Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. iadubber

    What is a "Chuck Roast"

    an arm roast is best for that type of cut if you ask me.
  2. iadubber

    What is cooking tonight or this weekend?

    I pulled out a butt, brisket, and two chuckies from the freezer for the weekend! Should be a smokin good time!
  3. iadubber

    Opinion: Best cut of beef for pulled beef

    I use chucks whenever I want pulled beef. Usually can get it pretty cheap and it has great flavor and a nice fat content.
  4. iadubber

    Another brisket w/ q-view

    Nice ring!!
  5. iadubber

    Short Ribs & Beer-Can Chickens

    How long do you let those shorties go?
  6. iadubber

    OK, what happened?

    I normally smoke butts at 250-275. Seems to cut down the time a bit.
  7. iadubber

    No Foil on next set of ribs...your opinions

    I prefer to also bite the meat off, but sometimes I like them to fall off. If I want that then I foil them.
  8. iadubber

    Country Style Ribs W/Qview A Pay Back Gone Bad

    Lookin good! What temp do you take these too? What's the time on them since they are just a cut up butt?
  9. iadubber

    3 cuts of Pork & a Chucky

    Lookin good! I love me some chuckie!
  10. iadubber

    Pulled Pork

    Looks real good! But, propping the lid open will raise temps, not lower them. You have to choke it out with the dampers to cool it off.
  11. iadubber

    Last nights boneless pork ribs

    What exactly are boneless ribs?
  12. iadubber

    2 fatties and alot of pics

    Cheesesteak one sounds awesome! I like my bacon crispy though on my fatties. Cute little helper too. I'm expecting a helper in June to mold into my smoke assistant.
  13. iadubber

    How Much Rub

    I would say I use about a cup or a little more on a butt. But, I try to stick as much as that thing will hold and shove it in as many cracks as I can. So maybe a cup and a half per butt?
  14. iadubber

    First Brisket tonight

    That's the first mistake. You can never plan when smoking meat. There are so many variables that can and will change the time you expect the meat to be done. You just have to cook using temps not time. Probably some of the best advice I got when I started smoking.
  15. iadubber

    First Brisket, looking for ideas.

    I wanna see I wanna see! :)
  16. iadubber

    Burnt Ends - 1st attempt - Qview

    Yep, they turn out pretty decent! Part way through
  17. iadubber

    Burnt Ends - 1st attempt - Qview

    I make ends with chuckies. A little more fat in the cut. I'll smoke the whole chuck until about 150 degrees, pull it out and cube it, put more rub on it and smoke the chunks for another couple of hours.
  18. iadubber

    big smoke day

    Nice looking ribs there!!!
  19. iadubber

    Chili Cookoff Ideas

    I would say if you want to enter something like that you should start by making your own base recipe and adjusting from there.
  20. iadubber

    ET-73 + water = bad probe...

    Yep, common problem. You have to really watch how you handle the probes.
Top Bottom
Back
Clicky