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Recent content by Creosote

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  1. Creosote

    Smoked Pork Neck Bones for Collared Greens

    Just purchased some fresh pork neck bones to smoke for cooking collard greens and have never attempted neck bones. I had intended to dry brine in salt and then smoke. Anyone have suggestions on brining and times/temperatures for a good smoking on a ReqTec Flagship 1100 I would greatly appreciate it?
  2. Creosote

    Just purchased ReqTec 1100 Flagship

    I know Craig real well after having a custom stick burner built. If wood is that plentiful guess I may need to have another stick burner built and drive back to Tulsa and pick it up. Love the smoke on a stick burner and may just have to have another built. I also cook on a Weber 26 Inch Kettle.
  3. Creosote

    Just purchased ReqTec 1100 Flagship

    Love my brisket on a stick burner but will not miss the 18 hours if I can get a good cook on a pellet.
  4. Creosote

    Just purchased ReqTec 1100 Flagship

    Haven't been on in a while and have relocated from East Texas to Brunswick GA. I have always used a stick burner and my last was a Bell Fab from Craig and it's the best stick burner I have ever used. I lived on 30 plus acres and had access to white oak, red oak and pecan so wood wasn't a...
  5. Creosote

    Cajun Rub

    Looking for a good Cajun Rub for bone-in turkey breast to be oven roasted and one to smoke.
  6. Creosote

    Cajun Brine

    Sounds like a great brine. I think I will substitute my cajun seasoning recipe into this one.
  7. Creosote

    Cajun Brine

    Looking for a good Cajun Brine for bone-in turkey breast. Any recommendations would be greatly appreciated.
  8. Creosote

    Need help on brisket

    Chopsaw, that's one fabulous looking point. I cook on a stick burner but am extremely curious how long you cooked the point. I have never separated the packer but would love to try just the point to see how much time it would cut down versus smoking the whole brisket.
  9. Creosote

    Displaced, I just tried to send TNJake a message and I got a blocked message. Stated only...

    Displaced, I just tried to send TNJake a message and I got a blocked message. Stated only certain individuals could see his profile and message him. If you can contact him and explain why I haven't been on for so long and let him know I would like to be able to stay in touch I would appreciate...
  10. Creosote

    Long time no talk to, it took me almost a year to be able to respond to post or to send...

    Long time no talk to, it took me almost a year to be able to respond to post or to send messages. I got with Jeff and for some reason my yahoo account would not let me access the site to post questions and respond. It took Jeff several weeks to a month to be able to figure it out. I am back and...
  11. Creosote

    Back on line. Have been unable to post for over 4 months and Jeff finally had to manually override to get me able to post. Big shout out to Jeff.

    Back on line. Have been unable to post for over 4 months and Jeff finally had to manually override to get me able to post. Big shout out to Jeff.
  12. Creosote

    1st Cook on new Bell Fab

    I am using post/white oak but plan on going to mainly pecan when the weather cools down and I can fire the baby up. Be interested in how the bacon comes out on your meatloaf. I have the same bell fab as Displaced Texan has.
  13. Creosote

    1st Cook on new Bell Fab

    I have had a hard time keeping the temps down also. I haven't gotten to really use it the way I want with the dang temps in Texas this summer. We have been at 100 plus for the last three weeks and before that the high 90's from June on. It is just way to hot for my age to be around a log burner...
  14. Creosote

    Whole Pork Loin

    I want to to thank each and everyone of you that provided extremely valuable information and tips for my first cook. I ended up cutting the whole loin enter thirds and brining for 24 hours in just salt and water and smoked at 225 for right at 2 1/2 hours. Removed from the smoker at 140 to 143...
  15. Creosote

    Whole Pork Loin

    Is mustard or anything required to hold the rub on, never cooked one and don't know. Will be starting in a couple of hours. They are still in the fridge being brined.
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