Recent content by jtshoe

thanks was using a gmg davy crockett, but purchased a rectec 300 , brisket 4th cook on rectec

first time doi ng brisket... been doing pork ribs almost every weekend since i joined. this brisket is so good with jeffs texas rub.. thanks jeff...

whats the best way to reheat a rack of frozen ribs already smoked.. would appreciate any suggestions

Just pulled off at 205 IT. Still doesn't feel pull able.

Anyone smoke a chuck at 250, wrap and kick temp up to 325 cause of time crunch ? If so how did it turn out.. after 3 hours.......

Thanks for the tip. Jim

I looked at the cover, good for colder weather, was talking about a seal or sealing tape to stop smoke from escaping around grill opening.. thanks for comment.. jim

Butts maybe. Is there added solution. Brined like ham.. ribs were not good

Do not ever buy smithfield ribs from walmart, or anywhere else.. worst ribs ever. Saw on sale, didnt realize had solution in them .. tadte like ham on a stick. Terrible. Even though i like ham.. just ordered some cheshire pork from heritage farms.. my guesdd is itll be so good compared...

About 3 pounds. 225 for about 61/2 hours

Thanks itwas so good.. just jacked up my cholesterol

Has anyone put a seal around cover on grill and if you have what kind and how well did it work? Jim

Veggies were awesome

All done and pulled, came out great.

Pic of chuck before wrapping