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  1. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    That's an interesting way to do my finishing sauce. Normally, after you have placed the Butt in the pan and hand pulled (discarding the unwanted pieces), you simply shake the sauce over the pork then mix it in with your gloved hand. But as I always say...............it's what works for you...
  2. soflaquer

    3-2-1 ?

    3-2-1 is a guidline and assists those with not alot of experience make good ribs. True, you will not see this method on the Circuit because a Pitmaster knows how to "Q them. Our Forum mainly consists of those who love to Barbeque and cook for friends and family. There is another Forum out...
  3. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    I'm glad everyone enjoyed it! It does make a difference, doesn't it? Jeff
  4. soflaquer

    Happy Birthday Ultramag!!

    Happy Birthday, Buddy! Jeff
  5. soflaquer

    2nd brisket smoke

    Chris, Check your inbox, I answered your inquiry to me. Jeff
  6. soflaquer

    Chips or Chunks?

    Larger pieces of wood are always preferable. With a smaller Cooker, such as yours, you can put a small layer of chips 1st, then chunks to get things started. Once the heat is sufficient to smokder the wood, continue with the chunks. Jeff
  7. soflaquer

    Newbie Questions

    I would refrain from using harsh chemicals (i.e. - oven cleaner) on the inside cooking chamber. "Simple Green" is a non-toxic, bio-degradable degreaser that works well. I clean the racks of all my Smokers after each use. Dependent on the amount of food cooked usually dictates whether a...
  8. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    LOL! The vapors of hot vinegar can take your breath away, for sure! The trick is not to overdue the finishing sauce or it will turn your pork into mush. Apply liberally, but don't "coat" it like a Barbeque Sauce. Good luck and let us know how the shoulder turns out with the F.S. Jeff P.S...
  9. soflaquer

    Perfect Brisket

    Pictures!!!!!! Where are the pictures?! Trial and error is a wonderful thing (albeit, expensive at times)! Congrat's on your success! Being consistant on your next one will be the true test. I'm sure you'll nail it! Jeff
  10. soflaquer

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    I copied this to a separate post due to the requests for it! -------------------------------------------------------------------------------- The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course...
  11. soflaquer

    Habanero ABT's...I must be insane!

    900K SHU's? What could one possibly use that for? Insecticide perhaps? :shock: Jeff
  12. soflaquer

    SoFlaQuer's Carolina Mustard Sauce

    You'll love it! I've bought "Gourmet" Mustard Sauces online that are not as good as mine, if done right. Jeff
  13. soflaquer

    SoFlaQuer's Carolina Mustard Sauce

    I've seen alot of different inputs on this type of sauce, which happens to be one of my all time favorites. I love it on ribs and certain smoked pork. Most standard recipes I have found to be too vinegary or bland. It has taken me years to perfect this recipe to my taste. Too much of this...
  14. soflaquer

    What are the general thoughts on these smokers?

    There are a few Cold Smokers that used to be around. Believe me, I wish I had the space for a Smokehouse. Jeff
  15. soflaquer

    2nd brisket smoke

    I don't believe I've ever seen a frabrication such as that before. Was there a particular reason you wanted to use pipes and have the chamber so far from the firebox? They are normally conjoined. IMHO, it seems the airflow from the firebox would be somewhat restricted. But if it works...
  16. soflaquer

    2nd brisket smoke

    Let's see, where do I begin? If an almost 9 lb. Brisket hit 140* in 2.5 hrs. something is wrong. Are you watching the chamber temp.? On average, that size cut should take between 12 and 14 hrs. to complete. Do not foil until it reaches at least an internal of 160*. Continue until it reaches...
  17. soflaquer

    What are the general thoughts on these smokers?

    I am SO happy to hear some of the traditionalists stand-up for true WOOD SMOKE!!! This forum has almost turned into a testimonial for gas smokers. Sure, I own a GOSM BB, but it is a back-up unit and only for when I run out of room in the Beast or I'm too busy on the weekends. We've become...
  18. soflaquer

    HELP! Meat way too smokey!

    Trial and error goes along way here (although costly). With a NB Smoker, making my "Burn Barrel" would resolve all your problems.......PERIOD. However, it does require an adequate supply of wood and the ability to fabricate it (not difficult). I beleive I need to submit a post that can be...
  19. soflaquer

    Silicon Oven Mitts???

    Alot of people seem to like them, although I don't use them when smoking and outdoor cooking. What I prefer and works best for me are Chemical Gloves. I have several pair of both Black and Blue ones. Try to find ones that are of good quality, fit well and are flexible. In high temp...
  20. soflaquer

    Smoking Multiple Types of Meats at Once

    From top to bottom.........Beef, Pork, Poultry. ABT's, always on top. Seafood and shellfish I would cook alone. Cook times are extremely different and the taste/drippings could taint other meats. Jeff
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