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    • gitaryzt1985
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    • Comments: 0
    • Album: Nice Day of Smoking...Reheating Question...
  2. image.jpeg

    image.jpeg

    • gitaryzt1985
    • Media item
    • Comments: 0
    • Album: Nice Day of Smoking...Reheating Question...
  3. gitaryzt1985

    TURKEY TIME and FOOD SAFETY...

    Is it ok to stuff a turkey with veggies when smoking?
  4. gitaryzt1985

    Salted Caramel Apple Cider Injection???

    Thanks!  I love to have the pork itself as sweet and spicy as I can get it.  I usually stir in some JJ's Finishing Sauce before serving to give it a little more heat and some tang.
  5. gitaryzt1985

    Salted Caramel Apple Cider Injection???

    So I am doing 2 pork butts for Thanksgiving, and I want to try an injection for the first time.  I was in the grocery store and bought a jug of Salted Caramel Apple Cider.  Looks good, haven't tasted it yet, but would something like this make a good injection and mop?  really interested in...
  6. gitaryzt1985

    FIRST BRISKET

    That does seem like a very short time to get up to 140, but you still have a ways to go yet.  Let it go and see what happens.  I'm really interested to see what happens....my brisket is only 2 lbs!!!
  7. gitaryzt1985

    FIRST BRISKET

    See, I did not know that.  I will keep a close eye on mine when I smoke it since it is a smaller cut.  Thanks!
  8. gitaryzt1985

    Reheat Whole Brisket for Family Get Together?

    So Friday I am smoking a pork shoulder and I have a small brisket that I might throw on the smoker too.  With pork shoulder, I have very good luck with smoking and pulling the day before an event and reheating in an oven with a little finishing sauce.  Nobody complains!  But, I'm afraid that...
  9. gitaryzt1985

    FIRST BRISKET

    I'm looking forward to seeing how this turns out!  I'm doing my second brisket this weekend.  The first was a little tough and dry, but it was a little bugger and I think it was just too small.  I'm going to try to go for one about 6-8 lbs this time.  I think the jus sounds great. One thing I...
  10. gitaryzt1985

    Quick question about honey

    Thanks. I realize the foil is for shortening cook time and I got nothing but time and that's why I was going to try it without foil. Decided to just foil because I have a family BBQ this evening and didn't want to screw with the normal flavor. Thanks guys.
  11. gitaryzt1985

    Quick question about honey

    Im 5 hrs into two butts and at about 145 degrees internal. I normally wrap at 160 but I've got 4 hrs left and think I'd rather crank my heat to 275 and not wrap. If I don't wrap, could I pour some honey over the meat towards the end? I normally pour honey on when I wrap and don't want to...
  12. gitaryzt1985

    Bourbon Bacon BBQ Sauce

    I started out with 1/2 cup and it was like BBQ Shots haha!  1/4 gives me a very present bourbon flavor without being too overpowering, and the bacon grease gives another layer of flavor that gives it some depth so you don't just taste bourbon.  When I simmer, I do see bubbles, but I don't bring...
  13. gitaryzt1985

    Question about brown sugar and ribs!

    Thanks! It's more of a technique I guess than a recipe.  I use McCormick Pork Rub because I really dig it for some reason.  The video I saw basically said to put a healthy amount of brown sugar over the rub and let it liquify to create a glaze...whether that is overnight or not I was unclear...
  14. gitaryzt1985

    Bourbon Bacon BBQ Sauce

    Thanks!  I fixed it, it should be 1/4 cup!
  15. gitaryzt1985

    Question about brown sugar and ribs!

    I saw a unique recipe online for "marinating" ribs.  Basically, you put your rub on and then slather with brown sugar and let rest overnight.  The sugar is supposed to liquify and create a glaze.  My main question is, does this seem like a good idea or a mess waiting to happen?  Would I be...
  16. gitaryzt1985

    Bourbon Bacon BBQ Sauce

    Need some opinions on my sauce who ain't family!!! Here is my recipe if any of you kind folks would like to give it a try and let me know what you think!  It's a dark, almost like a sweet baby ray like sauce but not quite as thick.  It is sweet and spicy, so use less brown sugar if you want is...
  17. gitaryzt1985

    Hot Chip Box...newbie question

    At least Im not crazy lol. Just picked up another smoke box, so ill alternate them in and out and may make it easier.
  18. gitaryzt1985

    Hot Chip Box...newbie question

    Just picked up a Master Forge Vertical Propane smoker for small smokes like chicken and turkey breasts. I burned it off for about an hour and tried it with chips in the box. My question is how do you quickly add chips without burning yourself on the box? The fit for the box is narrowly placed...
  19. gitaryzt1985

    Looking to change to propane smoker from charcoal

    I've only been smoking for about 6 months now, but I'm falling in love with the hobby. I've had pretty good luck with my Charbroil offset charcoal horizontal smoker, but it is incredibly difficult to maintain a steady temperature and makes for a very trying and full day of babysitting the...
  20. gitaryzt1985

    Trying Something New...

    Thanks for the warning ....will taste first for sure
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