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Recent content by pennstpitmaster

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  1. pennstpitmaster

    True Texas Brisket

    trying to step up my brisket game and thinking about smoking one on my few days off starting tomorrow. last one I did was too dry, but I think that had to do with using beef broth to mix my butcher bbq injection mix. this time around I want to nail it, and I want to make it as close to true...
  2. pennstpitmaster

    Spray chicken

    That makes a lot of sense. When I have done chicken in the past that turned out like rubber, I did them lollipop style at 225-250 in a pan of butter. This time I will skip the butter pan and crank up the heat some. And thinking about now about the Masons lodge, they do it over a big open...
  3. pennstpitmaster

    Spray chicken

    Hello all. Last time I did chicken, the skin was all rubbery. From what I have gathered, i need I have my heat up a little higher, then possibly finish on the grill. Most things I saw was people using oil or them not being dry enough. Do any of you spray your chicken with equal parts of melted...
  4. pennstpitmaster

    Smoked bone-in leg of lamb, South African style

    did you use fresh or frozen? With it being summer, not many places near me have it. I have found two places. One is almost an hour away from me, and the other which is right up the road, have them frozen unless you buy the whole lamb. If frozen, how long am I looking for a defrost time?
  5. pennstpitmaster

    Smoked bone-in leg of lamb, South African style

    That looks great! I've always wanted to try a lamb, but wanted to find the best recipe. Yours sounds great. Will have to give it a try. Not sure how easily I can get pecan, but I have cherry and oak, as well as access to hickory. Those three should give it a nice sweet taste. Might also try this...
  6. pennstpitmaster

    Squash

    Thanks, Danny. Not late to the party. You were actually right on time. Ribs got put on a little later than anticipated, so they still have about 2 hours or so to go. Will have to give the squash a try. Thanks!
  7. pennstpitmaster

    Squash

    If I were to make up a foil packet of squash with butter, and the normal seasonings, how long should i put it on with my ribs? I'm shooting for a cooking temp between 225-235
  8. pennstpitmaster

    Grandmas BBQ Hotdog (sauce)

    My grandma makes these hotdogs at every family gathering we have and I have since started making them for my friends. They really enjoy them, as well as the guys at the fire dept. Here is the recipe for just the sauce -12oz bottle of chili sauce -3TBS brown sugar -3TBS Dark karo corn syrup...
  9. pennstpitmaster

    Sweet Texas B-B-Q Sauce anyone?

    Will have to try it this weekend on my first rack of ribs
  10. pennstpitmaster

    Baby back rib questions.

    Hmm. Maybe back it down and try to maintain it at 225-235 then
  11. pennstpitmaster

    Baby back rib questions.

    I'm trying to keep the temp between 225 and 250. That seems to be the magic number
  12. pennstpitmaster

    Baby back rib questions.

    I have been told about the 3-2-1 method about cooking spares or St Louis, but if I were to do baby backs, would I reduce it to a 2-2-1? I'm going to be making 2 or 3 racks this weekend, and I want to try wrapping one of them
  13. pennstpitmaster

    Baby back rib questions.

    I have been told about the 3-2-1 method about cooking spares or St Louis, but if I were to do baby backs, would I reduce it to a 2-2-1? I'm going to be making 2 or 3 racks this weekend, and I want to try wrapping one of them
  14. pennstpitmaster

    Baby Back Ribs with LOTS of Q/View

    Those look great
  15. pennstpitmaster

    New smoker

    Cleaned it up this morning. What would you recommend closing up leaks with? Do you have to wait any particular amount of time to use it after you have painted it to use it?
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