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. brentman0110

    Your TOP smokin music

    Graduated in '90 so I too, love the hair metal. Seemed like the bigger the hair, the better the music. LOL. Brent
  2. brentman0110

    Your TOP smokin music

    For me it is AC/DC, Kiss, foreignor, def leppard and Nickelback all the way through or until I pass out...
  3. brentman0110

    Pork Butt ?

    I have done several butts and I have found this to be true; I rub with yellow mustard and my fav spices. Then, I start out with the fat cap up for about 3 or 4 hours. After that, I flip and finish with the fat cap sown and spritz with an apple juice and rum mix. Truly a nice bark is formed!
  4. brentman0110

    Hello from Tennessee

    Welcome my TN bro. You wil no doubt find all the info and help that you need here.
  5. brentman0110

    Q-View Cameras

    I use an olympus c-4000 C that is a 4 megger. I also agree that you want to keep that sucker OFF of auto focus. Also, if your cam has a slow setting for your flash, I suggest using that as well. Lastly, I also agree that anything more than 4 megs for pics of the size that we use for web pages is...
  6. brentman0110

    logistics help needed!

    Does your ECB have a water pan? If so, I always use it as an additional rack for my beans. I sit the pan of beans on the pan and the butt right above it on the next rack. Sure the beans will be at 160 way before everything else, but you can pull them off, foil them and then reheat them in your...
  7. brentman0110

    en crusted ABT's /ABT's in a blanket

    It sounds like a good idea there sir! Just make sure if you do that, not to leave the turds in the smoker as long as normal as i would think that the extra time in the oven might make them a bit too soft. Just my two cents, but I think it is a great idea for a trial run!! Brent
  8. brentman0110

    I cant lie, I love butts

    Guys, I have to tell you, those darn butts bought killed me. They did not reach 200 degrees till 3 am last night. Longest butts ever. I took pics and will post later tonight. Let me tell you one thing, those beans were the best that I have ever eaten, hands down. The smoke flavor was perfect and...
  9. brentman0110

    I cant lie, I love butts

    BTW, walking, rep point for your help tonight. Where is Richtee?
  10. brentman0110

    I cant lie, I love butts

    Funny ting. Today, when I went to Kroger to buy an onion, I saw thta the alum pans were on sale. (2) 13x9x2 lasagna pans on sale for 1.00. So, I abruptly cleaned them out for 47 pkgs or 94 pans. When I got to the counter the girl was shocked and asked if I worked for a restaraunt and I just...
  11. brentman0110

    I cant lie, I love butts

    Amazing. I have only had my butts fat cap down for an hour or two and have already started to form a nice bark! From now on, fat cap down only! Thanks Dude!
  12. brentman0110

    I cant lie, I love butts

    Ok, I started with the cap up, then flipped. Now it is fat cap down till we get to 200F. Probably another 3 hours or so.
  13. brentman0110

    I cant lie, I love butts

    Well, ya see...there in lies the problem. I dont have a second rack. I got them beans sittin' on top of the water pan. Besides, I wanted to get a bit of those juices as the ran off the pork. That is why I NEED a bigger smoker. Also, I want the gas so that I can better control the heat. Anyway...
  14. brentman0110

    I cant lie, I love butts

    Yeah, I pulled the beans about 2 or 3 hrs ago and put them in the fridge. These are not going to be for tonight, but for tomorrow. A real pain though, because I had to get my two ove gloves and take the rack off. Darn! I need a bigger smoker...Do not think I can wait too much longer.
  15. brentman0110

    I cant lie, I love butts

    Yeah my smoker is at full +1 capacity. I got my beans sittin on the water pan. LOL. I am going to get a GOSM once they go on sale here in Nashvegas.
  16. brentman0110

    I cant lie, I love butts

    Today, I have got two butts on for pulling later. One is 5# and the other is about 7#. I rubbed them both with the following: Mustard Brown Sugar Salt Pepper Garlic Powder Onion Powder Dry mustard On the smaller, I injected with about 3 oz of Allegro Hickory and the other is just rubbed. I let...
  17. brentman0110

    Ground Venison Jerky

    I think my next try at jerky will be when I get my GOSM big block. That way I can control the temp since I believ that 250F id too hot for doing jerky anyway. If not, then I will try it the osage way. Course, at 250F it wont take long to give it a heavy smoke...
  18. brentman0110

    Rubber Wings

    In my limited experience, I have found that chicken smoked at anything less than 300 will produce rubbery skin even if placed in the oven later at 350. Just my two cents.
  19. brentman0110

    Beef Shoulder

    I could, I have just always been wary of smoking a smallish piece of meat. I much prefer a larger cut (5# or more) Seems to be more forgiving. BTW, do you have a link to the recipe for Florida Jeff's finishing sauce?
  20. brentman0110

    Shoulder question: Fat side up or down?

    Amen Brother. No truer truth was ever told...
Top Bottom
Back
Clicky