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  1. james1nc

    BRISKET TEXAS STYLE (follow up to Yesterdays post on Misconception of the 1 to 1.5 hour rule)

    Thanks Gary nice step by step method for those who have been afraid to try a brisket  "me'' think I will try one this weekend .Thanks again happy smokin
  2. james1nc

    Ribs for supper with pix

    great job nice smokemaybe I should check my freezer
  3. james1nc

    Fourth of July whole hog smoke and after action report

    Nice looking pig but unless your going to eat the head and feet I always have them remove to save money. and itlooks like they didn't split the back so it will lay flat on your cooker
  4. james1nc

    Coastal Smoker

    welcome from the east coast
  5. james1nc

    Chicken salad??

    Try removing the skin and placing orange slices or pineapple on the chicken then reapply the skin   but I think basting it with a sweet sauce might be your best bet.
  6. james1nc

    How ya'll are?

    welcome to the forum and good smokin
  7. james1nc

    Debating electric vs propane for first smoker, looking for feedback.

    I say charcoal or wood but that's the only way  I smoke
  8. james1nc

    whats your thoughts?

    Nice smoking job
  9. james1nc

    bad chicken

    well said dave
  10. james1nc

    Temperature control for my Oklahoma Joe Longhorn

    Looks like you need to raise your fire grate, it helped when I raised mine
  11. james1nc

    whole hog

    Nice looking pig Hambone , I have never cooked one like that on a spit. I guess the finally product is the same except my way I have more bark . either way its a great da
  12. james1nc

    whole hog

    Good deal , always a great day cooking a whole hog
  13. james1nc

    I was told not to do this....

    Not sure about your smoker but as an electrical stand point only thing I could think of is if you have a 15 rated outlet and if both units combined are more than 15 amps it could cause the outlet to over heat. That being said lets go deeper. if your circuit is on a 15 amp breaker and you use two...
  14. james1nc

    whole hog

     Thanks .piggy was 100lb dressed out
  15. james1nc

    whole hog

    Thanks Hambone day well spent by the cooker and played plenty of horse shoes. what little bit was left I'm making Brunswick stew tomorrow .
  16. james1nc

    whole hog

    Fresh pork skins way better than store bought, saved some for cracklin corn bread to go with  tonight's dinner.
  17. james1nc

    How tender is tender when it comes to brisket?

    that's about the only thing I haven't smoked yet. It's a fine line between perfect brisket and roast beef
  18. james1nc

    How tender is tender when it comes to brisket?

    it's Jacksonville lol , it's changed a lot in the past few years , we now have bypasses around the city to avoid all the base traffic.
  19. james1nc

    How tender is tender when it comes to brisket?

    I have always hear the brisket you can lay it across you finger like a wet noodle and it bends limp but wont break, But I'm with Foam if I need a spoon give me a spoon lets eat
  20. james1nc

    Questions re competitions

    I would take several different sauces ad rubs with you and see if you can find someone who has been in THIS competition before and ask them what do the  judges like. Good luck
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