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  1. flyhigh123

    Doing a brisket AND a shoulder...HELP

    depending on the weight of both, you may even want to start the shoulder an hour or two earlier... you can always overcook the shoulder but not the brisket...
  2. flyhigh123

    Doing a brisket AND a shoulder...HELP

    run the shoulder closer to the heat... i do both all the time... the shoulder is going to take longer to cook because it needs a higher internal temp to pull.. pull at 180 for the brisket and 200+ for the shoulder...
  3. flyhigh123

    Prime rib help, time?

    from what i calculated for the roast at 225 temp and bring to medium rare, 125 and pull, it should take around 5-6 hours... that's what i'm gonna use as a gauge... I can't really use 50 minutes a pound since it isnt a direct pound to minutes correlation( the meat is long, not a ball)
  4. flyhigh123

    Prime rib help, time?

    i know the temp is the key, but i want to be able to time it so that its ready about 1 hour before dinner. I don';t want it to be ready too early and have it sit nor have it ready late... i am smoking using a MES, i'm in los angeles so the temp is around 70. Just looking for a guestimate...
  5. flyhigh123

    Prime rib help, time?

    I know there has been a few threads on this. I can't seem to find a definite answer. I plan to smoke a 18 pound 7 bone Prime rib at 225 degrees and then crisp up the outside in the oven. CAn anyone tell me how long it should take to smoke at 225 for 18 pounds to get the middle to medium rare...
  6. flyhigh123

    Prime Rib on sale at Ralphs, $3.88 a pound select and $4.88 choice!

    meat man also told me the choice cut is angus...
  7. flyhigh123

    picnic pork, pulled pork- skin remove?

    i trimmed mine off and it came out well... the top dried a little... my worry is if i don't take the skin off, will the rub get into the meat? i'm worried the skin will block the rub from penetrating the meat thoughts?
  8. flyhigh123

    Prime Rib on sale at Ralphs, $3.88 a pound select and $4.88 choice!

    I just came back from Ralphs today. They have PrimeRib roasts on sale. $3.88 for Select $4.88 for Choice( may need to ask meat man as it was in the display) I bought a 7 pound choice. The choice for me was also aged more as could be seen by the dry outside, actually meaning it was more meat...
  9. flyhigh123

    picnic pork, pulled pork- skin remove?

    I bought a 10 pound pork picnic with bone. Picked it up from smart and final the other day. I noticed that the skin on it was still on. Should I shave the skin off or smoke it with the skin>???? i was thinking to cut to skin off while leaving the fat on... the skin can be deep fried for some...
  10. flyhigh123

    The Restaurant Review thread....

    i made a request for a forum by area or location... that would help bring local people together too...
  11. flyhigh123

    The Restaurant Review thread....

    Place: Phil's BBQ Location: San Diego, CA Meat's tried: BBQ rib and Baby back ribs Had the chance to go to phil's again this weekend. This is my second time. Yelp seemed to review them highly with 1000+ reviews. My take is that the meat here is superb. I really like their large portions...
  12. flyhigh123

    Suggestion: forums for region

    First, I would like to suggest a forum for different regions, a west coast, north east, south east, etc... this can allow us to have regional smoking meets... this way we can discuss things and bring people closer... just wondering what the mods think?
  13. flyhigh123

    Basic Brisket Smoke

    i smoked 2 briskets and both came out a little too soft where it was pulling apart. i want to cook it so that it can be sliced, not too dry. Last time, i smoked to 165, then foiled to 185 and it was a bit dry and not sliceable... maybe it was the carryover heat? how about 160 and then foil to...
  14. flyhigh123

    New from California

    hey fat cap... welcome! i'm in arcadia, smoking on MES... the smart and final on huntington is where i get my brisket from...
  15. flyhigh123

    Dry Aged Beef

    i think that's why the instructions i've read insist on using cotton towels to pull any moisture from the outside away from the meat.
  16. flyhigh123

    Dry Aged Beef

    http://www.foodnetwork.com/recipes/a...ipe/index.html
  17. flyhigh123

    Dry Aged Beef

    i believe the key is having lots of airflow. i noticed you added a rack, which is important... also temp should be slightly above freezing. If you watch alton brown "good eats" he shows you how to dry age... try patting the outside dry with a paper towel... from what i remember, the outside...
  18. flyhigh123

    the lazy man smoke - less work?

    thanks guys for the responses... first, i'm looking at a food saver... this will be great for bbq cravings.. second, i think i will try smoking for a few hours and then letting the rest cook, and the final few hours come back and foil... third, if i can't make it, i'll teach the GF what to...
  19. flyhigh123

    the lazy man smoke - less work?

    i know, i don't just leave it and run, i live with a few people, some work from home, so there is always someone home and in case of emergency, its ok, but just want to be able to leave home and let it cook... :D
  20. flyhigh123

    the lazy man smoke - less work?

    its not that i'm lazy, i've been smoking lots and doing it the right way, but i'm looking for efficiency. When i smoke, it sorta kills the whole day for me... For example, I would love to wake up in the morning, turn on the smoker, drop in a piece of meat , go to work and come back with it...
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