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  1. shawnc

    First attempt at smoking chicken legs

    225 degrees for about 4.5 hrs til it probed an IT of 165 in 6 of the pieces. Was moist and everything was cooked. Next time would probably turn the temp up to 350+ for the last 30 minutes to crisp up the skin. not sure how sauce would effect the times as I have been solely trying to get the...
  2. shawnc

    First attempt at smoking chicken legs

    We rated them and number 3 scored best but we liked a couple of things from the others so, recorded it and listed the changes for next time. All were tender but one rub seemed to prevent the skin from crisping up.
  3. shawnc

    First attempt at smoking chicken legs

    I decided to change up my preferred choice of protein as the brisket had not completely thawed, and chicken legs and trying out 4 different rubs (3 new ones and one of our tried and true ones) to see which is best to our taste. Best part of all is my son has been wanting to learn how to cook...
  4. shawnc

    Third brisket attempt

    Tried my third brisket on the smoker tonight and found that I got the rub correct for how I like it. My son helped mixing the rub up and we used fresh ground pepper which really made it pop. Everything tasted wonderful however the pull test I didn't do too well at. I guess I'll just have to keep...
    • shawnc
    • Thread
    • Replies: 6
    • Forum: Beef
  5. shawnc

    First attempt at brisket

    Thanks
  6. shawnc

    First attempt at brisket

    It was tender but quickly seemed to dry out. Wondering if I should have done something else prior to or at the time of plating?
  7. shawnc

    First attempt at brisket

    I did cut it against the grain. Did not realize that it changes direction a little toward the end.
  8. shawnc

    First attempt at brisket

    Not that I believe, picked it up at the local store, just listed as brisket
  9. shawnc

    First attempt at brisket

    So, served at a temp of 164 after resting. It was a little dry and i could have done a little more removal of the fat cap in another area. Also, found out i can reduce the salt by half in my brisket rub. It wasn't bad but would have been better with less. Here are the final Q photos. Here...
  10. shawnc

    First attempt at brisket

    Getting the burnt ends cut up to go back on. I love the color but I am worried I overcooked the flat based on part of the point falling apart...
  11. shawnc

    First attempt at brisket

    10 hr smoke and it hit 192 IT, pulled and separated the two pieces for burnt ends. Put more seasoning on the area now exposed and threw it back in. Ended up pulling the flat 40 minutes later (197 IT) for it to rest. Here is the point just before I pulled it off. Bark had come off one area. I was...
  12. shawnc

    First attempt at brisket

    Just checked in and had to add some water to the pan. I think I am going in the right direction
  13. shawnc

    First attempt at brisket

    GOOD MORNING EVERYONE! What is a better way to start out the morning then post a few Q pics on my first attempt at a brisket. I had read and watched a lot of different videos and thought I can do this....I hope. Was amazed how early the sun comes out also. As with all posts, love to hear...
    • shawnc
    • Thread
    • Replies: 21
    • Forum: Beef
  14. shawnc

    Sugar Free BBQ Sauce?

    Here is one I have just finished touching up 12 oz tomato paste 1/2 C Apple cider vinegar 3 T sugar substitute (i prefer less sweet) 2 T Worcestershire sauce 2 T liquid smoke (hickery is what I have in the local store) 2 t Smoked paprika 1.5 t garlic powder 1 t onion powder 1/2 t kosher salt...
  15. shawnc

    Sugar Free BBQ Sauce?

    I have also been watching carb intake and found that my homemade sauce allows me to adjust to what I am going for from sweet to spicy
  16. shawnc

    Graduation Party/Portion Size

    WOW, great job. Kinda wish I had this info prior to my sons grad party...ended up with 20 pounds of smoked BBQ shredded pork. But that is what freezers are for.
  17. shawnc

    Pork ribs two ways

    So my wife told me tonight she doesn't care for smoked foods so I made her some boneless ribs using a boil, sauce and broil. They turned out nice. I also smoked some pork ribs for 4 hrs, wrapped them and then let the broiler caramelize the top every so slightly here are images
    • shawnc
    • Thread
    • Replies: 3
    • Forum: Pork
  18. shawnc

    Taste testing to decide which to use

    My son and I agreed, the smoked pork was better. No just need to do 18-20#s for the award ceremony lunch.
  19. shawnc

    Taste testing to decide which to use

    Here is the final product I think it has a nice smoke ring, clean off the bone and shredded very easy. :yahoo:
  20. IMG_20170813_161540850.jpg

    IMG_20170813_161540850.jpg

    • shawnc
    • Media item
    • Comments: 0
    • Album: Taste testing to decide which to use
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