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  1. vetmp

    Pulled Beef

    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...
  2. vetmp

    Starting over

    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...
  3. vetmp

    Pulled Pork

    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...
  4. vetmp

    Beef Rib Membrane

    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...
  5. vetmp

    Duck anyone?

    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...
  6. vetmp

    Chicken Cook

    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...
  7. vetmp

    New Chickens needing a good rub

    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...
  8. vetmp

    First Whole Brisket

    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...
  9. vetmp

    Beef Back Ribs

    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...
  10. vetmp

    First Large Brisket and Beef Ribs

    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...
  11. vetmp

    First time spatchcock

    Hey all, So I have decided to take the advice of others based on what I have seen and I decided to spatchcock a couple of yardbirds.... I picked them up as a two pack at Sam's Club a while back and decided it was time that I cooked 'em I used a pair of kitchen shears to take the bone out...
  12. vetmp

    Rough spell...

    Hey y'all, Got a technique question for ya but let me let you know what has been going on first. In the past few months I have cooked chicken twice. Once was a "Heavy Fowl" and the second (yesterday) was regular Perdue chickens. The Heavy Fowl gave me some trouble as the dark meat wasn't done...
  13. vetmp

    Beef Ribs

    Hey all, I'm thinking, after we have some money come in, about getting a slab or two of beef ribs. Now, I've never cooked them before and was wondering if y'all could give me some advice on how to go about prepping cooking and serving them. I want to be able to add them to my repertoire so any...
  14. vetmp

    Pulled Pork...Start to Finish

    So I got a hankering to smoke something and decided that I wanted it to be pork so I went to the store and picked up a nice pork picnic....decided on pulled pork as a finished product. I've been having trouble getting the picnics in the past up to at least 205 internal to make it happen and...
  15. vetmp

    Chicken Skin

    Hey all, I was wondering what ways that any of you have found that are easy ways to take the skin off of a whole chicken before smoking it. I have always smoked it with the skin on and I have to be honest that, I'm not getting the results really that I am looking for. Should I cut it off, rip...
  16. vetmp

    First time Veal

    Hey all, I went to the store today to see what I could find to smoke and I came across a 3.65lb veal shoulder roast so I got it. Here's the catch.....I've never done veal before so I need some advice. I need to know pretty much the absolute basics and then some advanced tips and tricks when it...
  17. vetmp

    Leg of Lamb

    Hey all, I picked up a boneless leg of lamb this morning when I went to Sam's Club and although I have smoked them before with a rub of Rosemary, Garlic and Pepper, I don't have a rub that I can call a "Lamb Rub." Anyone have any suggestions as to a good recipe for a lamb rub that will add...
  18. vetmp

    Beginning briner

    Hey all...I want to start being able to brine my poultry before I smoke it but I have always been under the impression that I have to keep everything refrigerated in order to do that then, a friend of mine says that I don't have to because of the salt content. I've never brined before and I...
  19. vetmp

    A first for me...

    Hey all...so I had a friend come over today after he found out that I was going to be firing up the smoker today. He wanted me to smoke up a couple of squirrels for him and then enjoy them after they were done. Now, I haven't had squirrel since I was a toddler (or so I'm told) and I liked it...
  20. vetmp

    Looking for a great new poultry rub

    Hey all, I've done some looking and found a good rub for poultry that I have used in the past but, I am still looking for more recipes and was wondering if anyone had a go to poultry rub that they would be willing to pass on. I have one with sage in it but am looking for something that maybe...
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