Recent content by jamesoh79

Thanks guys. Was a little nervous. Didn't know whether to wrap or not. They came out on point. I'm a believer in beef ribs on the smoker now! I normally braise them in a Korean marinate which is also excellent. The smoking process really renders out the grease!

Thanks for the help. Did a simple rub of salt pepper onion powder garlic powder and a little brown sugar. Smoked for 6.5 hrs. Temp was between 230 to 280. I have a stick burner so it fluctuates. Pulled at exactly 200 degrees. It melts in your mouth. Definitely a believer in smoked beef ribs...

Not sure. Picked them up at Costco for a great price cyro wrapped. First time ever smoking beef ribs. Thought I would change it up. Pork ribs butt and beef brisket is getting too easy. Lol I normally braise beef ribs like a good Korean boy I am. Lmao.

Hey guys been a while. I got some Fat Prime Grade beef ribs. First time doing beef ribs on a smoker. Each one is 5 lbs each. 3 hr smoke and 2 hr wrap sound about right?

Happy New Years guys and gals! Been a minute. Picked up a beautiful Prime grade bone in Ribeye. Dry rubbed it with cracked black pepper kosher salt and a little bit of rosemary. Put a lot of oak and cherry wood to get the smoker up to about 325. Took around 2 hrs. Pulled at intertnal temp of...

Hey guys. Hope everyone has been well. Been super busy with life and work in general. Haven't BBQ anything in almost 2 months. So I decided this is not acceptable. BBQ and NFL football just go hand in hand. Played football in middle and high school. So I'm a huge fan. Picked up some nice St...

It looks amazing! I've probably done about 30 packer brisket. The first couple sucked real bad. Lol Aaron Franklins videos really helped me out too! He's amazing. Your bbq brisket looks amazing! Good job. It's a fine line of getting it tender. But not so tender where it falls apart. Looks...

Better pic lol I like to make Korean lettuce wraps with it. So good

I would disagree with removing the fat. If you remove it.. When it heats up it will be drier than normal. Fat is flavor and moisture. I've done a ton of packer brisket and portion it out to a lot of friends and family. And give them the same directions. Mmmmm brisket lol

Brisket heats up really well. And it will be fine for a week in the fridge. Smoke helps naturally preserves the meat. Do it like you normally do. Slice it up and put it in tinfoil and double or triple wrap. Then. Preheat oven to 250. Put tin foil pack on baking sheet. This helps it heat up more...

I have 2 smokers. Both offset barrel. I have a cheapo Brinkman that was my first. But it's still near and dear to my heart. I use it more than my really nice Klose I got a couple of months ago. Most folks including myself start with a large amount of charcoal. Like half a bag. Get it started and...

A packer brisket is a big piece of meat and follows its own rules. Summer time they finish much quicker. Winter time when I've done them in -20 with snowing coming down. I smoke them longer because the weather effects my offest. And brisket with eggs is a beautiful thing lol

I live in Michigan. And Apple wood is by far my favorite to use. It catches fire quickly and the smoke works well on everything from ribs butts brisket to salmon. Just make sure it is seasoned and dry. I get mine from a friend very cheap in the spring. Let it dry on the back deck. You don't...

If your bored. Netflix all the way! Game of Thrones is amazing. I do a lot of fishing. Living in Michigan. Tons of different types of species to go after. From bluegill to King Salmon. I'm ashamed to say. I haven't done much bbqing the last couple of weeks. I got a new AR15 rifle. So I've been...

Each brisket is different. I always use Prime grade. I normally finish a 12 pound to 18 pound packer brisket in about 12 to 13 hrs every single time now. And I run my offset smoker hotter than most. About 250 degrees. I don't even probe them anymore. 5 to 7 hrs smoke. Exactly 3 hrs wrapped in...