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pulling the membrane off the back to me is very important, especially when you go to eat them.
People do the 2-2-1 or the 3-2-1 method. It all gets tweaked to fit your taste, and your smoker. that is the beauty of this addiction.
Good luck and happy smokin!
Adam, if you look at the stickies above in the beef section it will give you some great advice on temps to cook with. Since your briskets are a bit smaller, they shouldn't take as long. I generally coat mine with mustard (it will cook off and not effect the flavor) and then rub it generously...
It's good to know that when our wifes go out of town they don't worry about us getting in trouble because they know that all we will do is put something in the smoker and drink something cold.
Great looking plate!
Great looking stuff Jeff! I am really liking the military green in the short sleeve shirts. If that color was available on the apron it would make my upcoming order even larger.
Thanks again!
I dumped the beans the time before last! I went to the store and bought a dish that had the metal handls around the outside.
I carried it inside like it was my first born!
I think you're right about getting the s.s pans. It would be easier than throwing something away after 1 use.
Thanks!
Wow! What a great and detailed Qview. I can almost taste the pastrami through my new "scratch-n-taste" computer screen...
Looking forward to some final pics of all the Q together. Great job planning all this out, i'm sure your family will be ranting about this for a long time.
Thanks everyone for the tips!
I don't belong to sam's (probably will change that), but I think I could find a restraunt supply store in Knoxville somewhere.
Thanks again!
I hate going to the grocery store and spending $2-$3 per container just to make a batch of beans or to put the meat in once it's resting.
I saw on somebody's Qview that they had a bulk pack of these tins. Where do you guys/gals get them from?
Do you get them from a local supplier or is there...
Sometime it is hard to spend that much time cooking the meat and everything else.
All I gotta say is try them. You will not be dissapointed and it doesn't take much effort to make. I can't make Q in my house without them.
Good looking Q and a killer smoke ring! Keep doin what you're doin...
I had seen it everytime we went to Tractor Supply. I teased her about getting it. I had intentions of building a smoker out of a 55 gal barrel. I guess I bugged her enough, and she also reaps the rewards of me cooking! Win, win if you ask me
I will take a picture tonight.
Brief Description: Taking a piece of metal flex hose and attaching it to your smoker's chimney and extend it down to grate level. This causes the smoke to build around your meat better rather than having an easy exit out the top of your smoker. Smoke will take...
So my wife calls and tells me that she has a surpise waiting for me at home...
It could be anything from a new animal... to me having to do the dishes...
the last 3 hrs. of work couldn't have gone any slower...
But as I pulled in the driveway there was a familiar looking box sticking out...
I bought a pair of pork butts to smoke on Sat. but I didn't end up getting them on the MES until Monday.
Bought "Bad Byron's butt rub" at a local market just to try it out. Not too bad!
Rubbed the butt with mustard and the rub. Injected it with apple cider vinegar, worchester, spiced rum...
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