Recent content by zaksblaklabel

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  1. zaksblaklabel

    Royal Oak Lump Charcoal

    I have been using royal oak lump my last 5 smokes on my brinkman and love it. Burns long and clean so minimal clean up and with hickory wood chunks myself and my family love the flavor.
  2. zaksblaklabel

    Anyone ever smoke a prime rib? need help please!

    I took it out of the oven and it was at 135. I have it resting now wrapped in foil.
  3. zaksblaklabel

    Anyone ever smoke a prime rib? need help please!

    Thanks S2K. I read the new years roast thread and saw that he finished his in a 500 degree oven so that's where mine is right now. In a bath of beef broth, red wine, Worcestershire sauce and veggies. Next time I will do as you mentioned and try that method. I have some squash on the smoker now...
  4. zaksblaklabel

    Anyone ever smoke a prime rib? need help please!

    wow, that looks awesome!!! I have it on the smoker now, coming up on 3 hours. think I should pull it soon and finish in the oven but wanted opinions first. should I smoke it longer? what temp should my oven be? should I finish the ribs in the oven or smoker? help would be appreciated!!
  5. zaksblaklabel

    Anyone ever smoke a prime rib? need help please!

    Was just thinking, with the big fat cap that is on it, it appears to lend itself to smoking. Plus you can catch the drippings in the pan for a great au jus. Any thoughts?
  6. zaksblaklabel

    Brisket

    Yours looked great on the photos by the way. I'm working with an ECB myself. Do you put yours in a pan at all during the smoking process?
  7. zaksblaklabel

    Brisket

    I injected my brisket last time and the flavor was wonderful. Used beef stock, worcestershire and some rub. However it came out dry but still had that awesome flavor. I didn't inject it until right before it went on the smoker though. Last time I didn't wrap it as I was unaware of that method...
  8. zaksblaklabel

    Brisket

    Bought the rub and sauce recipe tonight from smoking meat.com and couldn't wait to put it together so I broke out the 5lb full packer I have for Sunday and rubbed her down. This rub us amazingly simple yet wonderful tasting from sampling it. My question is should I do anything else to the...
  9. zaksblaklabel

    JJ's Finishing Sauce

    Well, the ribs were an absolute hit and my family said they are the best ones I have ever done. The JJ sauce was wonderful and used the foil drippings and leftover sauce as a dipping sauce after reducing it down to thicken it. Even basted the ribs 30 minutes before I pulled them off the ECB. I...
  10. zaksblaklabel

    JJ's Finishing Sauce

    Is meat side up or down the best method for the foil period?
  11. zaksblaklabel

    What's your occupation?

    Hi all. I'm a claims adjuster for one of the top insurance companies in the country.
  12. zaksblaklabel

    JJ's Finishing Sauce

    Thank you! BTW the leftover pork is out of the oven and myself, the lady and her daughter all love this as a sauce on the pork butt. If my one year old was up I'm sure he would have a sauce covered face as well!!
  13. zaksblaklabel

    JJ's Finishing Sauce

    Hey everyone. Kind of new to the site but I have been poking around quite a bit and wanted to mention this. I have two racks of St Louis racks rubbed down and wrapped in the fridge. Found the recipe for JJ's sauce and figured I would try it tonight on some left over butt I have from Thursday...
  14. zaksblaklabel

    Pork loin experiment with Qview

    That looks killer. Never thought of smoking a loin as I figured it would come out dry but may have to give this a shot.
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