Toggle sidebar

Recent content by jaguarjim

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jaguarjim

    pulled pork help

    Pull it and place into a foodsaver bag. Remove air and when ready to warm up, place out into a pot of cold water. When water begins too boil, the pork is at temperature.
  2. jaguarjim

    smokenator

    I've been using my smokenator for the past 2 years.  I absolutely love it for holding my temps.  In fact, just two weeks ago, I won a rib contest out of 28 teams.  Three of the top five teams were using Weber Kettles, one had a smokenator as well...not sure of the 3rd guy though, but it is quite...
  3. jaguarjim

    Pork Spare Ribs On A Cheap Gas Grill

    Yes, it only took 85 minutes on low to get the color, but the four hours wrapped and packed in the cooler allowed them to cook until fall off the bone tender.
  4. jaguarjim

    My 1st Brisket

    Okay....Dinner was fantastic!!!  My 1st brisket was a success.  Very tender and not over-cooked.   I can see myself doing this again.
  5. Ring.jpg

    Ring.jpg

    • jaguarjim
    • Media item
    • Comments: 0
    • Album: My 1st Brisket
  6. before foil.jpg

    before foil.jpg

    • jaguarjim
    • Media item
    • Comments: 0
    • Album: My 1st Brisket
  7. jaguarjim

    My 1st Brisket

    Thanks for the suggestion, but I did place her on the grill rack, in the pan, as previously shown.  At 11:30, my IT is 185.  I have now removed it from the fat bath it had been enjoying, and have placed it back onto the rack.  I transferred the fat juices to a bowl to be used later as au jus. ...
  8. placed on rack.jpg

    placed on rack.jpg

    • jaguarjim
    • Media item
    • Comments: 0
    • Album: My 1st Brisket
  9. My 1st Brisket

    My 1st Brisket

  10. jaguarjim

    My 1st Brisket

    I've gotten great results with my spares and my butts, so I've decided that today is the day that I try my first brisket. Started off with picking out this 5 1/2 pound flat : I rubbed it with olive oil and the following rub ingredients: 2 tablespoons kosher salt 1/2 tablespoon onion powder...
  11. On the weber - perfect weather.jpg

    On the weber - perfect weather.jpg

    • jaguarjim
    • Media item
    • Comments: 0
    • Album: My 1st Brisket
  12. Rubbed and injected.jpg

    Rubbed and injected.jpg

    • jaguarjim
    • Media item
    • Comments: 0
    • Album: My 1st Brisket
  13. 5.52 lb brisket uncooked.jpg

    5.52 lb brisket uncooked.jpg

    • jaguarjim
    • Media item
    • Comments: 0
    • Album: My 1st Brisket
  14. jaguarjim

    Double smoked ham on the drum

    I will be smoking one for Christmas and found this post.  Since you have to do your homework before starting a new cook, I am most thankful for SMF and your post with great Q-view. 
  15. jaguarjim

    Pork Butt with Bad Byrons

    I picked up some Bad Byron's Butt Rub yesterday, along.  Hearing mixed reviews about it, I was hoping I would find it on the positive side.  Using the Smokenator 1000 and Kingsford Charcoal along with pecan chips, I put a small butt (3.6lb) onto my Weber Kettle charcoal grill.  Using my Maverick...
See more
Top Bottom
Back
Clicky