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Recent content by smokingwxman

  1. smokingwxman

    Finally a good brisket

    I really think one of my big issues has been sticking it in the cooler too soon. Letting it come down a bit in temp then wrapping and placing it in a cooler to hold may be my preferred method from now on.
  2. smokingwxman

    Finally a good brisket

    Apologies for terrible pictures but I finally got a good brisket. My last 4 or 5 have just not been where I wanted them to be. Just shy of 11 pounds before trim. Rub was basic salt and pepper with just a little onion and garlic powder. Smoked for just over 4 hours with cherry and hickory...
  3. smokingwxman

    One final smoke for the season?

    Nebraska and heading towards 41. Never have been a fan of the cold and my offset smoker is the same.
  4. smokingwxman

    One final smoke for the season?

    Neither me nor my smoker enjoy the cold so I took advantage of a beautiful day Saturday and fired it up. A nice 8 pound pork butt and a St Louis rack of ribs. Smoke went great using a mix of Pecan and Hickory. Sunday was left overs with pulled pork over a baked potato for lunch and pork...
  5. smokingwxman

    Getting Ready! (Pork Butt on the Stick Burner)

    Looks amazing! First time in years I'm not doing a pork butt for the 4th. Had a brisket in the freezer so decided why not put some extra stress on myself lol. Waking up around 4:30 tomorrow morning to get it going.
  6. smokingwxman

    Brisket sales

    If I could find brisket for under $3 a pound I'd be renting space in my neighbors deep freeze.
  7. smokingwxman

    Seasoning Brisket overnight

    I am planing on smoking about a 9.5 pound brisket Saturday. My question is, do I season, wrap in plastic wrap and leave in fridge overnight or just trim and apply rub that morning while smoker is warming up? I have heard it both ways. Some say it pulls all the moisture out if you leave it...
  8. smokingwxman

    Brisket mistake

    I am planning on a roughly 9 pound brisket this weekend and the more I'm reading the more I'm wondering if it has been the rest that has been my problem. I've been wrapping in a towel and resting in a cooler for a couple of hours but now I question if that has led to it being overcooked. I...
  9. smokingwxman

    Pork belly burnt ends

    Those look incredible! I have only made these one time and my wife referred to it as "meat candy". She took some into work two days later and they told her it was a must for me to make from now on. Unfortunately pork belly not the easiest thing to find but I got one ready to go for this...
  10. smokingwxman

    Kids turning 8, time to fire it up

    What can I say, my soon to be 8 year old daughter LOVES ribs. So this afternoon the pork butt goes on and I’ll be up at 5:30 to throw on three racks of spareribs. Throw on a few sides and we should have a feast. More pics to come(hopefully)
  11. smokingwxman

    One of my best briskets

    Fired up the smoker this past Saturday as I was cooking some pulled pork to have on a camping trip this upcoming Memorial weekend. Local grocery store had brisket on sale the week prior figured might as well. Seasoned with a local meat lockers product known as Oxford Steak Salt then wrapped...
  12. smokingwxman

    Bacon rub ideas

    Just curious as to what you guys like to use for your bacon rubs? I used a store bought bourbon/maple rub for my first and only attempt. It was good but I want to branch out some.
  13. smokingwxman

    Ribs and first attempt at a Tri-Tip

    Finally got some warm weather so decided to cook up an Easter feast. 2 racks of baby backs glazed with strawberry rhubarb jelly and one rack of St Louis style ribs glazed with jalapeno jelly. The ribs were a huge hit especially with my youngest! My uncle in law gave me a tri-tip to try and I...
  14. smokingwxman

    New smoker

    I have a cousin who is wanting to get a pellet smoker. I’ve only used an offset stick burner so thought I’d get some advice here He doesn’t want to drop a ton of money on a trager. He mentioned big horn and pit boss smokers. Also a Jim Bowie green mountain. Does anyone know much about these?
  15. smokingwxman

    First Time Brisket Flat Success

    I have had very limited luck with doing whole packers so decided to try my hand at just doing a couple of small 3 pound flats. Rubbed them down with a salt/pepper/brown sugar/onion powder/paprika rub Saturday night. Come Sunday morning I fired up the smoker and got it to hold around 225° and...
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