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Venison Questions
Great info. Thanks LanceR. I'll post Picts and a follow up afterwards. Ill take if off at 160 -
Venison Questions
This is my first time smoking Deer. I currently have a deer roast soaking in a Brine I found online at the West Virgina Trophy Hunters website (http://www.wvtrophyhunters.com/smoked_venison.htm) 1 cup non-iodized salt 1 Tbs sage 1 cup sugar 1 Tbs ground cloves 1 Tbs tarragon 1 Tbs soy... -
MD transplant to beautiful Charleston SC
I am extremely jealous. I am from MD and would LOVE to move to SC. I would be there in a heart beat if I could get a decent playing job -
Aaaaaaaaaand it's begun: now with Q view
My ECB burns through chips/chunks. Those things are very inefficient. -
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Want to smoke a chicken
I can help you out. I smoked my first whole chicken - beer can style - tonight for dinner. Wow amazing. 5 pound chickn from Harris Tetter $7.00. To start with I brined the chicken for 24 hours. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½...- jimf
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- Forum: Meat Selection and Processing
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BBQ Guru CyberQ Wifi??
Does anyone use the CyberQ Wifi? I like the idea of controlling it from my smartphone at work.- jimf
- Thread
- Replies: 3
- Forum: Charcoal Smokers
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12.5# angus brisket on the menu final pics, mac and cheese recipe added
Looks amazing. Does your wife care to share her Mac n cheese recipe? -
Dry age then smoke a Brisket?
Dry aging tenderizes the meat, but so does smoking. If I were to dry age a brisket for say 2 weeks, then smoked it, would it fall apart? -
First shot @ pulled pork this weekend .... am i forgetting anything
A couple thing. It should take about +- 6 hours to get to 160. I wouldn't spray it. The saying goes "if you are looking, you aren't cooking.". Meaning every time you open the lid, you are adding about 20 minutes to the overall cooking Time. Also, take the butt out of the fridge about 45... -
Brisket Q-view heavy ...
23 hours of awesome!! cant wait to see how that monster turns out -
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Normal? Pork Butt
Everything turned out amazingly. The Pork was very tender and the Beans may have been the biggest hit. I made the beans the night before (on the smoker for 3 hours). But once the Butt was done and in the cooler, I put the beans back into the smoker to bring it back up to temp (IT of 160 @... -
Normal? Pork Butt
I jumped the gun on my post. When I put it on at 2am, I wasn't expecting to wake up to see temps that high. I foiled at 168 and lowered the smoker to 200. For the past hour and a half it's only gone up 3 degrees. I'm not worried. The temp plus no bark through me a curve ball. I'm going to... -
Two Butts for the Kids' Birthday
I ran into the same thing last night. I started at 2am expecting them to take 8-10 hours and 4 hours in they are ready to be foiled. -
Normal? Pork Butt
I started a 8 pound pork butt last night at 2am expecting it to take around 12 hours. This is my first time doing on in an electric smoker. 4 hours in and I'm at 154 degrees and the rub is still mushy, not a hard bark at all. What gives? Is this normal for an electric smoker? FYI: the smoker is... -
New member from baltimore, md.
WELCOME! I'm 30 from MoCo. We have so many new people from MD, we should have a local meet up
