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Recent content by eriksp

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  1. eriksp

    3-2-1 Rib Modification

    Ill try that method next time. They look awesome.
  2. eriksp

    3-2-1 Rib Modification

    Which part of the 3-2-1 gets altered to allow the ribs to have some pull on the bone. I love this method but want to be able to pick them up with the meat not falling off
    • eriksp
    • Thread
    • Replies: 6
    • Forum: Pork
  3. eriksp

    Brisket that was dry

    I always thought you wanted pink inside and be able to slice it. I figured if I took it to where I bring Pulled Pork it would be mush. The brisket has a great taste also.
  4. eriksp

    Brisket that was dry

    This was my wife's first attempt at a small Brisket. It came out very dry. It was 4.3lb's. It was a small section my wife found in a store. She cooked it to 171 Internal. She took it out and wrapped it. Say when it was resting it didn't even reach 190 which it probably didn't why would it be...
    • eriksp
    • Thread
    • Replies: 5
    • Forum: Beef
  5. eriksp

    Pork Belly Smoke (Not Bacon)

    I assume I should probe in the bigger part? But the thin section where the probe is now is over 200 already. The thick part is 160
  6. eriksp

    Rec Tec 340 Small Interior Shelf out of stock . Possible alternatives ?

    Perfect idea. Thank you
  7. eriksp

    Rec Tec 340 Small Interior Shelf out of stock . Possible alternatives ?

    Rec Tec still is out of stock on the small Small Interior Shelf for the RT 340. I assume it's a supply chain issue which is understandable https://www.rectecgrills.com/Small-Interior-Shelf Is there another company that would fabricate something like this? It's going to be a long summer. Any...
  8. eriksp

    Pork Belly Smoke (Not Bacon)

    Also what internal temp am I looking for on something like this?
  9. eriksp

    Pork Belly Smoke (Not Bacon)

    Do I need a coat of mustard or oil before I apply rub? I typically do on my Pork Butts.
  10. eriksp

    Pork Belly Smoke (Not Bacon)

    Everyone has amazing photos. What does the cross-cutting on the fat do? I see that a lot. 225 degrees ? Same as a Butt? Also Heavy or Light on the rub?
  11. eriksp

    Pork Belly Smoke (Not Bacon)

    I bought about 8 pounds of Pork Belly and we typically cook it in the oven with some seasoning. What would be a good approach to Smoking Pork Belly?
    • eriksp
    • Thread
    • Replies: 13
    • Forum: Pork
  12. eriksp

    Looking for reviews on different Pellets

    @tallbm Thanks for the tip on Dick's ! They have curbside pickup and have Lumberjack. @mike243 Yeah the online prices are crazy. I think a lot has to do with rather then add shipping cost they build in the cost. Still they are a lot of money online .
  13. eriksp

    I'm looking into getting a Pellet Grill/Smoker

    Hi You made a good choice in going with the Rec Tec..Most bang for your $$. Dan Gorgeous !! all of it. Those ribs!
  14. eriksp

    I'm looking into getting a Pellet Grill/Smoker

    Hi You made a good choice in going with the Rec Tec..Most bang for your $$. Dan Dan, Here is my other post on Pellets.. We are on the same path :) https://www.smokingmeatforums.com/threads/looking-for-reviews-on-different-pellets.297670/#post-2085915
  15. eriksp

    Looking for reviews on different Pellets

    I think I have located Lumberjack. I usually smoke with Apple. Apple Blend or 100% Apple. Is there a big difference?
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