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  1. brentman0110

    Decided to give pork a try with Q-view

    I really like to use maple and hickory when I smoke my butts. Did you use a rub? Did you spritz or mop? And lastly, did you smoke it fat cap down?
  2. brentman0110

    Decided to give pork a try with Q-view

    Great Job there my friend. What type of wood did you use?
  3. brentman0110

    What type of wood is this???

    Well, Looks like firewood and no smoking here...
  4. brentman0110

    What type of wood is this???

    hey fella's, thanks for all the posts. Here is the consensus thus far: First, this is NOT a hedge Most folks think it is a red elm or some such I have heard from a couple of folks that say locust...maybe. But there were/are no thorns on the branches. I will look around for similar trees
  5. brentman0110

    Bush's grillin' beans

    I tried the old fashioned barbecue type and to be honest, they tasted the exact same as their old fashioned beans. For a higher cost, I think these are a rip.
  6. brentman0110

    What type of wood is this???

    A couple more pics of one of the bigger branches...
  7. brentman0110

    What type of wood is this???

    Yeah, the foilage was no where to be found. These big arse branches were bare. I am located in nashville, Tennessee.
  8. brentman0110

    What type of wood is this???

    Good for smoking?
  9. brentman0110

    What type of wood is this???

    Maybe I will just wait till it dries out and sling a hunk into the fire and see what type of smell it slings back..
  10. brentman0110

    "The Beast"

    Hey Rich, any updates?
  11. brentman0110

    What type of wood is this???

    Hmmm. Don't think it is hedge. Most Hedge trees that I have seen have a trunk that kind of splits into two or more trunks. This one had a massive trunk...4 feet in diameter and was 50+ feet tall. Unfortunatly, they took it before the leaves started so I cannot see one of those. But, I did not...
  12. brentman0110

    What type of wood is this???

    I know some of you fella's will know what type of wood this is??? These are branches from a tree that was just taken down. The trunk was about 4 feet across and the branches shown here are about 6 inches in diameter.
  13. brentman0110

    Question About Electric smoker

    For my little lectric, I ensure that I always have water in the pan and try to not lift the lid to much to "check" on the meat. Make sure that you buy a thermometer that you can keep in the meat at all times and can se the temp without lifting the lid or opening the door. I have a remote therm...
  14. brentman0110

    Italian Sausage!!

    What type of wood foritalian sausage?
  15. brentman0110

    A (very, I'm sure) Silly Question

    Amen brother! Use that mustard and shake the seasoning on then the mustard gives a spectacular bark!!
  16. brentman0110

    My First Fattys On! Q-View!

    Awesome! I have always wrapped mine in bacon but never thought of putting bacon on the inside...Point! Burt
  17. brentman0110

    Don't Laugh, I'm Serious, I need help !!!

    Lastly, you need to ensure that you do not exceed a 25% food cost on the total plate cost. That will guarantee that you make a decent profit. I am sure that you know this, not to insult, but if you do not, just take the entire cost that it costs you to produce the plate of food and divide it by...
  18. brentman0110

    Don't Laugh, I'm Serious, I need help !!!

    Well, unfortunatly it does depend on a couple of things. The weight of the bone in the butt and the amount of fat as well. My last 8#er actually came out to be around 6#'s pulled and sprinkled in finishing sauce, thus losing about 2 #'s in fat and bone which is about 25% loss. So, assuming a 9#...
  19. brentman0110

    My first fatty with questions

    For fatties and meatloaf, I use the below: http://www.amazon.com/Grill-O-Sheet-.../dp/B00099YSV4 Works great and you can customize the cut to your smoker! Brent
  20. brentman0110

    Quick prime rib question

    I agree, times are only estimates and should be used sparingly and only for planning purposes. For a good PM, I would say smoke until it reaches 140 degrees F, regardless of time.
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