Recent content by chef_boy812

Big thanks to ronp for giving me a call and reminding me wher I learned to do what i'm doin tonight. I have not been on in quite a while. I got a new job at work and my schedule has changed drasticly. I havn't smoked more than porkchops in months. I am finally having a proper que party...

once in a while you need to rezing your starter, most wild yeasts will mutate in a more domesticated form and loose alot of good flavor. even if you wasted your money on some 'real deal' Sanfrancisco starter, it will mutate with local yeast and change. that's the nature of the fungi. i usually...

Crazy Question here...... I brined my Brisket I rested it I tasted it I rinsed it I re rested it I rubbed it What temp do I smoke my Pastrami To? Thank you, I appreciate the help.

wow brought her off at around 10 pm. 200.f. wrapped it upin a towell and in the cooler. i fell asleep so i checked out this morning. plenty hot too. nice and juicy!

Those are super tastey on their own, but holy smokes! POINTS!!!!

Well Holy smokes, I finally got past the plateau. I put this thing on at 9am and it is now 7pm. this is longer than I exspected with it only being a 4 lb brisket. Here is a crappy flash picture, but it looks better than this, trust me please; BBQ Bubba! I am going for a nice no foil good hard...

sorry to hear of the lost time. Big pay check I bet though. I hope you get some time soon. good luck, Michael

Monday is just my regular day off, but I just started a Monday Brisket Thread. a 4lber should have it done before 8 tonight Ihope....

Hello, My days off are sunday, monday. so I had a nice little 4 lb brisket. rubbed it with jeff's rub and got it smoking with Hickory for now. keep watchin, Thanks!

Wow Pops, that was a great answer!!!!!POINTS Our Meat shop isn't anywhere near as abad as you describe, but this all still happens. Everyone cares, but sometimes they are new and don'y know, they are rushing because we are in the weeds. well except the grind, we have to grind moreoften than we...

Thanks, The briskets we get at work are small but descent. 4 lbs of pastrami is managable. It will be posted, Thanks. I feel a HE-MAN DINNER NIGHT COMING ON!

i replied every wweek. at least once a week, but two times or more a week twice a month. smokey food is good. michael

I basically have a horizontal UDS. My secret is sawdust. I use a compressed sawdust pellet. I sell them where I work. I get a couple of lump of charcola going and keep feeding the sawdust nuggets on top. the lump burns out and the sawdust just keeps smoldering. I have had smokes as low as 60...

Thanks to all the folks who gave me their recipes and advice. Here is what I came up with after looking and pondering. 4 lb brisket that is about 2" at it's thickest 6 oz mexican brown sugar 6 oz kosher salt 1.5 oz TQ 1.5 oz Dried Granulated Garlic 3.5 oz Pickling Spice 5qts water, including...

Happy Birthday, Have a great Day and Beyond!