Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bregent

    Frying bacon

    Yup, too much cure, too much sugar and probably too much salt. Get a gram scale and stick with cure recipes that provide measurement in weight, not volume. A quarter cup of Diamond crystal is 45 grams, while Mortons is 62 grams. Stick with weight for more consistent results.
  2. bregent

    Requesting suggestions on my next grill/smoker

    I'd look at the Cookshack PG500, It has the best searing and grilling capabilities of any pellet grill, and is a great smoker. All stainless steel. Smoking capacity is bigger than you might think.
  3. bregent

    Question

    I get chuck ribs all the time from Costco Business - they always have them in stock usually between $4 -$5 /lb. I see them in their retail store sometimes as well.
  4. bregent

    Question on Brisket method

    Whatever you end up doing, just remember to pull it when it is tender, not when it is at a certain temp. Briskets cooked a lower temperatures will finish with lower IT than those cooked at higher temps. I've cooked a brisket at 180 for 6 hours, then at 225 for another 6 for a total of 12 hours...
  5. bregent

    Question on Brisket method

    How long do you typically FTC for? IMO, that's a much easier and very effective way to get uniform temperatures and ensure good tenderness without overcooking.
  6. bregent

    Pork shoulder can take longer than you think....

    As thirdeye already mentioned, don't worry about the internal temp. I've had butts finish as low as 192. Cook it until it is tender, not to a specific temp. There is no "golden temp".
  7. bregent

    New smoker/grill advice

    I agree the CC with sear station would be a good choice. The problem going from smoking to high temp searing on most pellet grills, is that low and slow can produce a lot of grease and if you bump it to high temp, there's a risk of grease fire and smoke.
  8. bregent

    Firefox crashing about every hour....

    Any application could end up causing a conflict with other apps depending on what you have installed. I work in IT and in our extensive testing, Edge Chromium was the winner in terms of performance, resource usage and stability.
  9. bregent

    Made beef back ribs for the 1st time

    Hard to beat back ribs for flavor, but you need to know what to look for. They are often sold as what's left after trimming boneless rib roast, so they remove as much meat as possible. If they are trimmed very close with not a lot of meat (shiners), then they are great for stock when they are on...
  10. bregent

    26" Kettle or 22"WSM

    How long of a cook at 225F can you get on the 26" , and what methods are you using (SNS, Snake, etc) . From the photo's, looks like some might be using the 22" SNS on it? Can you fit a 18lb brisket and 8-10lb butt at the same time?
  11. bregent

    Oklahoma Joe's Bronco Drum Smoker

    I don't blame her :) The thing is a tank and I can't imagine hauling it across the country.
  12. bregent

    Oklahoma Joe's Bronco Drum Smoker

    Too bad, sorry.
  13. bregent

    Oklahoma Joe's Bronco Drum Smoker

    About 45 minutes.
  14. bregent

    Oklahoma Joe's Bronco Drum Smoker

    $200 or best offer. Need to thin the heard. Used very few times and is in excellent condition. Includes cover and an extra food grate for double the cooking space. And of course all of the hanging hardware. Local pickup only - SF Bay Area.
  15. bregent

    Here's my issue with pellet smokers

    I know it might seem a bit unsettling, but the temp swings you are seeing are not going to cause any cooking issues. Many pellet grills have swings in that range. You can't know when a brisket will be done based on math. And remember that food almost always cooks faster in a pellet grill than...
  16. bregent

    cleaning the temp probe

    I haven't cleaned mine in 7 years. No need for it to be shiny.
  17. bregent

    Beef short ribs

    I see no reason to baste short ribs. They have plenty of fat and connective tissue for moisture and flavor. I just season with Montreal Steak (or SPOG) and let em go.
  18. bregent

    Smoked Bloody Mary

    I bought some from Amazon once that came in a jar. It turned solid within 6 months. Is the stuff in the pouch any better?
  19. bregent

    Smoked Bloody Mary

    Bacon goes well in a Bloody Mary - that will add some smoke. Here's the formula I use for a Bloody Mary. You could sub regular Tobasco for smoked Tobasco, or smoke the celery salt. Old Bay Seasoning 2 oz Vodka 4 shakes (about 1 tsp) Dried dill 4 shakes Ground white pepper 4 shakes celery salt...
  20. bregent

    No wrap ribs. An experiment

    I haven't wrapped ribs in years. I use the Fast Eddy method. 275F the entire time - takes about 3 hours for BB and 3 1/2 for spares.
Top Bottom
Back
Clicky