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  1. tbrtt1

    Ugly Dang Bird Breast

    As mentioned previously, I haven't posted regularly of late, but my feeble brain remembered to snap a couple pics yesterday afternoon. I have a trade show in a few weeks, and have not had to travel for several weeks. I dread trying to squeeze into a suite and put a necktie on. So, in order to...
  2. tbrtt1

    Beef Clod

    Nice smoke. Beef anything is always my knee-jerk go to. Well......cause I love it. Just a word on briskets, since you mentioned it and FWIW: once upon a time I could get whole packer briskets (select, but occasionally a choice ended up in the bin) at $1.47/lb at my H-E-B stores here in the...
  3. tbrtt1

    Injection question.....

    BTW, Johnny Trigg uses this or some form of liquefied butter/margarine for his ribs. I have no idea what he does with injections.
  4. tbrtt1

    Injection question.....

    Butter……re…….kinda butter can be made in liquid form. Just saying. Also, just saying I’m not sure I would use it because I never have.
  5. tbrtt1

    Temperature Probing

    I have a high end Thermapen. I use it on ribs mainly to check tenderness, but will probe in several spots to get a consensus on the temp. I think Al uses a good probe and has a go to method for consistent perfect ribs to his liking. The real test for me it so use glove liners (cotton gloves)...
  6. tbrtt1

    Spoiling Friends: Epic 4-Course Picanha Feast (Mega Long)

    Holy Mother of God! I haven't posted many smokes like I did in the old days but now I am not sure I have the courage to post anything after seeing that. Hats off to you, sir.
  7. tbrtt1

    Injection question.....

    I don't inject a lot, but when I do I use a commercial brand, like Tony Cs or a reputable brand one like Big Poppas Cattle Prod or from Kosmos, etc. Yes, they have phosphates. But I don't use them at full strength and enhance with some broth or something. Again, I am not an injector for the...
  8. tbrtt1

    Help with Wagyu Brisket

    What SmokinAl said. Looks like they just chopped her in half. You got a little bonus, though you still paid for it. I have observed that Wagyu or a super marbly prime may not need quite as much time or quite as high on the IT to reach desired tenderness. But, yeah, just do it like any brisky...
  9. tbrtt1

    Overnight Pork Butt questions

    I do all my big meats (butts and briskets) overnight. I have more than one smoker and only one does not have temp control. My old Traeger Lil Tex Pro; I think that's what it is...can't member exactly, had it so long, is a a popular go-to for overnighters. I augment the smoke with a tube usually...
  10. tbrtt1

    The Prodigal Son Returns (actually, he never really left)

    Thanks everyone. I’ll try to be more cognizant of taking pics of the smokes that I do whether they be large, small, or… Whatever. Thanks for the views of the comments guys.
  11. tbrtt1

    The Prodigal Son Returns (actually, he never really left)

    Well, at one time, long , long, ago in an enchanted forest lived a…………we’ll never mind. I was a frequent visitor and poster, and somewhat active member of this website sometime ago. That said, I haven’t forgotten this site, nor have I completely abandoned it. I still look at it to check a few...
  12. tbrtt1

    PRIME Tri tip, reverse sear

    Great looking tri-tip Al. Here in Texas we are fortunate, or at least were until inflation and etc. struck, but we’ve been able to get tri- tip at reasonable prices. I started doing them on occasion a few years ago and I even have a Santa Maria set up for my weber kettle. It’s fun to do that on...
  13. tbrtt1

    Smoke Tube Question

    The dust maze works well, but I don’t find that it puts out quite enough smoke depending on what it is that I’m using it for.
  14. tbrtt1

    Smoke Tube Question

    A fella Named Todd (I think) started the A-Maze-N smokers. I’m pretty sure he sold it to a big manufacturer of some sort. But if you look around you can find them. I have the maze for the dust, a maze for the pellets, and an expandable tube, which is my favorite thing to use. I started...
  15. tbrtt1

    Making a comeback LOL!

    Appreciate all the kind words and likes. You guys are great.
  16. tbrtt1

    Making a comeback LOL!

    It is hard to believe that it has been ~3 years since I posted anything on this forum. I suffer from multiple hobby syndrome and this job stuff gets in the way. I can only juggle a couple hobbies at once. While I have certainly not abandoned Smoking Meat and eating it, I haven't had many...
  17. tbrtt1

    Looking for Kamado companion...

    I cannot attest to the Masterbuilt line of electrics, but for sausage I use a SmokinIt electric (Coockshack Clone) with and Auber PID. That, of course, somewhat pricy. Depends on you definition of “ outrageously pricey“. I’m sure someone will come along that’s done some in a master built and...
  18. tbrtt1

    Dusted off the stick burner for a run today

    Thanks, cher!
  19. tbrtt1

    Old School OK Joes

    Ahhh, who needs a Purdy smoker. Just start using it. In all seriousness, nice score. Good luck.
  20. tbrtt1

    Let talk lump

    Guess they needed to make the weight official that day and ran out of charcoal. "Hey, this bags a little light". "Throw this in there".
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