Recent content by cabrego
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what kind of beef ribs?
I did pull the silver skin off but it was nothing like pork ribs. There was still an obvious tough membrane-any tips? -
what kind of beef ribs?
Greetings all, I cooked some beef short ribs this weekend low and slow using a 321 method and they game out really great. My only complaint was that the membrane was nearly impossible to remove. As you could imagine that made the ribs a bit of a chore to eat. What kind of beef ribs are u... -
First try at venison roasts
where do the roasts come from? We just landed our first doe of the season and were not sure how we want to prepare...thanks -
Brisket Injection and Foil Sauce?
Thanks for the tips. I have used a pure beef broth injection before but I think i used too much (about 2 cups for a 10lb brisket) and the brisket came out a bit too beefy tasting. Made it seem under seasoned for my taste. I will keep searching. -
Brisket Injection and Foil Sauce?
All, I was wondering if anyone could turn me on to a good injection and foil sauce for brisket. I have done so many without injection I am ready to try something new. Unfortunately I have not found a whole lot of information on either. any care to share some base recipes? -
Thanks!-4th Place Ribs In IBCA BBQ Contest
Hey thanks guys, I couldn't have done it without the forum's advice! Next I got fix my brisket and chicken! -
Thanks!-4th Place Ribs In IBCA BBQ Contest
We competed for the first time on Saturday and were able to get a 4th place call on ribs! We are very excited about that, although if I had to bet I would have bet on my Chicken getting the call. I wish I was able to post some pics but during the busy day we were not able to get any pics of... -
What effect has adding ceramic tile, sand, rocks, etc to smoker have?
Thanks for all the input guys. By the way tried sand, I filled my original pan with sand and covered with foil. I noticed that the pit comes up to temperature much quicker than with water, this is because of the amount of energy it takes to raise the temperature (heat capacity) is about 5 times...- cabrego
- Post #23
- Forum: Propane Smokers
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What effect has adding ceramic tile, sand, rocks, etc to smoker have?
I am glad you are passionate about using a water pan and it has worked well for you. In my experience it is a bit of trouble to fill the water pan up, especially when you are running a long over night smoke and you would like to get some sleep, especially if it requires elevating the water...- cabrego
- Post #18
- Forum: Propane Smokers
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Brisket Flat Cut & Tri Tip in ECB for Labor Day Q-View
What temp did you smoke the brisket? If you took the flat up to 200 that might be why it was dry-you should start probing at 180 and expect to pull some where between 180 and 190. You really should go by how easily the probe goes in the flat, Also, you carved the brisket with the grain... -
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Brisket Au jus Question
actually i meant to ask how did the flat come out, was it juicy? -
First Brisket on ECB
What temp did you pull the brisket? It looks like you are doing only a flat, not a full packer? Youtube has a carolina pittmaster doing a LONG prep vid on brisket and he claims frozen or not makes no difference. i have a prime brisket in my freezer right now :) I have never done frozen... -
Brisket Au jus Question
Where did you measure your IT of 200? How was the flat? Curious because I find that IT of 195 in the point has generally lead me to a some what dry but tender flat. I don't foil though.
