• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. opsmokin

    Temp Fluctuations

    Thanks JJ.
  2. opsmokin

    Temp Fluctuations

    When smoking "forgiving" things such as pork butts or brisket points, I am less concerned about temp fluctuations.  I will let my smoker go anywhere from 235* to 270* without too much worry.  Should I be more concerned? 
  3. opsmokin

    First all night brisket smoke.

    I would check your probe.  5 hrs seems very quick to get to an IT of 203.
  4. opsmokin

    Question: Refridgerate or freeze

    Thanks Old School
  5. opsmokin

    Question: Refridgerate or freeze

    I'm smoking a brisket on Sunday however won't be eating it until Saturday afternoon.  Can I simply refridgerate and reheat or do I need to freeze it? Thanks
  6. opsmokin

    First whole brisket and burnt ends

    We still cooking?
  7. opsmokin

    Burnt Ends

    Thanks....they were pretty tasty
  8. opsmokin

    Pastrami

    Nice looking strami.  I like the idea of steaming.  Been trying to emulate Katz's and I think the steam may get me closer.
  9. opsmokin

    Burnt Ends

    Here's a close up.
  10. Close Up.jpg

    Close Up.jpg

  11. opsmokin

    How to cook brisket completely wrong in 20 easy steps....

    Outstanding story and chow.  Moved to Nashville recently and a co worker gave some of his shine on Friday.  Might need to save it for my next smoke.
  12. opsmokin

    Burnt Ends

    Haven't had burnt ends since moving from KC to Nashville.  Today would end that.   Bought a whole packer at Sam's and separated the point.  I removed all the fat from the surface of the point.  Rubbed with Montreal Steak and onto the smoker.  I used lump w/apple wood and maintained temps +/-...
  13. Burnt Ends

    Burnt Ends

  14. IMG_0943.JPG

    IMG_0943.JPG

  15. opsmokin

    When to separate point from flat for burnt ends

    I feel Jon Russell's BBQ serves up some of the best burnt ends in the KC area. JR's has won Grand Champion twice at the American Royal. They separate the point from flat prior to cooking, rub only and take to desired temp before cubing. Once cubed they are done.
  16. opsmokin

    A decade and a half down, more to come

    Outstanding! Nice job with the knife too. Wish you would have cut my meat.
  17. opsmokin

    10 Turkeys Brining, 9 beers a cooling....

    Holy smokes batman! Is that a buttermilk based brine?
  18. opsmokin

    A decade and a half down, more to come

    Interesting brine. Do you also rub? If yes with what?
  19. opsmokin

    6 Butts in the WSM - Q-View Galore!!

    Many thanks Dave
  20. opsmokin

    6 Butts in the WSM - Q-View Galore!!

    PG Et Al-  can you explain the "money muscle" to me?  I hear it referenced in Que competitions. Thanks in advance.
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.