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  1. joetee

    Cleaning outside of offset smoker

    Rub it down with mineral oil and a rag.
  2. joetee

    Chuckies

    Smoked a couple chuckies yesterday.
    • joetee
    • Thread
    • Replies: 10
    • Forum: Beef
  3. joetee

    Fajitas

    I made the fajitas today. Oh my god they are great. Everyone loved them. Just over 3# tri-tip meat. Night before: Trimmed off fat. Applied SPG. 2, 2, 1. Applied Worcestershire Applied Black seasoning. Put meat on. Smoke at 225 until IT is 130°. 1 hour later IT 130-132. Seared it over hot open...
  4. joetee

    Fajitas

    That's sounds real good. Thanks
  5. joetee

    Fajitas

    This sounds exactly what I was looking for something simple thank you. At what IT should I smoke the Tri Tip to?
  6. joetee

    Fajitas

    That's great. Thanks. So if I grill the steak, I'm assuming I grill it whole and then cut it up after?
  7. joetee

    Fajitas

    Looking for a home made fajita spice recipe and hoping to be able to use tri-tip because that's what I have.
  8. joetee

    Fajitas

    Does tri-tip make good fajitas and how would I spice that up?
    • joetee
    • Thread
    • Replies: 10
    • Forum: Beef
  9. joetee

    Beef Ribs (Dino Ribs) - Easiest Smoke There Is

    They look great. I just did some myself. I use BBBR and I pull them at 200°. I salt the night before and rub the morning of. Smoke at 250 for about 10 hours just like you done yours. Good job.
  10. joetee

    Help my pipes won't smoke!!

    Well it looks like you have a heat problem. If you want it to draft you need to get it all hot. Try using a weed burner to start the heat rising up through your chimney in the smoke shake. Then heat the underground pipe. And so on. Heat rises so everything will have to be hot to start the flow.
  11. joetee

    3-2-1 Rib Modification

    I like 2,2,1.
  12. joetee

    Tied up brisket

    Thanks. It's very good. I don't normally take it to 200°. I think I'll be doing this more often.
  13. joetee

    Tied up brisket

    Well I'm here to say it worked great. Both point and flat came out great. 11 hour cook time. 245-265 grill temp. Pulled it at 200° IT. Middle is the flat. Bottom of the point.
  14. joetee

    Tied up brisket

    Has anybody tried tieing up a brisket? This one has a thin flat and basically a point that is just out of a good shape. So I folded the flat and tied it all up into a pretty good shape. I've done chucks this way with good results.
    • joetee
    • Thread
    • Replies: 8
    • Forum: Beef
  15. joetee

    Goat

    Well after watching it on YouTube, I think I'll call around to find someone process it for me. LOL
  16. joetee

    Goat

    I'm thinking about buying a young goat to smoke. I need to learn how to cut it up for the smoker. Can anything steer me in the right direction?
  17. joetee

    It's going to get real this coming weekend...

    She is and you are going to love her. I've had mine for about 5 weeks now.
  18. joetee

    Danish smoker project

    I like Thermoworks products. They are a great company and great products. Great service. Thermopen. Signals unit. Also I don't think saw Mill scraps would be a good idea. You don't want any treated wood. Maybe someone else can chime in on this with more experience. No pine/fir sappy woods. Hard...
  19. joetee

    Toss the Brisket?

    Very nice indeed
  20. joetee

    Brisket on LSG

    Thank you. Yes I used Big Bad Beef Rub with mustard as a binder. Also double Wrapped in butcher paper. I don't go by the stall temp, I go by looks when wrapping. Also as a note, meat probes don't always read the correct inside temp throughout the cook. Probably be better to add the probe and...
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