Recent content by rstoffel
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graduation party. help.
I've got the honors to smoke some pork butts for pulled pork sandwiches for good friend family. They're expecting 250 people and want me to smoke according. How many pounds meat do I need. This will be my biggest smoke job. Any rub recommendations and type wood to use. What I use fir my... -
Brisket and prime rib
Sorry fell asleep. I wrapped at 131. When I put thermometer back in I felt it was v tough so I left it on another hr it got to 146 then pout in cooler. When I cut it was at 156. Over cooked and tuff. Just wrecked it. So gonna grind it up fir sandwich meat. -
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Brisket and prime rib
I put it on at 5 am. Temp was aerobics 248. I tried keeping around 230-260 range using masqite and cherry logs. 3 1/2 hrs I was at 131IT. This piece of meat is from our own butchering and wasnt aged like in locker. Hanged one day. Next two days cut, packaged and froze. So when I got this out... -
Brisket and prime rib
Garry fir some reason I can't figure how to post pics. The briskets turned out the bomb but not do much the prime rib. That was tough. Want aged long enough. -
Brisket and prime rib
Or pull briskets and v wrap in blankets in cooler. They're fir dinner noon. -
Brisket and prime rib
Briskets are on since 6pm yesterday. Wrapped at 2:30am when temp got to 170. Prime rib on at 5am. Been spraying Apple juice on meat. Wood fir briskets was hickery and plum. Little bit of masquite wood. Now using cherry and mesquite fir prime rib. Sitting with Apple juice. Question. Do I... -
How do I upload photos. I'm doing an all night 2 briskets and a prime rib roast early in...
How do I upload photos. I'm doing an all night 2 briskets and a prime rib roast early in morning and want to share photos. Help please thanks.- rstoffel
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Brisket and prime rib
Joopster- in the SPOG I got the salt and pepper. Is og orange juice? I'm starting the smoking Tuesday night around 9 meat on. I'll season meat and tie roast Monday. Take pics of that. But how do I upload photos fir y'all to see. -
Brisket and prime rib
I'm doing a 16hr smoke on a14.5lb Brisket then adding at last 5hr 12lb prime rib. Seasoning with sea salt and pepper. Little Olive oil. Temp 225-230 +or - . Going to tie prime rib into a roll. No bones on it. Fat up or down. Any tips. Do's or dont's? Start with lump coal and wild plum... -
Types of wood
Has anyone use plum wood. I have a pile from last winter from clearing out some farm ground. Burned some and smells good to me. Any thoughts?- rstoffel
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- Replies: 5
- Forum: Blowing Smoke Around the Smoker.
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who I am
Ive got it built. Real red neck and it works. Of all things hot dogs were the first meat to cook on it. Lol. Made a chuck roast and a sirloin roast on it today. Started at 9am and wrapped and in cooler at 3:30. I'll get a pic of them before slicing. Potatoes on there now. Tonight brisket... -
who I am
Ok people. I've been away longer than wanted. I'm am starting my smokehouse build tomorrow. I've gotten a load of cinder block fir my foundations for the outhouse and Firefox/grill. I will be lining inside of smokehouse side with old red chimney brick so I can hot smoke. I have a 4" stainless... -
who I am
Hey everyone. New at this. Live in nebraska. Have a great family on a small farm with cows. Every winter we butcher owm meat past 18yrs and now smoking own bacon. Just done 50# of bellies I call pork candy now. Its awsome family loves it. Now I have 60#'s of canadian bacon marrinating in...
