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. smokey2569

    Sunday Smokeoff - Overnighter

    Thanks for the props people...its going well. Got through about 7 beers overnight, slept for around 3 total hours in 20 or 30 minute intervals, and now its coffee time. Then back to beer. Beef ribs just went in...
  2. smokey2569

    Sunday Smokeoff - Overnighter

    Morning has arrived and with it has come the view of a nice piece of pig. I am about 10 hours into this deal, and the butt is at 160 and is looking good. 1pm is my goal for being finished with everything, so the spares are going on now. Here is my crusty butt. Looking good... Spares going on...
  3. smokey2569

    Sunday Smokeoff - Overnighter

    I have myself smack in the middle of a Sunday Smokeoff challenge from a fellow lover of all things bbq. We have agreed to both prepare ribs, but are making some other items as well. He got 1st choice on "other meat" selection and went with brisket. So that gave me pulled pork. However, I decided...
  4. smokey2569

    Brisket is a little dry...

    Thanks for the info. I have pork on the list next, but will let you know how the next beefer comes out. When you eat a ribeye steak, you must floss it...
  5. smokey2569

    Brisket is a little dry...

    Here is what it looked like finished. Finally got around to posting a photo...
  6. smokey2569

    Brisket is a little dry...

    I think my issue might be because I usually use just the flat. I will try one with the point attached in a few weeks and see what happens. At least I can always have burnt ends after all is said and done...
  7. smokey2569

    Brisket is a little dry...

    I had very consistant temps this weekend and there was no temp spikes. It was around 225-235 for the majority of the day. I can understand if it hit 250-260 for a while without me knowing, but it was nice and low all day. I also used very little salt because of drying out the meat prior to...
  8. smokey2569

    Brisket is a little dry...

    Yep...foiled at that stage, and throw it back it to about 185ish
  9. smokey2569

    Brisket is a little dry...

    OK, so I have been going at this smoking thing for the past 8 months, and have perfected most everything I have made up until now. I have made about 4 or 5 briskets since I got my smoker, and I feel that they have been coming out a little dry. Any advice that can be given will help in my next...
  10. smokey2569

    Daytona 500 smoke...QVIEW!!

    So I finally got around to posting these photos from let down of a race on Sunday. Went with spares, beef ribs & a 5.5 lbs butt. Butt rubbed with mustard base, and then a mixed up rub. Spares & Beef Ribs ready to go Spares and Beef Ribs Didn't take a photo of the pork for some...
  11. smokey2569

    Pizza Fattie with Dough Question

    I did mine the same way as Budking, and it came out tip top. Cooked it for a few hours in the smoker, rested it, and then threw in the oven with dough. It was magical.
  12. smokey2569

    Daytona 500

    Tony all the way...got a bad deal yesterday morning, but still pulled it together in the afternoon. Has had a good week, so lets hope he can get it today! GO 14!!!!!!!
  13. smokey2569

    Use a GOSM...have a question

    That would work too...there is space around the sides and front/back so the smoke can get by. Plus I can taste it when eating, so it must be doing the trick... anything I can do to save a few minutes!
  14. smokey2569

    Use a GOSM...have a question

    Been using my GOSM for a few months now with good results. For those of you that have one, you are aware that the bottom drip tray can get quite dirty throughout the smoke. Was thinking about lining the bottom rack that I usually don't use with tin foil in order to speed up the cleanup. My...
  15. smokey2569

    Beef Ribs...advice

    Those look good...
  16. smokey2569

    Beef Ribs...advice

    sweet...thanks!
  17. smokey2569

    Beef Ribs...advice

    Does anyone know if beef ribs have a membrane similar to pork that has to be removed?
  18. smokey2569

    Beef Ribs...advice

    they arent overly meaty, but they are decent...but for that price, you cant go wrong, you know?
  19. smokey2569

    Where to get a GOSM?

    Try Bass Pro...I got mine at xmas time, but they might not have any left anymore, but worth a try... http://www.basspro.com/webapp/wcs/st..._SearchResults
  20. smokey2569

    Beef Ribs...advice

    Mine dont look quite that meaty, which is why they might have been on sale...but going to go check them out again today and see if I can grab a few more racks for the freezer... at less than a buck per pound, why the hell not!
View older results
Top Bottom
Back
Clicky