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  1. eichhoma

    what cut of beef?

    Thanks coacher...  I will try and find a couple...  I like it a little on the rare side...  I assume after pulling it from that temp, its good to wrap in towels and let rest in a cooler for a while?  no extended foil timeo nthe smoker like i do with a brisket? thanks!
  2. eichhoma

    what cut of beef?

    thanks for the reply alelover, I wouldnt mind trying a tri-tip, shoulder roast, or a round or something like that... when I do a brisket, I smoke to 165, foil it up and take it 208*.... what should I do differently with one of those other cuts to avoid it drying out? Thanks!
  3. eichhoma

    what cut of beef?

    Hello everyone, Im getting burnt out on doing briskets all the time...  what is the cut of beef that bandanas uses for their beef plate?  anyone know? Thats not too bad but would be better if I made it....   just not sure what it is...  I dont think it is actually a brisket flat or point...
  4. eichhoma

    need help with a chuckie I started yesterday

    Long story short, I started a 7 3/4 lb chuckie yesterday on the smoker but had to pull it (current internal meat temp was 141)...  we had to bolt pretty quickly so I wrapped really well in HD foil and through it in the fridge.... now, this is not how I had planned this at all...  so its still...
  5. eichhoma

    First time doing a chuckie, could use some advice

    Any good threads out there on the basics for doing a chuckie?  Gonna do my first one this sunday. Have done lots of pork butts and Briskets...  time to try something new... Looking for the basics - temps, method, seasoning, etc.... generally with my briskets I smoke them in a pan to about 160...
  6. eichhoma

    Need pastrami advice

    So... I have two corned beef briskets on the smoker right now... hovering around 145*.... What temp do I want to pull it off at?? Then continue cooking to a higher temp? When do I steam it? After it comes off the smoker, or does it have to go in the fridge and cool first...?? 2-3-4 hours I...
  7. eichhoma

    my first fatty w/ qview

    well, here's the finished product... it kind of flattened out some in comparison to others I have seen on here... but it tastes delicious... My wife said she could hear her arteries harden... but wow, I think it is awesome!
  8. eichhoma

    my first fatty w/ qview

    Well, here is my first attempt at a fatty... Did the bacon weave first Then rolled out my sausage.... Here is what we went with.... found some chili peppers, anaheim, vidalia onion and some sharp cheddar cheese..... the finished product..... I didnt realize how hard it was to...
  9. eichhoma

    pastrami rub?

    sounding awesome guys, thansk for all the feedback. gonna start soaking about late this afternoon and through the night and start it tomorrow morning... what thinckness do you all tend to slice it? I got a new meat slicere for x-mas and this will be my first time using it!
  10. eichhoma

    pastrami rub?

    So its safe to assume that if you dont rinse it off real good it will be too salty? Thanks for all the great responses!
  11. eichhoma

    pastrami rub?

    got a couple 4 lb corn beef briskets and I want to try my first attempt at some pastrami Saturday, can I get some ideas on the seasoning / rub to use for these? thanks in advance
  12. eichhoma

    250 gallon propane tank

    That looks awesome!! Great job!! That is exactly what I want to do!
  13. eichhoma

    Cheese filled squeef balls

    Wow, those look great!!! I have been wanting to try a fatty... these like a good simple way to get started!
  14. eichhoma

    question about a large smoker build / rental

    So, I am getting ready to start a large smoker build from a 500 gal LP tank. What kind of market is there for large smoker rentals? Just thinking about offsetting some of my cost out of a nice build if I can rent it out from time to time. Any of you guys rent the large mobile smokers? What...
  15. eichhoma

    What do you wanna pull???

    I go with a boston butt any chance I get. in the 8-10 lb range. if one is not available, i have done shoulders and picnics that were almost as good. Getting ready to put a boston butt on early tomorrow morning! cant wait!
  16. eichhoma

    Boston Style Pork Butt Roast

    A boston butt is a GREAT piece of meat for pulled pork! go for it!
  17. eichhoma

    Spares Done and my best ever!!!!!

    Wow, those look great!! NICE smoke ring!!
  18. eichhoma

    Boston Butt: in a pan or on the grate?

    Sounds like everyone does them right on the grate. I know a lot of folks do briskets in the pan, I was just wondering about a butt... I assume a brisket has more of a tendency to want to dry out more than a pork butt I guess? thanks for the feedback fellas!
  19. eichhoma

    Boston Butt: in a pan or on the grate?

    What do you guys usually do? I typically do my butts right on the grate until they hit 165* then double foil it and pout it in a pan until it hits 200* Briskets I usually do it the whole time in a pan.... What are some thoughts around this for a Boston butt?
  20. eichhoma

    smoker built from air compressor tank or LP tank?

    My neighbor and I were standing on his driveway drinking beer last night, looking at his 80 gallon air compressor that just crapped out. The more I kept staring at it, the more I was wondering how easily it could be fabricated into a smoker.... I started thinking about torching it and grinding...
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