Hello from Indiana

    Welcome from north Idaho
  15. north idaho

    Want to pull the trigger on a tappecue

    Sorry, one more thought. You can always buy the Igrill at lowes like I did and if you don't like it you can take it back like I am going to do. Our local lowes stocks the Igrill for $99 with two probes. We shop at lowes a lot and they have never questioned any return I have made over the years.
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