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    IMG_4167.JPG

    • j4165y
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  2. j4165y

    Masterbuilt Extra Wide

    I love this smoker I got it 2 weeks ago and made these mods...No One beats this smoker for the price.
  3. IMG_4166.JPG

    IMG_4166.JPG

    • j4165y
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    IMG_4167.JPG

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    IMG_4166.JPG

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  11. j4165y

    Pork Ribs (How long is too much smoke)

    I have found that no more than one hour of smoke is perfect. I have heard of guys smoking longer. How do you do that without tasting like burned piece of timber. I take 4x4 chunk of apple wood soaked in water or until i burn an hours worth of apple wood. I know that you can go no soak on wood...
    • j4165y
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    • Forum: Pork
  12. j4165y

    Greeting from Torrance Calif

    My roots are from texas..Mothers side. I grew up on southern cooking. I have lived in ca for 40 years I have been smoking meat now for 4 years. Make my own dry rub and sauces. I have a side smoker Brinkmann, 22'' Weber and now my new addition Masterbuilt Propane extra wide propane smoker...
  13. j4165y

    Brisket - There is no reason to cook over 8 hrs

    Yes I dont really go over 6 pound brisket at 250* and I see your point. Its all personal taste. Kinda like people who boil ribs (Yuck) then put on grill. But some people like it this way. Thank you for the welcome.
  14. j4165y

    Brisket - There is no reason to cook over 8 hrs

    At 250* it will get to 180* in 6.5 hours all the time. I dont like 190 to 200 internal temp its just way too dried out. At 180* it has tenderness and good moisture.
  15. j4165y

    Brisket - There is no reason to cook over 8 hrs

    I have been cooking briskets (6 lb) at 250* full dry rub both sides of brisket.. 1hr smoke time.. 2 hrs cook time exposed.. then 3.5 hours wraped in foil until internal temp is 180*.  I think you waste alot of time and money going any longer at lower temps. Yes you can cook 200 - 225 for 10...
    • j4165y
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    • Forum: Beef
  16. j4165y

    My Dry Rub I have worked on for 3 years. (Large Quantity)

     I use this for all, Pork Ribs, Brisket and Chicken ..I am not a big fan of beef ribs My dry rub - 1/2 cup paprika, 1/2 cup   garlic powder, 1 Tbspn cumin, 1 Tblspn Salt, 1 Tblspn pepper, 1 Tbspn ground mustard, 3 teaspn cheyene pepper, 1 Tblspn ground ginger, 1 Cup white sugar, 2 Cup brown...
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