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  1. dirtworldmike

    Barbacoa

    The one I saw was on a hunting show from south Texas. They dug a big round hole in the ground and built a fire in it. When the fire was down to coals they used a full cow head wrapped in foil. Lowered it into the hole and covered the hole with a piece of metal barn siding then covered it with...
  2. dirtworldmike

    Barbacoa

    I think true barbacoa is done by cooking a cow head in a hole in the ground. It's on my bucket list of things to do as soon as I can find someone to dig a hole big enough in my back yard. LOL
  3. dirtworldmike

    First Brisket Sucess - but question if its worth it

    No you didn't get ripped off, that's just how it is. Some briskets are fattier than others and good meat selection helps.  Last one I did, I started with a 14.60 lb. untrimmed "choice grade" packer. Trimmed  the fat cap to 1/4" and trimmed a good bit/most of the hard fat. Net weight was then...
  4. dirtworldmike

    pastrami

    Mine seam to lose about 1/3 of package weigh.  I think it's because the CBB are pumped with the pickling solution  and we are cooking out the liquid.
  5. dirtworldmike

    Oklahoma Joe first fire

    I've got the same cooker and have done many of the same mods.   As twoalpha said, build/start with a bigger fire and get a good/ large bed of coals going and add small wood splits as needed.You want a clean burning fire with very lite smoke and not billowing like a freight train. 1)Leave the...
  6. dirtworldmike

    Brisket

    You'll be fine just give it and yourself plenty of time. Nothing happens fast with a brisket.
  7. dirtworldmike

    Prime Rib Size Question?

    Thanks for all the help. I picked up a 7 lb'er at Sams today,  I don't know which end I got. As one side looks like the chuck end pic and the other side looks like the loin pic. People were grabbing them out of the cooler as fast as the meat guy was putting them in.  Hope everyone has a Merry...
  8. dirtworldmike

    Prime Rib Size Question?

    Haven't done one for a while... How big  should I get for  4,  possibly 5 people? Thanks
  9. dirtworldmike

    How much is Brisket in your area

    Today my local GFS had real nice Excel choice briskets for $1.79/lb.  I picked up two more 12 lb'ers for the freezer.  Two/ three weeks ago they were $2.69/lb. Prices on meat has been  really coming down lately.
  10. dirtworldmike

    Bitter Jerky

    More than likely too much or too long on smoke. I also use the HI Mountain jerky mix.  I only smoke the meat for about 1.5 -2 hrs. which gives it more than enough smoke flavor without the bitterness. Like others have said, rinse it off and refrigerate it in a brown paper bag for a few days and...
  11. dirtworldmike

    My first attempt at brisket, not sure how to proceed.

    4,5,6-10 hrs. wrapped in a good cooler won't hurt a thing. If it needs warmed up some, put it in a 200 degree oven for 30 mins. or so before slicing. Or.. slice then re-wrap tight in foil with the juices then warm in oven.
  12. dirtworldmike

    Brisket help

    Just for reference, the last packer brisket I did was 13.6 lbs.(package weight).. Trimmed it down to 10.5 lbs.Finished weight after the cook was 6.5 lbs.  Total cook time was16 hrs.@ 225-260 +/- Probably could have been done sooner, but I had some firebox issues and lost some time. If you want...
  13. dirtworldmike

    Belly`s

    Costco here a few weeks ago had the most beautiful  pork belly's for $2.79/lb. With meat prices coming down,I'm sure the current price is now some what lower.
  14. dirtworldmike

    Brisket fat up or down?

    Are you doing a flat or a packer?  How big?  
  15. dirtworldmike

    How much is Brisket in your area

    Are you pricing brisket  flats or packers? Flats around here are always way more $$ per/lb than packers. Several weeks ago my Costco had "Prime" packer briskets for $3.79/lb-- 3.16lb case price. I'm sure they have come down in price here since then. The meat guy there told me they adjust the...
  16. dirtworldmike

    Meat storage after smoking/ keeping meat warm

    When finished smoking the ham. Wrap it in foil and put it in a cooler and pack it with a couple of bath towels. If you want it warmer or need to reheat it, then put it in a 200 degree oven for 45 mins when you get there.That paper your local bbq palaces are using is more than likely butcher paper.
  17. dirtworldmike

    The Prime Black Angus Brisket ~ Foamheart

    That sure looks like a Home Run to me!   I say when you can get the deckle all rendered out that's perfection.
  18. dirtworldmike

    Small smoker stack size help please

    Please explain why  only 12" tall?  Would not a higher/taller pipe increase the draft? Wouldn't it be better to have too much draft available with a taller pipe rather than less?, as excessive draft/air flow  can be controlled through the firebox vents if needed? I'm just asking because I'm...
  19. dirtworldmike

    Old Country Wrangler- Owners Thread

    Mick those look fantastic!!   They have been on my list of things to try, but  I have been just too consumed with briskets.LOL   Diffidently  my next smoke if I can find some up here!  Thanks for explaining the difference between the two different ribs. Don't mean to hijack your thread, but...
  20. dirtworldmike

    Trying to do sausage for the first time.

    Yes that is correct. Do not soak in water, just stuff as they are. I use the collagen casings for snack sticks and they work great.For all other sausage I use natural hog casings.
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