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  1. ron eb

    Lighting Charcoal

    I use weber paraffin tablets in my modified Brinkmann.
  2. ron eb

    Short time smoker, long time meat eater

    Welcome aboard. Good stuff here.
  3. ron eb

    Lighting Charcoal

    Same here on the cubes.
  4. ron eb

    My 4th attempt at brisket

    You separated the point from the flat before cooking? I have been doing Que for about a year now, mainly pork and chicken. I got shoulder down. Looking to get into some brisket. I am using a modified Brinkmann charcoal smoker and having great success with temp control. Any tips would be...
  5. ron eb

    My 4th attempt at brisket

    That looks fantastic. Where do you buy that quality cut of meat? My markets only have the corned beef and cabbage type of brisket. Is it just the flat?
  6. ron eb

    New Guy From Maryland

    Looking good. Welcome to the site fellow Marylander. A lot of useful information and friendly people here.
  7. ron eb

    brinkmann gourmet

    Checking in from across the pond. I have the exact same smoker and had the same temp spikes and drops. After a few smokes of baby sitting and frustration I had enough. I added a grate in the ash pan to get the coals off the bottom of the pan. Attached three weber dampers on the bottom that I...
  8. ron eb

    Texas BBQ Rub?

    Turned it great
  9. image.jpg

    image.jpg

    • ron eb
    • Media item
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    • Album: Texas BBQ Rub?
  10. ron eb

    Texas BBQ Rub?

    I thought beef rub also. I also considered. Altering it. My wife wanted to use it as and give it a tru since it was a gift. At IT OF 175 I wrapped it in HD aluminum foil. Toots it with brown suger and squeeze butter in hopes to offset the salt. Put in a half a cup of apple juice and put it back...
  11. Texas BBQ Rub?

    Texas BBQ Rub?

    • ron eb
    • Album
    • Comments: 0
  12. ron eb

    Texas BBQ Rub?

    Ok. I'm back. Looking to do some fall but smoking. My wife got a container of BBQ rub from a friend in Texas. It tastes really salty. Must be void if sugar. I'm doing a pork shoulder and I put sugar in my rub. I guess I could hit it with some brown sugar when I foil wrap half war through the...
  13. image.jpg

    image.jpg

    • ron eb
    • Media item
    • Comments: 0
    • Album: Texas BBQ Rub?
  14. ron eb

    Doing pork shoulder for football question

    Modified ECB
  15. ron eb

    Doing pork shoulder for football question

    Should I remove the skin to expose more of the fat and should I smoke skin/fat side up or down?
  16. ron eb

    First Pulled Pork

    looks great. Where did you get that sweet smoking log chart?
  17. ron eb

    Charcoal Options

    Thought I would smoke a meatloaf. I'm using Cowboy lump charcoal but I can't a consistent Burn on this stuff. The last smoke was fine. This time I am struggling to get to temp. I am using the snake method on a modded out ECB charcoal smoker. Any tips or advice on other charcoal I could use?
  18. ron eb

    My First WSM Smoke - Brisket AND Pork Shoulder ??

    That butt is going to be one long smoke. I did a five pounder last weekend and it took ten hours. It turned out great. Keep us posted and Que Views.
  19. ron eb

    My First WSM Smoke - Brisket AND Pork Shoulder ??

    How much wood do you add to your charcoal for the minion and how long does the smoke last for a long cooking session? Nice looking birds.
  20. ron eb

    My First WSM Smoke - Brisket AND Pork Shoulder ??

    Wow. I haven't went back to the minion method since I did the mods. Can you post a pic of how you set up your minion method. I'm sure I'll get better results.
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