Recent content by beerthirty

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  1. beerthirty

    Giving Brisket Flat a try again... Q-View

    I'm with eman on the packers. I tried two flats before going to packers and made a hugh diff. I've been running at 225-250 until it feels like butter when I stick the probe into the flat. The points seem to cook faster and if you stop when the point is tender then the flat will still be tough. I...
  2. beerthirty

    Chicken: My New Frontier!

    I just did four birds in my smoker last Sat and this is my method. I buy young birds and spatchcock them suckers so they will cook faster, and it is easier to brine them. I inject them with some apple juice with a little kosher salt and maple syrup then soak them in the same for 12-24 hours. I...
  3. beerthirty

    Calling all hunters please help keep public access in Montana

    Alright coffee junkie, I signed your petition. It's like a lot of other laws. People use them in a way that they were not intended.
  4. beerthirty

    Best Beer

    Dang Iceman, that ain't fair!
  5. beerthirty

    Test Your BBQ Knowledge

    80% But I guessed on some.
  6. beerthirty

    Best Beer

    I like some of the imported beers however I've found that many of them don't taste the same as they do in the countries where they're from. Red stripe taste the same to me as it does in Jamaca but Erdinger that I buy here doesn't taste near as good as the Erdinger that my son brings me from...
  7. beerthirty

    help with brine container container, please!!

    I'm with Nick on this. Drop it straight in the cooler. That cooler will clean up fine. Use a little clorox in water and it will be fine. Most of the trash bag boxes say not to use for food purposes. Too many chems.
  8. beerthirty

    Best Beer

    Ok, I'm sure that it has been brought up before but I haven't seen it. This isn't a advertisement for anybody but what is your favorite adult beverage to consume while stoking the fire. Now I'm not talking about sitting in a booth at your favorite micro brewery. I'm talking about what you have...
  9. beerthirty

    Anyone Ever Smoked One of These?

    I'm sorry, I don't understand why some think that it is so terrible to kill animals in fair chase hunts just because we don't think of them as food. All of the meat is used to help the people that live there and like someone said, it helps keep the locals from poaching (one of the largest...
  10. beerthirty

    tonight or tomorrow

    The last bird I did I ended up brining it for two days by accident because things came up and I had to put the smoke off till the next day. It was excellent so I started my birds in the brine at 4:00 in the am after I got home from work. I only used a quarter cup of Kosher salt because the...
  11. beerthirty

    Smoking Ham

    My understanding is that an uncured ham is called a fresh ham. Really don't know if that is the correct term. Read somewhere that if you wanted to cure your own ham then you had to ask the butcher for a fresh ham. I just cured and smoked a couple of pork butts for Thanks giving and they are...
  12. beerthirty

    DoubleSmoke

    Looks really good. What is it they call that the way you laid out your chicken. Something about a frog I think. Got to give that a try next time. As for the cigars, my wife won't let me smoke. Says it might stunt my growth.
  13. beerthirty

    Smoking woods for poultry

    Thanks, think that I will be adventurous and use all mulberry...maybe. Or do just like travcom and use hickory again. Guess I'll wait until Thursday morning to decide. I'll decide for sure by then, I hope.
  14. beerthirty

    Smoking Ham

    If it is a fresh ham, uncured, then I don't think you can get it cured that fast. Most of these guys say several days to up to a week and a half to cure one. The Tender Quick package says 24 hours however I'm not sure that is really enough. You can always just smoke it and have a fresh ham...
  15. beerthirty

    What Wood to use for Turkey? Time?

    Glass hog, I too had this question and the answer for already injected birds is to cut back on the salt. It's best to use kosher salt, not table salt, and the bird I brined and smoked for my trial run turned out great. Not too salty. Got that info. from these threads.
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