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Recent content by bryan moorhead

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  1. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    Thanks David!  You have been a lot of help.
  2. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    The only reason I thought about the ribs being prepared this way is to add the BBQ sauce when I reheat for the last hour.  But I guess cooking them completely the reheat and add BBQ sauce will be good. Thanks!
  3. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    I have 2 butts and 5 racks of ribs that I want to take with us to a music festival on the 23rd of May.  I will not have time to smoke these prior to the festival.  I plan on smoking all this this weekend.  I would do the ribs like usual with 3-2-1 but not do the last hour until the Saturday...
  4. bryan moorhead

    Selling Smoked Meats

    I feel a little stupid being that I listened to a local guy tell me that it was no big deal to sell Butts and briskets and such from my home.  I should have asked the health department instead.  So, I am told that I have to have a separate building with commercial fridge, stainless sinks (3) for...
  5. bryan moorhead

    2 Botulism outbreaks

    This is all great info and a reminder of how quickly things can go bad.
  6. bryan moorhead

    Brisket I Smoked Saturday

    I have smoked a few briskets that were moist however I wrapped them in foil when the stall began around 165°.  This one I let it ride through the stall and when the temp started back up again I wrapped with the butcher paper.  It was a different technique and the first time I had smoked a...
  7. bryan moorhead

    Brisket I Smoked Saturday

    I know what you mean.  I should have left on a little longer. I also have to learn to be more patient... Thanks bmaddox for your honesty.  It helps me to improve.
  8. Brisket I Smoked Saturday

    Brisket I Smoked Saturday

  9. bryan moorhead

    Brisket I Smoked Saturday

    This one started out at 12 lbs.  After trimming it weighed 8.5 lbs.  I prepped this one like Franklin BBQ with the Salt and Pepper rub. Run the pit @ 275°.  Wrapped with butcher paper after the stall.  I'm not experienced with touching the meat to see if it is done so I ran this one up to 200°...
  10. 2015042695184944.jpg?1430142096975&1430142097930

    2015042695184944.jpg?1430142096975&1430142097930

    • bryan moorhead
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    • Album: Brisket I Smoked Saturday
  11. bryan moorhead

    What I am doing Today!

    Looks like you are about 3 hours away. Everyone arpund the house has waves at me or asked when the brisket will be ready! Lol!
  12. What I am doing Today!

    What I am doing Today!

  13. bryan moorhead

    What I am doing Today!

    :devil: I have a 12 lb brisket and a 8 lb butt on the Lang this morning! :yahoo:
  14. 20150426_044144_LLS.jpg

    20150426_044144_LLS.jpg

    • bryan moorhead
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    • Album: What I am doing Today!
  15. bryan moorhead

    Brisket Flat - Almost have this thing down

    The meat isn't cheap.  I can get packers around here for about $3-4 per\lb.  Ingles has them 8.98 per\lb.
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