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  1. brentman0110

    Beef Shoulder

    The ones that I saw appeared to have a 1/4 inch fat cap on one side. They are actually Center cut whole choice beef shoulder a Kroger. http://louisville.inserts2online.com...pStoreID=00578
  2. brentman0110

    Beef Shoulder

    Is a beef shoulder a good candidate for pulling. I went all over today looking for a pork butt, but could not find one large enough. If the beef shoulder will work, do I still take it to 200?
  3. brentman0110

    GOSM Blues

    No troubles yet. I currently do not have a GOSM, but was at my local Wally today and they are starting to stock their smokers again. I cannot wait to get the: Model No. 3405BGW A GOSM at only 146.00!!!
  4. brentman0110

    How did you come up with your screen name?

    Well, my name is Brent and all throughout my life I have heard from most of my buddies, "Hey Brent man, ya know..." And thus...Brentman was born! Lastly, my avatar is simple...I drink more Jack than I do water, unless you count the water that I mix with my JD; although, my doctor hates me.
  5. brentman0110

    Woods For Smoking

    I too drank sass tea from my grandma. I think that this is one of those..bad for you today...good for you tomorrow things. I have personally had friends that have used it for smoking a fresh ham with success with a mild yet sweet flavor.
  6. brentman0110

    Brinkmann Electric question

    I am assuming you have a brink gourmet elec...the red kind. Anyway, I would recommend getting a pie rack from wally world. It is a round rack with little feet. You can set it over your burner..it will sit about an inch above your burner...and then put your cast iron skillet on that...just so as...
  7. brentman0110

    Three Butts with Pics

    Darn those look might fine. Any recipe for your rub that you would care to share? Looks like it has at leat Bpepper and brown sugar. Did you mop or spritz during the smoke?
  8. brentman0110

    Question before my 1st try at this

    A packer looks like this fella' http://www.hebgrocery.com/images/mea...owTo-whole.jpg
  9. brentman0110

    Question before my 1st try at this

    The brisket that you refer to should be a packers brisket with the point and flat still attached and it is not the same as a corned beef brisket. If your local supermarker does not have one, check your local butcher. Also, flatten out the sausage and put in cheese, tomatoes...whatever and then...
  10. brentman0110

    Ground Venison Jerky

    Sounds good. I had planned on using a gun and then sticking it in the smoker at 120 or so to get the hick smoke a flowing then finishing through my dehydrator. I think the trick is to, as you say, add pork. I marinated a ground a deer roast in Allegro last year, then ground it very fine and then...
  11. brentman0110

    Chicken Wings

    Sounds good. I may just give that a try since every time I have smoked chicken at 250F it has had a rubbery skin.
  12. brentman0110

    Newbie reporting in

    Welcome to the best forum around Bro! Hopefully you will get all your q's answerd. In the mean time, ya' can send me some of that sausage and I will taste test it for ya'!
  13. brentman0110

    Ground Venison Jerky

    Hey folks, got a comment and then a question. My first Jerky making session flopped. Since my little Black R2D2 Electric brinkman does not have a temp control, I had a terrible time with my last jerky. Usually, I slice it and then dehydrate for 8 hrs or so @ 130-140. Well, I tried to sling it on...
  14. brentman0110

    Chicken Wings

    Gotcha, so grilling them crisps the skin. Good idea! I did not know that.
  15. brentman0110

    Chicken Wings

    Question for ya'. Did you smoke them at 300F or better? If not, was the skin rubbery?
  16. brentman0110

    Bourbon drinkers Rare breed?

    As a fine whiskey sipper, ice as it melts brings out the distinct flavors of the whiskey. Definitely pour over ice.
  17. brentman0110

    Wide Body GOSM Temps

    Got a q. On a wide body GOSM will I be able to attain temps at 300F? I ask only because I have read here that to have a turkey or chicken to have crispy skin (not rubbery) that it needs to be smoked at 300F. I know that this all depends on the temp outside but here in Nashville, it tends not to...
  18. brentman0110

    One li'l thing to do before I leave for Bro's

    Rich, How go's the Beast? Any new pics. I have not checked your original "Beast" thread lately.
  19. brentman0110

    Sneak Peek Q view

    I completely agree. I go to the store sometimes just to look for something to smoke. I have been smoking so much lately that I have to give some of whatever I make away so it wont go bad!!!
  20. brentman0110

    Smoking a precooked ham?

    Now that I have had time to think on it, I would agree with Flash since you are really just heating it up and not cooking it.
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