Recent content by big_rob
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Sams Club Brisket part 2
Yuppers! Big difference. I just ate the last of it for my lunch here at work and it still was tender. -
Sams Club Brisket part 2
Well, I smoked another Sams Club brisket this Monday and it turned out AWESOME! Sorry, no Qview as I was too lazy to take pictures. When I got the brisket I did however notice that some of the briskets were USDA choice and some weren't. Ive always been under the assumption that USDA choice... -
Grrrr! Previously frozen brisket
It made a really good chopped brisket BBQ for sandwiches the next day. So it wasnt a total bust cause everyone that ate it gave me high compliments -
Grrrr! Previously frozen brisket
The last one I bought from them was really good, But it was a whole brisket. Ill have to keep that in mind in a few weeks when I make another one for some family friends that are coming down for a visit. What internal temp should I have cooked it to? -
Grrrr! Previously frozen brisket
Stay away from Sam's club briskets, some of them have been previously frozen. I bought a smaller brisket (5.7 pounds) from Sams club last Friday because I wanted to have some Texas styled BBQ and I have a pretty good recipe for smoked brisket. So Saturday afternoon/evening I slather it with... -
Question about pork shoulder
Im planning on doing a shoulder this weekend and have found myself in a quandary. Do I take the skin off or leave it on? -
First fatty - somewhat failed
I almost had that same big mess on my hands with my Italian sausage fatty. I used too much olive oil in the freezer bag and when I went to roll it up after I stuffed it, it wouldn't seal up because of the oil. That's when I wrapped it in bacon. and let it soft freeze before sticking it in the... -
First bird, disappointed...
The first thing I ever smoked was 4 whole chickens (about 12 pounds of chicken) on my ECB R2D2 and I had to finish them off in the oven because I didn't start them early enough in the morning and had no clue how to keep the temp up at 250 all day long. Of course, Ive gotten much better at... -
2nd fatty ever
Ok, I smoked another fatty. This time it was an Italian sausage fatty opposed to a breakfast sausage The ingredients: 2.5 pounds of mild Italian sausage Lined with honey ham and provolone cheese Shredded Mozzarella cheese Sliced portabella mushrooms Diced vidialia onions Sliced fresh garlic... -
Grrr! Ive got to take my new Brinkmann verti back
Thanks Home Depot is pretty good about taking back defective items, I just dont want to have to cure a new one- big_rob
- Post #6
- Forum: Charcoal Smokers
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My First Try: How Do I Get Crustier Baby Backs?
To get my ribs crusty I use a good amount of dark brown sugar in my rub mix. The crust is caused by the caramelization of the brown sugar. I use the same rub for all my ribs be it smoked or grilled. -
Smoking in Hollywood Florida
LOL! I grew up in Hollywood. Howdy neighbor, waving from Cooper City. -
Grrr! Ive got to take my new Brinkmann verti back
And the funny thing Is Im quite happy with the quality on my ECB or R2D2 as I call it. Thats one of the reasons (other than price) I went with the verti. I dont think Home Depot will give me a hassle because Ive still got the receipt from Friday as well as the parts that fell off. Im just not...- big_rob
- Post #3
- Forum: Charcoal Smokers
