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Recent content by gotalotgoingon

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  1. gotalotgoingon

    Vacuum sealers?

    I finally broke down a couple months ago and bought a ARY Vacmaster VP112S. The initial price shock took some getting over but I now wish I would have bought it sooner. I also bought a case of bags at the same time. $75 for 1000 bags. I can literally vacuum seal a bag of water.
  2. Any NON BRINED pork belly recipes?

    Any NON BRINED pork belly recipes?

  3. gotalotgoingon

    Any NON BRINED pork belly recipes?

    I had two bellies that weighed 10 pounds a piece. I cut each one in half and used my pork rub on two halves, and the other two halves I did char siu style. I sliced the char siu style and one of the pork rub halves and the last one I pulled. 
  4. 14731333_10210365449275722_6690579025450645727_n.j

    14731333_10210365449275722_6690579025450645727_n.j

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  5. 14591653_10210365919447476_5790342542381811007_n.j

    14591653_10210365919447476_5790342542381811007_n.j

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    • Album: Any NON BRINED pork belly recipes?
  6. gotalotgoingon

    Tappecue V1.0 price

    I have a 2.0 and I am glad that I got it. I also ordered the weatherproof case but you can find a case that is just as effective and cost less if you do some looking. I got a some cable turtles to keep my prob wires organized and also bought a Samsung Fast Charge 10200mAh battery pack to power...
  7. gotalotgoingon

    New - Oklahoma Joe's Highland Smoker

    I can say that I have never used my charcoal basket. I start with half a chimney of lump charcoal just to get my wood started and then it's all splits from there but I also have a free wood source.
  8. gotalotgoingon

    Beef back ribs

    They had some pull to them @ 203. I don't like fall off the bone ribs however I made some St Louis style pork ribs like that for my parents at the same time I did the beef ribs. I read Franklin's book and he takes his beef ribs to 203 so I thought I would try it once since mine always came out a...
  9. gotalotgoingon

    Beef back ribs

    REMSR, I took these ribs to 203. I was pulling mine at 195 before and got the same results as you.
  10. gotalotgoingon

    Beef back ribs

    Back Ribs. I can't get shorty's around here from some reason.
  11. gotalotgoingon

    Beef back ribs

    I did these yesterday. Left them on for 8 hours at 285F. Just a Salt, Pepper and Granulated Garlic rub. I didn't foil. Came out perfect. Didn't get a cut picture because I was hungry and my parents were over.
  12. Beef back ribs

    Beef back ribs

  13. 14463157_10210141397634571_1652525605152836556_n.j

    14463157_10210141397634571_1652525605152836556_n.j

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  14. gotalotgoingon

    New - Oklahoma Joe's Highland Smoker

    http://www.bbqsmokermods.com/  That's where I got all my mods including the seal kit.
  15. gotalotgoingon

    Rookie Brisket

    core or no score? No to both. I do very minimal trimming. How much in advance do you rub? I apply my rub when the smoker is warming. 220-225 smoker temp? 190-200 IT? I start my MES at 250 to warm it up and back it down to 225 when I put the brisket in. It stays there during the entire...
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