Recent content by syridan

Lol.I would love to post them...but the family grabbed them as soon as I cut them..all I have left are some ABTs since I made an abundance for leftovers. Was told they were excellent. I didn't even get ribs for myself I got left with some leftover PP..which i was ok..with though next time more...

Sister came to visit and requested some ribs. Bilo had a sale BOGO sale on intrigued spares so I got a few racks. Set the smoker for 225 and let it go that was all rubbed down and ready to go... About 4 hrs in. No foiling this time. And because I could. Some ABTs. -Travis

Nope. Boneless

Awesome already sitting in some rub...might add the worcestshire and Continental letting it marinade...140ish is what I was thinking...thanks.

Wife picked this up and didn't have a tag and she doesn't remember what it was besides beef lol.

Yup, it's now officially on my list. Just bought a chest freezer next up is a vacuum sealer, then the slicer. According to the boss aka wife. -Travis

Bought some beef labeled sirloin tip roast thought why not. Put it on the smoker at 225 until IT 135 and let rest 10 mins. Was juicy. Had some tough connective tissue still very good but had to choose the pieces right. Need to buy a slicer. Or get better with the knife.

United States Navy submariner been in 10 years.

Thanks. Family liked them. I want try 321 method next and see how it goes. Been reading and it looks to me if you don't experiment a bit you are missing out. So gonna experiment. -Travis

I used Websters dry smoke rub..but added about 1 tbs of garlic powder per 2 tbs of the websters...family likes alot of garlic flavor. Spritzed with apple cider vinegar and worschestershire (sp) mix prior to rubbing then about every 1.5 hrs during cook til last 30 min's then did it every 15 mins..

That's before going... After pulling from smoker at just over 5 hrs at 225

Thank you...hoping to learn the art..and get much better..trying ribs saturday.

Hey all, new to the smoking scene..have a Daniel Boone GMG..have done 3 Pulled Pork and 1 Bottom Round Roast all of which turned out well...Stationed in Charleston SC atm...been reading the forums for a few days now. Figured I would introduce myself