Recent content by duresk

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  1. duresk

    Cheddar Brats #2

    I know I am late to the game, but how do you mange to cut the brats into individual links? That is always the part I have the hardest time with. I usually just leave 4 or 5 connected together and cook them up at once. 
  2. duresk

    Hi, newbie smoker jumping in to the deep end, need advice.. (whole brisket)

    I am glad everything worked out. Make sure to write down what you did and what you want to try different next time, that way you don't forget it. 
  3. duresk

    Hi, newbie smoker jumping in to the deep end, need advice.. (whole brisket)

    With the IT being at 157, you can foil it. Keep it foiled and on the smoker until the internal temp hits 190ish. Keep the smoker temp at 215. 
  4. duresk

    Hi, newbie smoker jumping in to the deep end, need advice.. (whole brisket)

    I used to add water, but I haven't lately. Mostly because my water pan isn't that big.
  5. duresk

    Hi, newbie smoker jumping in to the deep end, need advice.. (whole brisket)

    The great thing about smoking meat, is there are lots of different ways to get great results. You will find people that wear by certain temperatures and other people that say they are wrong and say to cook it at another temperature. I usually cook my brisket at 250 degrees. It does shorten the...
  6. duresk

    Has the meat gone bad?

    I ended up throwing it out. I decided I didn't want to chance it. I am going to smoke up some chicken quarters instead.
  7. Has the meat gone bad?

    Has the meat gone bad?

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  8. duresk

    Has the meat gone bad?

    I put an elk roast in a brine for pastrami about 2 weeks ago. I took it out with intentions of smoking it and I am little concerned about the meat. Most of the meat has a nice pink color, but there are some pieces that are brown. Does that mean the meat is rancid? Could it have gone rancid...
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    20150404_132428[1].jpg

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  10. 20150404_132421[1].jpg

    20150404_132421[1].jpg

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  11. duresk

    Sausage

    Even if it is only "decent", I guarantee it is way better than the crap at the grocery store. I looks delicious. That is the downside to smoking things for myself, I can't enjoy BBQ anywhere. It all is mediocre. At least around where I live
  12. duresk

    Early thanksgiving. Smoking a bird!

    I am also doing a similar sized bird in a propane smoker. How long did the turkey take to cook? 
  13. duresk

    Rollin A Fatty: My Version

    Once you get the bacon weave down you can do really cool things. I did this weave on top of an apple this weekend and impressed my wife.  She asked where I learned how to do that. I told her it was from learning how to do the bacon weave for a pork loin smoke I did.
  14. duresk

    Thanks everyone for posting

    I just want to give a big thank you to everyone who posts on this forum. I am starting to become known as the "meat guy" in the neighborhood. Some of the recipes I use are ones I got from my dad, but a lot of things I do are tips and ideas I have gotten from this forum. I just smoked a salmon...
  15. duresk

    Extra Brat Meat

    I can't believe I didn't think to stuff it with sauerkraut. That is pure genius. I will do that on the next smoke. I have a little more meat left. 
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