Recent content by vetmp

Hey y'all!! It's been quite some time since I have posted here or been around. You know, with deer season going on and football and such. Anyways, I need some advice and tips and pointers. I am looking to possibly making pulled beef and do it right. I tried doing it before and it was a...

Hey y'all, Recently I switched from cooking on a Smoke Hollow No. 6 LP Gas Smoker to an Oklahoma Joe Offset smoker. I used it for the first time the other night. I was using Kingsford Charcoal Briquettes and Western Wood chunks. I had a real hard time getting it up to temp without using a ton...

Hey y'all!! Been a while since I have popped my head in and said hello or asked a question but I am in a spot where I need some advice. I just recently got an Oklahoma Joe Long Horn Offset Smoker. I have been using a Smoke Hollow No. 6 LP Gas Smoker. My rule of thumb was always take my pork to...

Hey all, I am going to be cooking beef back ribs again soon and up to date, I have not been able to get the membrane to separate from the fat. I have heard that if you let the ribs come to room temperature that it will help. I've heard use a paper towel like pork ribs and I even have a pair of...

Hey all, Been awhile since I have been around. Been out at the smoker doing a lot of cooking. I'm wanting to try something new. I have a duck in my freezer that I am going to thaw out and give a shot at smoking. Now, while this sounds all fine and dandy, I've realized that I have no idea how...

I didn't brine my birds because I am still trying to figure out how I can do that since I don't have the fridge space to keep them cool. I rubbed them with an all purpose rub that I found here on SMF and gave it a go. 250 for 4 hours over applewood to an IT of around 175....this is my result...

Hey all, I cooked some chickens yesterday (spatchcock) and posted pictures of them for people to see on Facebook where, I am friends with numerous competition teams and people who have been cooking much longer than I have. I thought they came out great after cooking them at 250 for about 4...

Hey all, I'm going to be spatchcocking 2 chickens this afternoon and I don't plan on brining them because I don't have the fridge space to keep them cool but, I want to cook them with a new rub that I haven't used before. I have a rub that I have been using for chickens but it is a little heavy...

I let it rest for an hour and a half. Was still hot when I cut it. I don't have a cooler that I could have put it in so I put it on the cutting board and put a bath towel over it to slow the cooling.

So I took the advice of y'all and went a little further with my brisket. Was a little nervous since it was my first whole brisket but here we go....pics!!!! Pre trim brisket. I went to Wal-mart and got this 13.56lb brisket for $2.79/lb Trimmed some of the fat cap off to thin it out a bit...

Decided to go ahead and wrap it and shoot for 180-190* before I pull it....hope I made the right decision.....

Hey all, I'm in the process of cooking my first whole brisket (13.56lbs) and after just over 6 hours I am at 168*. Do I pull it or do I wrap it and let it cook longer? What temp should I be targeting? I don't want to overcook it and want to do it justice. Any advice would be greatly...

Hey all, Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but...

Hey all, I went to the store today and picked up a full brisket, (Just under 14lbs) and was wondering, how long should I plan on for a cook of something this big? I've never cooked a full size brisket and I want to make sure that I do it justice. I could also use a recipe for a good rub for it...

I've been shooting for 165* in the thigh and the breast. My last venture, one was done and the one closest to the fire was not. I am only cooking at no more than 300 in a little LP Smoker (Until I get all big and growed up and can get a stick burner). Should I go up to 325-350* cooking temp and...