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  1. tnbarbq

    Ribs and Brisket this Saturday....need help

    Cook the brisket by temp, not time.  I cook my brisket fat cap down.  I use Montreal steak seasoning.  I cook it at 250 degrees until the brisket reaches abour 155-160 degrees.  Then wrap it in heavy duty foil.  Continue cooking until the meat reaches 200 degrees.  Pull off the cooker.  Leave it...
  2. tnbarbq

    Pulled Pork

    Present it so that you can see the bark, smoke ring and tender meat all on one piece of meat.  Then ship it to me for a taste test!!!
  3. tnbarbq

    Spare ribs > Babyback ribs for smoking.....

    More meat for the $$ with spares and I can trim them the way I like them.  I never cook them fall off the bone.  That's overcooked.  There should be just a slight tug to the meat when you take a bite.  That's a properly cooked rib. 
  4. tnbarbq

    Beef dogs, ABT's & hot links

    Yep, you're living single for a few days.  Great looking grub!!!  My wife's bugging out this week.  May do the same menu.
  5. tnbarbq

    First Brisket - Great Taste - Could be more tender

    I would suggest foiling at about 155 degrees and put it back in the cooker until the meat reaches about 190-200.  Pull it off,  leave it wrapped in foil and wrap in a towel then place in a cooler for about an hour.  Unwrap your meaty gift and slice thin against the grain.  It will be as tender...
  6. tnbarbq

    vinegar and ribs

    The Rendevouz in Memphis uses vinegar on their ribs when pulling them off the grill.  I think they keep the vinegar hot.  They pull the ribs off, sprinkle with rub and mop with vinegar.  When it hits the rub on the ribs, it makes a sauce.
  7. tnbarbq

    First shot at a pork loin

    I've never had a smoke ring that deep on a pork loin.  Great looking meat!!
  8. tnbarbq

    My First Smoke on my Custom Smoker

    That is a real nice cooker!!  Hope you enjoy it!
  9. tnbarbq

    Update on first smoke

    Looking good so far.  Big cooker, need more food!!
  10. tnbarbq

    Square Stuffed Burgers

    Stuffed burgers are good!  I like your method of getting it done.  Nice job!!
  11. tnbarbq

    My first brisket

    I put the temp probe in the thickest part, about half way into it.
  12. tnbarbq

    Baloney.

    Smoked cabbage??  Like that bologna!!!!
  13. tnbarbq

    New Smoker

    Also remember, "If you're lookin, it ain't cookin!"  Keep the door of the smoker CLOSED.  Do not open more than absolutely necessary!!!!!  Be patient, believe me the results will more than payoff.  Enjoy and post pictures of your food.  It is a requirement.
  14. tnbarbq

    baby back ribs

    Nothing like a nice shower after eating a plate of sticky, saucey ribs!  Good job!!
  15. tnbarbq

    shrimp abt's with Q

    I'm gonna try the crab and cheese mix.  Great idea!!!!!!!!!!!!!!!!
  16. tnbarbq

    My 1st Brisket - Que view

    Nice smoke ring on that brisket! 
  17. tnbarbq

    Spare Rib Nacho Supreme

    Que nachos!!  Popular snack at ballgames in Memphis.  Good stuff!
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