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. ryanhoelzer

    My 1st Brisket - Que view

    Or you can use the "Image URL" tab and use your PhotoBucket links.
  2. brisket17310.jpg

    brisket17310.jpg

    • ryanhoelzer
    • Media item
    • Comments: 0
    • Album: Default
  3. Brisketwhole.jpg

    Brisketwhole.jpg

    • ryanhoelzer
    • Media item
    • Comments: 0
    • Album: Default
  4. ryanhoelzer

    Masterbuilt 40" with glass window

    Why are you soaking them so long?  The reason for soaking (as I understand it) is just to keep them from flaring up.  Soaking that long would probably bleed all the flavor out of them too.
  5. ryanhoelzer

    Are Grill Grates any Good

    Seems like they might help dissipate heat.  I'd bet they would cut down on flareups and keep direct flame from the meat.
  6. ryanhoelzer

    First Brisket w/Q-view

    Doh, didn't think of trying his links..
  7. ryanhoelzer

    First Brisket w/Q-view

    With the new forums you can just upload to here if you've got the pictures on your computer.  If you don't still have them it's easy enough to download from photobucket then upload.  I just did this one using the "image URL" function.  Might be an issue with photobucket URL. <img...
  8. deer.jpg

    deer.jpg

    • ryanhoelzer
    • Media item
    • Comments: 0
    • Album: Default
  9. deer.jpg

    deer.jpg

    • ryanhoelzer
    • Media item
    • Comments: 0
    • Album: Default
  10. ryanhoelzer

    My 1st Brisket - Que view

    With the new forum setup the easiest way is to just upload it here. There's an insert image button on the toolbar and then you just browse to it.
  11. ryanhoelzer

    Decided on a smoker....but can't find it!

    That place on Amazon says they have 2 left, but their price is really high. The problem with getting the 40" is finding one..  Sam's shows they're pretty much out of them.  I actually checked every store in CO and none have it.  You might get lucky and find someone that could get it from...
  12. ryanhoelzer

    Decided on a smoker....but can't find it!

    Sams never had the 30", they had the 40".  The only place I ever saw the 30" with window was Home Depot.  Lowes had it without window.  There are a few other places that had various models but I don't remember the details. I have the stainless one and like it but I don't think you'll lose much...
  13. ryanhoelzer

    A Doctor Saw My Smoked Porks on FaceBook: Ugh

    Wow, talk about not having anything better to do with his time.. Do you have friends in common on FB or was he randomly looking at peoples' pages in the area?
  14. ryanhoelzer

    BB cook itme with the 3-2-1

    I've only done 2-2-1 with babybacks a couple times because they weren't as tender as I like them.  I don't know if I had leaner ribs or what.  I tend to do some combination of 5.5 to 6 hrs.  Here's an experiment I did a while back...
  15. ryanhoelzer

    Smoking time for Spare ribs on an electric smoker?

    You're misreading the book.  That would be if you had one 16lb slab of ribs..
  16. ryanhoelzer

    watch what you buy at Sams

    I think the guy on the grassy knoll packaged my meat... Were they in a bag or flat?  Were they frozen or thawed when you bought them?  If thawed, had they been previously frozen?  Was there obvious liquid in the package?  Did you weigh the packaging to see how much of that weight was packaging...
  17. ryanhoelzer

    Cutting my brisket in half?????/

    If it's that big I'd say it pretty much has to be a packer.  I split the point and flat on alot of mine.  Here's the one I did yesterday. http://www.smokingmeatforums.com/forum/thread/96224/first-brisket-with-the-amns-in-the-mes The point has more marbling and the flat is the leaner part.  If...
  18. ryanhoelzer

    First Brisket With The AMNS In The MES

    The pics are of the not fat cap sides.  Both pieces had more fat on the other side.  Trimmed some but not completely.
  19. ryanhoelzer

    First Brisket With The AMNS In The MES

    The flat got to 200 in about 45 minutes, and passed the probe test.  It's a little on the dry side but not bad.  Flavor is great and the bark is awesome.  I think my next one I'll try this same method but inject to see if I can gain some moisture.  Maybe burn a piece of charcoal or two to see if...
  20. flat sliced 2.jpg

    flat sliced 2.jpg

    • ryanhoelzer
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky