Recent content by millerk0486

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  1. millerk0486

    Brisket finished too soon ... Now what do I do?

    Thank you SParkTexas and SmokinAl. I ended up letting the smoker cool to the 170's for a bit and kicked it back up around 10am. It finished at 11, so I pulled it from the smoker, wrapped it in foil twice, then towels and a blanket. It went from 196 to 170 in about 2 hours. I think it is like...
  2. millerk0486

    Brisket finished too soon ... Now what do I do?

    Hello fellow smokers! It's been a while since I posted anything on the forum, but this morning I woke up to a situation where I needed to turn to the SMF community for advice. Every easter I smoke a Brisket for our family and every year I do it the same... Trim some (not all) of the fat, Rub...
  3. millerk0486

    Kingsford Original Charcoal on Sale this Weekend

    For those of you who don't know, Home Depot sells (at least in our region...MD) Kingsford original charcoal for 1/2 off every memorial day weekend. This year's sale price is $9.88 for 40lbs. Time to stock up!
  4. millerk0486

    Marylander Needing Help/Suggestions on South Carolina Mustard Base Sauce!

    MDBOATBUM, I noticed you said to use home made chili powder. I always try to grow some spices in the summer, but I never knew what exactly makes chili powder.
  5. millerk0486

    Marylander Needing Help/Suggestions on South Carolina Mustard Base Sauce!

    Thanks for the information MDBOATBUM! I appreciate over complication of ingredients, that is what gives it character! A couple questions... When you do the finishing sauce... Do you put that in the meat after you pull it? Then Sauce it? Or do you serve the sauce on the side? Also, both of...
  6. millerk0486

    Marylander Needing Help/Suggestions on South Carolina Mustard Base Sauce!

    Good Morning Everyone! I have a slightly urgent situation... My in-laws are up from South Carolina this weekend and my wife wanted me to fix them up some pulled pork for dinner tomorrow. Being the BBQ addict that I am, I was all for it! Little did I know that South Carolina's BBQ is...
  7. millerk0486

    MARCH THROWDOWN VOTING THREAD

    All of these look really good! Now, I want breakfast!
  8. millerk0486

    Ribeyes On The Weber "Q"

    I will definitely take you up on this offer sometime this summer! Thanks in advance!
  9. millerk0486

    Chicken legs on the Hasty

    Looks good. Gonna have to give this a try!
  10. millerk0486

    Baltimore Pit Beef Sandwiches

    Looks good! I always do this bottom rounds. Smoke them to Medium-Rare, let them cool overnight in the fridge then slice thin for sandwiches. They're always a hit!
  11. millerk0486

    Brisket help

    I've never kept it whole before, but I think if you left it wrapped then put it in the fridge and had your friend heat it up in the oven wrapped, then it'd be fine. I would avoid poking, cutting or additional probing until it is ready to be served. That way you don't lose any juices. I have...
  12. millerk0486

    Ribeyes On The Weber "Q"

    Looks great Bear, as is everything else you post! I am still trying to master the art of grilling steaks.
  13. millerk0486

    First brined / injected turkey

    I have only brined and smoked a turkey once and I want to do another. I am curious to see how it turns out after being quartered. Looks great so far!
  14. millerk0486

    Spares going on shortly (qview)

    It isn't bad if doesn't taste bad! If you were in a competition then you'd want to trim them. But if you are cooking at home, then do what you like, because at the end of it all your the one enjoying the food! Looking good, good luck!
  15. millerk0486

    Need Boston Butt Injection

    You can inject the night before or immediately before cooking. My experience is that the juices always find their way out of the meat after it sits in the fridge overnight. I have done it both ways and prefer to inject immediately before. As long as you use sterile equipment for the injection...
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