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Life changing Brisket
Look at that bark... Looks like a piece of charcoal. Mmhmm.- hickorybutt
- Post #14
- Forum: Beef
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My first smoked turkey
See y'all in the hospital. I'll bring the Pepto Bismol.- hickorybutt
- Post #10
- Forum: Poultry
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Pulled Pork Under Construction
Looks great... Over 100 sandwiches right there...........- hickorybutt
- Post #8
- Forum: Pork
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when serving ribs?
I like to cut spare ribs into individual bones... Like on the picture below. With baby backs since there is less meat, I usually cut them into quarter racks. So 2-3 rib bones together for a 'serving'- hickorybutt
- Post #7
- Forum: Pork
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Where did I go wrong?
In my opinion, these two comments would be where things could have gone wrong. 1. In my experience a whole brisket (flat + point) will come out a lot better than just the flat. I cooked a flat once and will never do it again - just too dry for my liking. Some folks do the flats and it...- hickorybutt
- Post #4
- Forum: Beef
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Meatballs.jpg
- hickorybutt
- Media item
- Comments: 0
- Album: HB's Cooks
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Steak.jpeg
- hickorybutt
- Media item
- Comments: 0
- Album: HB's Cooks
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The Continuous Reverse Sear Thread!
I bought some prime grade ribeyes from Costco tonight and reverse seared them on the weber kettle grill. Fantastic... I'm actually depressed it's over.- hickorybutt
- Post #77
- Forum: Beef
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image.jpg
- hickorybutt
- Media item
- Comments: 0
- Album: The Continuous Reverse Sear Thread!
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Who likes cherry wood?
I love my cherry wood. It burns at a fairly medium-to-hot temperature, puts off a delicious smell, gives the meat a good color, and never "over-smokes" anything. I have (or had) a 4x8 rack of cherry. Now it is a 4x4 rack. I use it on everything I cook. I'll smoke chicken / poultry with...- hickorybutt
- Post #5
- Forum: Woods for Smoking
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Need Tips.. Looking to Smoke a Turkey Breast and/or Whole Chicken
Set that whole chicken in a brine for about 8 hours and it will be as tender as pulled pork.- hickorybutt
- Post #14
- Forum: Poultry
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Woods from Missouri
MO should have some of the common smoking woods locally... Oak, Hickory, Cherry... I would suggest following craigslist. Sometimes you can get lucky and someone will post offering a specific type of firewood. I found one person in Cincinnati area selling cherry wood, and another selling red...- hickorybutt
- Post #2
- Forum: Woods for Smoking
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2 Days of Smoke
- hickorybutt
- Post #3
- Forum: Pork
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Pulled pork, wood, and smoke
The only reason I would wrap a pork shoulder is to speed up the cooking time... My favorite wood for PP is hickory (as my name states). If you are worried about over-smoking, do a blend of woods. Cook 75% with oak or cherry (or any other fruit wood) and 25% with hickory. Pecan is also a good...- hickorybutt
- Post #7
- Forum: Pork
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Looming for a charcoal smoker - $200 range
For that price, you can't beat the weber smokey mountain... For $75-$100 more, you could also get a brinkmann trailmaster. I like the vertical trailmaster. Here is a link to a thread on this smoker and its modifications...- hickorybutt
- Post #9
- Forum: Charcoal Smokers
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Need a little help
http://www.smokingmeatforums.com/t/149947/new-brinkmann-trailmaster-vertical-smoker The link above is a thread on this smoker and Wayward Swede did some nice (and necessary) modifications. This is a nice smoker and I almost bought it several months ago. It just needs a few modifications. The...- hickorybutt
- Post #8
- Forum: Roll Call
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2nd brisket. Wood question
I do this for every cook... I have half a rack of white oak and half a rack of cherry. Then I have a couple of bags of pecan wood from a hardwood store. In order to stretch each type of wood out, I just blend them all. I cooked a brisket over the weekend and used all 3 - turned out great.- hickorybutt
- Post #9
- Forum: General Discussion
