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  1. learnin2smoke

    Stump's Vertical Smoker...How Do YOU Transport It?

    Hello: I am going to pull the trigger and get  Stretch within the next few months, and I am trying to get ideas on how best to get it around for on-site catering, competitions, etc. For those of you with a Stretch, or any vertical smoker that you use for off-site cooking....how do you get it...
  2. learnin2smoke

    Stump's STRETCH Vertical Smoker: How Do You Transport It?

    Hello: I am going to pull the trigger and get  Stretch within the next few months, and I am trying to get ideas on how best to get it around for on-site catering, competitions, etc. For those of you with a Stretch, or any vertical smoker that you use for off-site cooking....how do you get it...
  3. learnin2smoke

    Early 2016 Memorial Day Brisket with Q-View

    Nice looking brisket! I'm in Round Rock so if you ever want to get together to hang out around the smoker just send me a PM and let me know!!
  4. learnin2smoke

    Brisket for 25 People

    Thanks for the breakdown and advice. I will skip the halves and just provide thighs!
  5. learnin2smoke

    Brisket for 25 People

    Well, I just found out that my friend was too shy to ask me to do more than brisket because she thought it would be an inconvenience. I told her that a full smoker is a happy smoker! So now the meat menu has expanded to brisket, ribs, and chicken halves and thighs for 25 people. I figure I'll do...
  6. learnin2smoke

    Brisket for 25 People

    Thanks gary s!
  7. learnin2smoke

    Brisket for 25 People

    Thanks phatbac!
  8. learnin2smoke

    Brisket for 25 People

    HI SMF Family: I have been asked to smoke brisket for a gathering of 25 people for a graduation party. I was thinking that 2 12 lb. briskets would be enough meat for everyone....what do you think? Should I go bigger to make sure everyone gets their fill? I just don't want to overbuy and end up...
  9. learnin2smoke

    Turkey Drumsticks: Should I Inject AFTER Wet Curing?

    Hi SMF Family: I am planning on smoking some monster turkey legs. I will be wet curing with Morton Tender Quick for a  minimum of36 hours before smoking. I know that will turn the meat pink and give it a hammy taste similar to state fair turkey legs and that is fine. My question is will...
  10. learnin2smoke

    Tucker's UDS Build (Build # 001 - 004)

    Are you custom building UDS smokers for sale? If so, sign me up!!
  11. learnin2smoke

    Chicken thigh taste test- 2 comp styles vs backyard

    Hi Rob. Awesome write up. I have only read and done research on competition cooking, but I think that they have to inspect your meat before you can season/brine/trim so please keep that in mind. I don't think you can bring pre-skinned thighs and frozen skins to any KCBS sanctioned competition...
  12. learnin2smoke

    Its that time again - Chili seeds just gone in

    Where do you get your Scotch Bonnet seeds from? I am in TX and I can't find them here for the life of me, so growing them on my own seems to be my only option.
  13. learnin2smoke

    Myb aby Arrived This Weeked!!

    Zotie: Thanks for the advice and the information on your process of keeping your Lang clean and rust free!
  14. learnin2smoke

    Boudin Stuffed Pork Loin w Qview

    I just threw up in my mouth a little bit....
  15. learnin2smoke

    Help! Brisket Failure and Success?!?!

    Thanks to everyone for the advice so far. I think on my next attempt I will just roll the dice and stick with one probe spot (making sure I'm not probing fat) and ride it out. I will also do my best to find a smaller packer that should cook a little more evenly at around 230 - 240. I bumped the...
  16. learnin2smoke

    Help! Brisket Failure and Success?!?!

    It's a long read but please endure and see if you can help me out. Ok....so for Christmas I decided to try my first attempt ever at brisket. I got a 15 lb. packer and I was all ready for a super long cook based on the 1 to 1.5 hour per lb. guideline. I got it all trimmed and seasoned and on the...
  17. learnin2smoke

    Having problems getting the right tenderness on SLC's

    Well to be fair, you aren't really doing a 1 to 1 comparison of foiling vs no foiling if you are using 2 different cuts of meat. Using baby backs with the no foil method may not give you the true results you are looking for as they are likely to be more tender and require less cooking time than...
  18. learnin2smoke

    ther Dang Brisket Question

    Hey: I am nervously watching the days tick away on the calendar as I am approaching my first attempt at a brisket for Christmas. With all of the information I have leaned here from other threads I am not as intimidated as I would have been going at this on my own - it's like you all will be...
  19. learnin2smoke

    Questions About Brisket

    More great advice. Thanks Chef Jimmy!
  20. learnin2smoke

    Questions About Brisket

    Thanks b-one and Chef Jimmy! I will look into getting some butcher paper. I think the last time I checked the only source I saw for it was via craigslist here in Austin. I don't think any stores carry unlined butcher paper I've only seen wax paper in stores.
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