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Recent content by austinsmoke

  1. austinsmoke

    smoking turkey question

    I agree with smokinal's method..breast should not finish after rest at more then 160-165 max
  2. austinsmoke

    CharGriller Outlaw Smokes Pork Butt

    Good job! I like the basket...did you make it? Dimensions? what dos it rest on in the SFB...it looks like its above the vents which would give it under fire draft vs overfire that you need with charcoal? Tom
  3. austinsmoke

    To inject or not to inject (Brisket)

    Old School - talk about a delayed response, sorry I missed your reply post...so I thought the salt did help tenderize and smoke ring was good...not sure if that was the salt or not. it took 12 hours, plus 2 hrs rest. It was better then others I have done, but I am just not really happy with my...
  4. austinsmoke

    2lb chuck roast for Sunday football

    I am thinking of doing a hybrid smoked meat pot roast in the slow cooker. 2.5# Chuck, in the oven at 400 for 45 min to "Air Sear", then smoke for three hours at 250, cut up potatoes,carrots,onions,jalepanos tossed with olive oil in the smoke for the last hour, then throw it all in the crock pot...
  5. austinsmoke

    To inject or not to inject (Brisket)

    Old School - I bought a 16 lb packer from Sams, and I am trying your S/CBP, garlic and onion powder. I am not smoking it until Sunday, but I put it on generously last night and figured it could age/ tenderize for a few days. It looks like it has turned the top 1/2 inch of the meat a grey...like...
  6. austinsmoke

    To inject or not to inject (Brisket)

    Old School - I bought a 16 lb packer from Sams, and I am trying your S/CBP, garlic and onion powder. I am not smoking it until Sunday, but I put it on generously last night and figured it could age/ tenderize for a few days. It looks like it has turned the top 1/2 inch of the meat a grey...like...
  7. austinsmoke

    To inject or not to inject (Brisket)

    Moose - first i heard about a few days in the fridge with rub...how long can you safely keep covered? Ihave only ever done overnight. I also agree that the injection process opens too many juice drains :-)
  8. austinsmoke

    smoking boneless rib sections

    DS- Thanks. I was thinking the same,just thought three hrs of smoke would be better..but maybe too long or maybe just baste them the last hr with apple juice/rum mixture
  9. austinsmoke

    smoking boneless rib sections

    I trimmed up six racks of spareribs to St Louis style for New Years, and I saved the flap off each one. I just thawed them out and put rub on them, and they are ready to go on the smoker( Chargriller Pro SFB) . I was going to cook them using 3-1-.5 method...will that work out or will it dry them...
  10. austinsmoke

    does using a rib rack change the cooking process?

    Demos - thanks! I was wondering about the spacing on the racks..I might buy two to be able to keep them parallel and apart..I am fussy, I just love this shit:yahoo: Tom
  11. austinsmoke

    The shoulder from hell...

    I feel your pain brother... a few months ago I had a shoulder do a three hour stall at 155...ugh. I usually have 1.5 per lb cooks at 235...would I be better to keep it at 225? Always get rave reviews....I also foil at 165 and pull off the grill at 195..
  12. austinsmoke

    does using a rib rack change the cooking process?

    I am needing to smoke about six racks of ribs on a SFB ChargrillerPro...the only way to fit thatthat many would be to use a rib rack , which I have never used..I have always done the 3-1.5-1.0; method with bone side down on the grill....how might the rack change that? My ribs are usually to die...
  13. austinsmoke

    Can you brine too long??

    Thanks Man!
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