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  1. smoke freak

    Back ribs and turds

    Hey thats what freezers are for... I happen to work in a feedmill that is part of a major corp. They also own processing plant around the country. As a benifit I can sometimes get good deals on meat. Such as $1.55/lb on a case (48#) 85/15 ground beef, $4.25/lb on whole ribeye (choice or...
  2. smoke freak

    Brisket fail

    Hey GrueL, This will be but your first disappointment but it is indeed a step in the right direction. Take what these folks tell ya and proceed. The next time you will remember this time and it wont happen again. Smoke on...
  3. smoke freak

    Back ribs and turds

    You got fire. You got meat. You got beer. Thats all the pics I need...
  4. smoke freak

    ET-73 + water = bad probe...

    Dog, about all you can do is wipe them well with a wet (hot) rag. Some feel the need to sanitize with an alcohol rub. The smoke seasoning wont hurt a bit.
  5. smoke freak

    Back ribs and turds

    I love mulberry. It is sorta mild like apple but it stands up much bolder in my opinion. I also get a good bed of coals while apple just turns to ash. It adds a nice sweetness to the hickory.
  6. smoke freak

    Back ribs and turds

    Ya know... I just spent 80 bucks on a 13# beef strip loin for grillin steaks. Three weeks ago it was a $24 dollar brisket. Before that it was 72 bucks on a case of back ribs. If I buy a camera Im afraid that there aint gonna be much to take pics of... sorry... I win you lose...
  7. smoke freak

    Back ribs and turds

    Whoa. I cant believe that Ive gone three weekends in a row without smokin something. Life just gets too busy doin other peoples stuff... Today though its different. Two slabs of back ribs rubbed in chipotle tobasco and then a spicy cajun rub. Smoked 2.5-1.5-1 sorta. Pecan with a little hickory...
  8. smoke freak

    ET-73 + water = bad probe...

    Thanks Marv. Now that Ive ordered the new one...Ill try that and see if it helps. Got nothin to lose.
  9. smoke freak

    ET-73 + water = bad probe...

    Had the smoker probe to my maverick in a metal bowl in a metal can with the lid on sitting on the table on my covered patio. Whew... Seemed safe enough... When I was setting up for my rib smoke today I opoened the can and Ill be darned if there wasnt water in the bowl. That aint good... Well I...
  10. smoke freak

    New to this, Am i doing something wrong?

    Nothing wrong with starting with something easy. Like chuck roast. The end results are similar but the learning curve is more on your side. My first smoke was a brisket flat. Had a hard time convincing my wife that I would eventually get the hang of it.
  11. smoke freak

    What Cut of Brisket is This?

    Its a small packer for sure. and it looks like some of the point has been removed. It has a nice layer of fat on the underside but the top has been trimmed a lot. That beauty will cook up real nice.
  12. smoke freak

    goose ??

    Goose makes great jerky for sure.
  13. smoke freak

    Prime Rib Soup

    Left over prime rib? Whats that? Well if I ever have any Ill make the soup... nice job...
  14. smoke freak

    One Year Here - Pay Back

    Only one year? It seems that youve smoked just about everything...gotta love it. By the way, how did you get my picture for your avitar?
  15. smoke freak

    Chuck Roast Questions

    Hey sarge... Good question... Yes do it like a brisket. The chuck is generaly a more forgiving cut than brisket. I would definately take it to 200 degrees internal and shred it for sammies. If you want it sliced then chill it before you slice it and then reheat it covered in a 250 degree oven.
  16. smoke freak

    Another rib problem

    Jay.. good advice so far...Ribs is probably the only meat you wont check temp on. Youll learn to know when they are done by lookin at them and by twistin a bone. If it turns free of the meat then its done. Keep on smokin and it'll all make sense soon. Good luck...
  17. smoke freak

    Behold the woman

    Ill make sure my wife dont read this one.... Im sure it will be used against me in some way at some time...
  18. smoke freak

    Finishing In the oven ? :(

    When I do brisket I like to smoke to 160-170. I use hickory w/mesquite. Beef is a big flavor and it can take big flavors. Both rub and smoke. When it reaches temp then I foil it and put it into the oven at 210 or so. But im leavin it in overnight while I sleep so I want it to go real slow...
  19. smoke freak

    Eye of Round Roast

    That'll work. Sounds great. Id probably need to go a little past 140 to please some in my family though.
  20. smoke freak

    Walmart Not That Bad After All?

    Ron... If your cheapo therm quit workin after 8 months your beef is with the company that made the P.O.S. not Walmart. Thats why they make the rules that are to stop folks from crappin all over them. Sorry...
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