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Recent content by scott edwards

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  1. scott edwards

    Beef Tri Tip IT

    I just found some, the other day, where I am, and this one was marked down.  It's already seasoned, so I don't have to worry about that.  Thanks for the advice.
  2. scott edwards

    Beef Tri Tip IT

    I'm going to do my first Tri Tip, this weekend.  Since I've never done one, I was wondering what the internal temp should be, before I pull it.  Any help would be appreciated.  Thanks in advance.
  3. scott edwards

    How much charcoal?

    It only took about 8 lbs.  It was pretty warm, yesterday, so the temp held pretty steady, all day long.  I started the fire around 7 a.m., and only had to add charcoal a couple times.  I had to add quite a bit of wood, though.
  4. scott edwards

    How much charcoal?

    It's a New Braunfels Silver Smoker.
  5. scott edwards

    How much charcoal?

    How much lump charcoal for a ten hour smoke in an offset? I will also be using some small pieces of wood, not chunks. Thanks.
  6. scott edwards

    Door question

    I bent it, and it tightened it up, considerably.  Thanks for the suggestions.
  7. scott edwards

    Door question

    The inside piece is loose, and won't stay in place.  The piece that holds it on is also loose.  
  8. Door question

    Door question

  9. IMG_8120.JPG

    IMG_8120.JPG

    • scott edwards
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  10. scott edwards

    Door question

    I just bought a Smoke n Grill, for 3 bucks.  It's going to need a new thermometer, and cleaned up, but it was hard to pass up.  However, the door latch is messed up.  How do I get the door to stay shut on this thing, once I get ready to go?
  11. scott edwards

    Brine time

    I used about 3 cups of apple juice, two cups of water, and about a 1/4 cup salt.
  12. scott edwards

    Brine time

    Apple juice, salt, brown sugar, and water.
  13. scott edwards

    Brine time

    I brined it, overnight, and cooked it, this afternoon.  It was really tender, and pretty juicy.
  14. scott edwards

    Brine time

    It's a pork shoulder roast, from a show hog.  I don't know why they cut it so small, when they butchered, but it was given to me, so I had no say.
  15. scott edwards

    Brine time

    Thanks!!!!!!!!
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