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  1. crippledcracker

    Brisket Pastrami

    Pretty sur Thanks Braz!
  2. crippledcracker

    Brisket Pastrami

    Thanks Chopsaw
  3. crippledcracker

    Brisket Pastrami

    Thank you! It made some great sandwiches
  4. crippledcracker

    Brisket Pastrami

    First, I want to thank Smokin Al for the recipe. Cured this little guy for 11 days, washed off, coated with pepper and smoked for a few hours around 180ish. I bought myself a little sous vide machine so I decided to try it out. After the initial smoke, I vacuum sealed and sous vide for 36 hrs at...
  5. crippledcracker

    PASTRAMI FROM SCRATCH ON THE LANG

    I know this is an old thread, but I'm trying your brisket pastrami recipe. Just seasoned and sealed it up. Appreciate the Q View.
  6. crippledcracker

    Hello from Upstate SC

    Welcome from Charleston SC. Good to have another Carolinian on board.
  7. crippledcracker

    Burger Love

    Wish I could get burgers like that in restaurants around here! They all look amazing
  8. crippledcracker

    Fatties

    I cook most of my fatties in an electric smoker usually 225 to 250 depending on what kind off fattie I'm cooking. I bacon weave almost all of my fatties because I love the way it looks and adds so much flavor. Sometimes the bacon doesn't get cooked enough before the fattie is done so I finish it...
  9. crippledcracker

    My first smoked pork butt

    Two fine looking butts!
  10. Oklahoma Joe Longhorn Reverse Flow??

    Oklahoma Joe Longhorn Reverse Flow??

  11. crippledcracker

    Oklahoma Joe Longhorn Reverse Flow??

    This model only has 22 reviews on Amazon so I'm assuming it has to be a new model? Just realized this is the Highland and not the Longhorn. My bad
  12. Capture.PNG

    Capture.PNG

    • crippledcracker
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    • Album: Oklahoma Joe Longhorn Reverse Flow??
  13. Screenshot_20161228-215814.png

    Screenshot_20161228-215814.png

    • crippledcracker
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    • Album: Small Brisket advice
  14. Screenshot_20161228-215801.png

    Screenshot_20161228-215801.png

    • crippledcracker
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    • Album: Small Brisket advice
  15. Screenshot_20161228-215732.png

    Screenshot_20161228-215732.png

    • crippledcracker
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    • Album: Small Brisket advice
  16. crippledcracker

    Small Brisket advice

    I took your advice and added some French onion soup to the pan since there is very little fat drippings so far. IT is at 150 after 4 hours. Probably going to foil it when it reaches 165ish I'm guessing and see what I get. I'll post pics later when it gets done. I can always use it for a doorstop...
  17. crippledcracker

    Double smoked pecan wood ham

    Looks good! How long did you smoke it and at what temp? I threw a couple of leftover chunks of ham on the smoker today while my brisket is cooking and they were delicious! I bet a whole ham was even better!
  18. crippledcracker

    PWE Hot Links

    I haven't made my own sausage yet but I'm going to give it a go soon. This post was very helpful and they look Great!
  19. crippledcracker

    First go at a fatty!

    I bet that thing was delicious!
  20. crippledcracker

    Brisket French Dip Advice

    JamieW I got a little 3.75lb brisket flat on the smoker right now. I've never done one this small so I was worried it may dry out? I will let you know how it turns out.
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