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  1. falconer

    First brisket on new WSM w/Q-view!

    New WSM 18 with CyberQ. Did a rib smoke to warm up my technique, and today I had to do this brisket. Been in my fridge for a bit and it was SCREAMING at me to fire up that bad boy! So this AM I fired up the rig, dialed it in to 250ºF, put a very basic salt-and-pepper rub on the brisket, and...
  2. falconer

    First smoke in new WSM rig

    Been smoking on a GOSM gas smoker for several years. Finally took the plunge and got my WSM 18, along with the BBQ Guru CyberQ. Thursday I fired it all up for the first time for a break-in run. Everything worked the first time and it held at 275º +/- 10º for 12 hours on less than a half-load of...
  3. falconer

    ISO baby back rbs perfection

    As per the title, I'm always in search of perfection with ribs. I do pretty good most of the time. But... sometimes, not so much... Background... Currently have a GOSM gas and a Weber 22 kettle with the 3-vane lower vent. Last week I started a slab in the gas smoker, but after half an hour in...
  4. falconer

    Baby back ribs a little dry still

    Hi all. Just finished a great meal of baby backs. The only problem was that the thickest part of the ribs was too dry for my liking. Here's my setup and process: Ribs are basic vacuum-packed from Safeway (all I can get here). GOSM propane smoker. Get it going with a mix of cherry chips and...
  5. falconer

    Thnking of a new smoker - Propane or wood?

    Not sure if this is the right place for this; please let me know if it should be somewhere else... I have a GOSM propane smoker now. It's been OK but I've had a few challenges (see my other post from today). While not locked into replacing it, I am considering options on a different smoker and...
  6. falconer

    GOSM help and fine tuning

    Hi all. I have a GOSM propane smoker. Been using it for about 3 years. I get reasonably good results, especially with pork butt. But I'm trying to refine things and make it a bit more consistent. I have two basic issues... One, controlling temperature is not easy. My goal is (and let's talk...
  7. falconer

    First brisket question

    Hi all. I've been smoking pork and fish for a few years now and those usually turn out pretty darned good. A pork butt will usually be fall-apart tender when I'm done. I decided this past weekend to do a brisket for the first time. Got a whole brisket (select grade; all that's available here)...
  8. falconer

    Pulled Pork and qview

    Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview. Did one last weekend. Came out perfect. Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove...
  9. falconer

    Pulled pork finishing sauce

    Here's one I like... It's a spin-off from SoFlaQuer's with a little more body... 1/2 C Cider Vinegar 1/2 C water 1/2 C catsup 1/4 C apple juice 1/2 C brown sugar 1 tsp Tony Chachere's Cajun Seasoning Black Pepper Red Pepper Flakes Hot sauce to taste Adjust hot sauce and sugar levels to taste...
  10. falconer

    Yet another new member post. :-)

    Howdy, Y'all. Name's Charlie Kaiser. Living in Kingman, AZ. Grew up in VA, and remember the "Three Pigs Barbeque" in McLean, Va as one of the best I've ever eaten. I've been a grillin' fan for a long time (Weber gas, Weber electric). For the past year or so I've been experimenting with smoking...
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