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  1. dravery

    Smoking a turkey.

    Do you use a bucket or what?  How long to you brine for.  Sodium Nitrate or Sodium Nitrite?  Does the curing receptacle need to be covered?
  2. dravery

    Smoking a turkey.

    I've never smoked a turkey before, and now that I look, I can already see I should have brined it.   The package says "all natural, up to 6% water retained from processing"  I have no idea what that means, but I suspect it means no brine.   I put on my nitrile examination gloves and tore out...
  3. dravery

    Super Secret Dr. Pepper mop sauce

    That's really a shame.  Lawyers have ruined every aspect of the future (by which I mean the present).  Can't get a flying car, a cutting edge miracle cure, or a real Dr. Pepper - all because a team of lawyers said so. They ever outlaw Barbecue, and I'll be back with a recipe for Slow Smoked...
  4. dravery

    Super Secret Dr. Pepper mop sauce

    Thanks for the welcome OldSchoolBBQ.  We can't get "Dublin Dr. Pepper" anymore without going all the way to Texas, because of the lawsuit that prohibits them from selling it on the Internet.  But Dr. Pepper is still a nationally available brand of soda. Upon further research - there is a Dr...
  5. dravery

    Super Secret Dr. Pepper mop sauce

    I've really enjoyed the results I've gotten using this mop sauce for longer smokes In a standard sized coffee cup add: 4 parts Dr. Pepper1 part honey Stir well, apply with spoon.   The secret ingredient is that I don't add anything else.
  6. dravery

    propose a pack of peppy powdered peppers

    Thanks Dave! As long as I'm being lazy, though, are there any pepper powders you'd recommend for bbq?
  7. dravery

    propose a pack of peppy powdered peppers

    I'm entering into my second annual 4 month smoking season (If I'm very bad, I'll have to STAY in Seattle when I die).  With a solid year of lessons behind me, I've moved beyond the concepts of temperature control (use less charcoal) and patience (add more charcoal), and now I'm working on rubs...
  8. dravery

    Hi! this is Famous Dave

    Are you the "Devil's spit" guy, or is that a different Famous Dave?
  9. dravery

    Disney Fair legs My way

    I haven't gotten into curing meats yet, and I'd never heard of cured smoked turkey legs, but looking at your bird legs has convinced me! I'll bet the taste is fantastic.
  10. dravery

    PLEASE, do no post multiple times with the same content

    Thank you, I understand that, now.  Now you just need to update your error message so people will know this before they repost the same thing multiple times.  This should be a relatively simple change in your board's admin console, though I am not familiar with your board software.   After...
  11. dravery

    PLEASE, do no post multiple times with the same content

    I did that a few days ago when I received a confusing error message which implied my post did not go through (because of the post requirement for pictures).  Because the message stated that I did not have permissions to post, I was operating under the assumption that my post had failed to...
  12. dravery

    First Brisket of the year

    My Flat is warped! Sliced and ready No funny business here.  That ring is from smoke - not brine.
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  17. dravery

    First Brisket of the year

    Just in case anyone was wondering, The brisket turned out great.  The fat was so soft that I was able to scrape the cap completely off with a knife.  I could have used a spatula.  I know some people prefer a bit of fat left in the cut, but I'm a bit of a Spratt (I prefer lean meat).  I found the...
  18. dravery

    First Brisket of the year

    Thanks Scarbelly.   I just hit my target temperature, So now it's time to let the meat rest.  I'll get you guys some pics when I carve this thing up for dinner.  I'm definitely better at this than I was last year, thanks largely to you guys.  Based on the smell, and what I've tasted of the...
  19. dravery

    Why can't I post here?

    All sorted - thanks.
  20. dravery

    First Brisket of the year

    Got our first good weather of the year here in Seattle (i.e. better than 60), so naturally I've taken the opportunity to cook outside. Here's a shot of the brisket after 8 hours: You'll note I've had to tie it up with utility twine in order to fit a 22 inch brisket on a 15 inch grill.  Fat...
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