Recent content by ryno21

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  1. ryno21

    Ok. Here we go again. Rf #2.

    What an awesome build.  Looking to do something very similar to this in the near future.  Great Job!
  2. Bratwurst - Fresh and Smoked

    Bratwurst - Fresh and Smoked

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  3. ryno21

    Bratwurst - Fresh and Smoked

    I have a cousin that makes some awesome Bratwurst, and this Christmas he brought me some of the seasoning he makes for them.  I had about 15 lbs of pork shoulder in the freezer so I thawed it out and got started.  I ended up curing and smoking 5 lbs worth and keeping the other 10 or so fresh. ...
  4. IMG_4959.JPG

    IMG_4959.JPG

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    • Album: Bratwurst - Fresh and Smoked
  5. IMG_4960.JPG

    IMG_4960.JPG

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  6. IMG_4955.JPG

    IMG_4955.JPG

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  7. IMG_4945.JPG

    IMG_4945.JPG

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  8. IMG_4943.JPG

    IMG_4943.JPG

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    • Album: Bratwurst - Fresh and Smoked
  9. ryno21

    Snack stick timing question.

    Cure?!?!?! What stinking cure?!      Yes we are good to go there.  I actually considered doing what you suggested as far as throwing them in smoker in the morning.  I will try that tomorrow.  Thank you for the response, the pictures will come.
  10. ryno21

    Snack stick timing question.

    I have been successful with making snack sticks fairly consistent now.  Thanks to all the help on here i have a system down.  I found out today I will be heading up to deer camp this weekend on a last minute whim, and the freezer is empty .  I am going to try to get a batch done but I have to...
  11. ryno21

    Brisket ID Help

    Thanks for the replies on this. I trimmed all the hard fat off the bottom of the top picture, but did not trim enough of the top of it.  It still turned out pretty well for not smoking many briskets. Delicious considering the price   Sorry no pics, this was a couple months ago. 
  12. ryno21

    Wings on the new Weber 26!

    Those look awesome! I have been eyeing the 26 .
  13. Brisket ID Help

    Brisket ID Help

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  14. ryno21

    Brisket ID Help

    I am very inexperienced with briskets, I have only smoked 2.  At that time I didn't know there was a difference between the point and the flat.  I had a brisket given to me to smoke this weekend.   I am not sure if it is a whole packer or what. Hopefully someone can help me out.  Thanks
  15. 2015-07-03 11.40.28.jpg

    2015-07-03 11.40.28.jpg

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    • Album: Brisket ID Help
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