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  1. trubludad

    Anyone try smoking tri-tip to 200+degrees?

    That's what I figured but its good to here from people who have a millions times more knowledge about this stuff then I do. Thanks!!
  2. trubludad

    Anyone try smoking tri-tip to 200+degrees?

    Just wondering if anyone has tried smoking a tri-tip to 200degrees? basically trying to simulate a brisket? I am worried about the lack of not rendering... So im curious on your thoughts. Thanks!
  3. trubludad

    Is Jeffs rub recipe the same one in his book?

    yea for sure, but I already bought the book thinking it was the same.... but its all good! TBD
  4. trubludad

    Is Jeffs rub recipe the same one in his book?

    Alrighty then.....well I guess ill have to purchase the recipe! Thanks Brad
  5. trubludad

    Is Jeffs rub recipe the same one in his book?

    In his book its called Big Bald BBQ rub? Or is it only available if you purchase his rub? Thanks! TBD
  6. trubludad

    terrible tough brisket... where did i go wrong?

    wow...... I GREATLY appreciate everyone's input!! I will definitely start it sooner next time! im still learning and I love this site! Thanks again everyone! TBD
  7. trubludad

    terrible tough brisket... where did i go wrong?

    A bit more, I have an electric 30" masterbuilt smoker and I had water in the water pan and I used mesquite wood. So frustrated! TBD
  8. trubludad

    terrible tough brisket... where did i go wrong?

    took a small brisket 3.5 pound seasoned it with a rub and put it on at 2pm at 220 took it off at 6pm with the temp being 170, it was so tough!!! ive eaten beef jerky that was easier to chew. Where did I go wrong? Thanks for the help!! TBD
  9. trubludad

    Has anyone ever substituted sugar with Stevia?

    Nice thanks!! TBD
  10. trubludad

    Has anyone ever substituted sugar with Stevia?

    looking to stay away from sugar completely so I am looking to try stevia instead. Still need a sub for brown sugar! Thanks!! TBD
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