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  1. 3 j's b smokin

    Question about my latest brisket

    Pretty sure it was against the grain but I had a lot of adult beverages and really couldn't remember which way it went. If I sliced against it, do you think that could have something to do with it being tuff?
  2. 3 j's b smokin

    Question about my latest brisket

    I've cooked a lot of briskets and this is the first time I've had this happen to me. I cooked a 5lb flat yesterday like I normally do a 12lb packer. Put mustard slather on and then my rub and popped it in the smoker at 225 degrees until it hit 165 at which point I wrapped it and let it cook in...
  3. 3 j's b smokin

    1st Brisket

    I always do mine fat side down but I'm sure you'll get a ton of answers to that questions. As far as the temp goes, I always put my thermometer in the point and wait until it gets to about 195 and I have never had one come out dry at either side (knock on wood).
  4. 3 j's b smokin

    Brisket timing?

    Mine usually take 1.5 hours per pound at 225 degrees but it all depends on the meat. I say grab a cooler of beer, stick a thermometer in it and wait til it gets to 195.
  5. 3 j's b smokin

    Saturday Ribs w/ Q-view

    Started the fire around 11am and let it go while I got the ribs ready. Started with a mustard slather and then added the rub. Fire was ready to go at about noon so the ribs went on. I let them cook for about 2 hours and then I mopped them for the first time and they looked great. Mopped them...
  6. 3 j's b smokin

    Foiling Ribs???

    Getting ready for my weekend cook which will be pork spare ribs and chicken and I had a quick question. Do most people use the 3-2-1 method for ribs (or some variance)? The reason I'm asking is I was debating just smoking without foiling? What are the advantages/disadvantages you see? Also...
  7. 3 j's b smokin

    Question about Oak

    I mainly use oak and have never had a complaint about it. You should definitely let it season for at least 6 months but I usually let mine go for at least a year to get the best results. Hope you guys get through the storm okay.
  8. 3 j's b smokin

    Checkout my new smoker

    Yeah, I thought that was going to be an issue but after I put a digital probe in there, it turns out that the left side is running the exact temperature as the lid gauge and the right side is only 15 degrees hotter thanks to the tuning plates.
  9. 3 j's b smokin

    Checkout my new smoker

    Here are some pictures of the new smoker I bought in July. I've got my chicken and brisket down but I've been getting a little advice from the forum on my ribs so I'm hoping to smoke some this weekend with q-view.
  10. 3 j's b smokin

    Newbie in New York

    Hey BillM, I did one about the same size a couple of weeks ago with pretty good results. I smoked for about 3 hours and then wrapped in foil for the remainder of the cook since it was so small and trimmed. Not much of a smoke ring on it but it was very tender and juicy. I'm sure it will be a...
  11. 3 j's b smokin

    New to forum, not to smoke

    Welcome to the forum
  12. 3 j's b smokin

    New in Ann Arbor

    Welcome to the forum
  13. 3 j's b smokin

    Opinions on marinading a brisket?

    I have done them both ways and no one can tell a difference so I say just get you a good rub and put it on right before the meat goes on the grill and save the fridge space for extra beer.
  14. 3 j's b smokin

    Help w/ Ribs

    The wife wants ribs for Labor weekend and I wantd to see if someone could help me either tweak my current rub and mop/glaze or make a suggestion for a new one. My current rub consists of black pepper, sea salt, galic powder and onion powder. I put a little soy sauce on the ribs and then...
  15. 3 j's b smokin

    Need Some Chicken Help

    Wow, only one day on and I'm already learning a lot. Thanks for everyone's response. I will definitely start using turbinado sugar to see if that helps me avoid the burn. I have checked my probe and it's dead on with boiling water. I even have a digital one that I used to check the accuracy...
  16. 3 j's b smokin

    Need Some Chicken Help

    Yeah, I washed them off for about 30 seconds after I got them out of the brine. This a rookie question but what is turbinado sugar versus just white or brown?
  17. 3 j's b smokin

    Need Some Chicken Help

    I used just plain white sugar in the brine and both brown and white sugar in the rub. Do you think it might just be too much sugar or should I look for a different type? Scott, I here what you're saying so I guess I can just check it every 4th one to make sure I don't open the pit too much...
  18. 3 j's b smokin

    Hellow From Texas

    I found this board about 2 months ago and figured it was time to introduce myself. I've been bbq'ing for about 7 years now and joined a competition team about 2 years ago with some family members. In July, I invested in a backyard smoker built by a local shop in San Antonio and haven't looked...
  19. 3 j's b smokin

    Need Some Chicken Help

    I've smoke chicken before but decided to try and brine them after reading a lot of good things about it. The meat was very juicy but the skin was burnt. I'm hoping someone can help me figure out what happened. Brine (for 4 hours) 1 gallon water 1/2 cup of salt 1/2 cup of sugar 2 table spoons...
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