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  1. big bad rog

    Supermarket sausage selection suggestions please

    Very well then..... Off to the butcher tomorrow morning. The Italian one I go to always has nice looking fresh varieties of sausage in the case. I'l keep an eye out for those cufflinks Al (very funny AND good advice). How long or to what temp do I cook it to? I'm sure it depends on thickness...
  2. big bad rog

    Supermarket sausage selection suggestions please

    I'm stuck in NJ. If it makes you feel any better about me I did go to college and live in New Orleans. I guess I'm wondering if I should go for more of a pork or a beef, maybe an Italian type or maybe a Kielbasa?
  3. big bad rog

    Supermarket sausage selection suggestions please

    I am going to smoke a pork butt this weekend and want to smoke some sausage at the same time but I have no clue which type, flavor, brand of sausage to buy. Looking for a hot link type suggestion as well as a spicy snacking type suggestion. Smoking tips would be greatly appreciated too, such...
  4. big bad rog

    Ribs were disappointing - Any advice?

    Well.... I guess I'll be back at it soon. I'll definately check the temp, although I keep an analog oven thermometer inside and a second digital probe in a wood block. I'll skip the juice and try a short foil wrap. Thanks for all the insight and advice guys, much appreciated, rog
  5. big bad rog

    Ribs were disappointing - Any advice?

    I did the hourly mist with apple juice. Maybe it was the sugars with the juice?
  6. big bad rog

    Ribs were disappointing - Any advice?

    Nice and tender inside. good smoke ring - part of the reason I'm confused.
  7. big bad rog

    Ribs were disappointing - Any advice?

    I don't foil because I think the ribs get too tender and feel as though I am braising not smoking. There was less salt then other spices  and very little sugar on the rub. The rub was put on 24hrs before smoking. My only other concern was that it was 9 degrees outside and 225 inside, could the...
  8. big bad rog

    Ribs were disappointing - Any advice?

    So yesterday I smoked 2 racks (1 spare + 1 baby) to enjoy in time for the late game. My temp was 225 consistently in a gasser with water. Spares went in 1hr before the babies.  Here was my problem: The bark was very tough and very chewy, even difficult to cut with a chef's knife. The truth is...
  9. big bad rog

    Burnt Ends & Remnant Flat cut: Q-view

    I'm in awe. I have a lot of work to do to make mine look that good. Thanks for all the pics - you should be proud, very proud!
  10. big bad rog

    My Brisket Should Have Been More Tender. Any Suggestions? (Q-View)

    I don't rely on the stock thermometer for the smoker internal temp; I use my remote digital for that and a second hanging oven thermometer for verification. I suspect that maybe my Taylor stick dial thermometer may be off. I can check it later with iced water and boiling water tonight, and...
  11. big bad rog

    My Brisket Should Have Been More Tender. Any Suggestions? (Q-View)

    i definately cut across the grain as I was careful to locate it first.  My guess is that I should have left it in the smoker a bit longer and certainly have probed it in a different area instead of trusting the remote probe. Looks nice though. And tastes good too.
  12. big bad rog

    1st Yoder smoke/ Tri Tip (Q-View)

    I'd like to know how those tri-tips turn out; one of my favorite cuts, hands down. Let me know what sort of times you run  and try to throw up some q-view. Good Luck Kevin!
  13. big bad rog

    My Brisket Should Have Been More Tender. Any Suggestions? (Q-View)

    I smoked my 1st Brisket today. Always my favorite item when I chow BBQ down south. I rubbed the afternoon before, smoked (propane) at 225 until 165, panned and covered until 200, let rest in covered pan for 2.5 hrs. Looks nice, smells nice, tastes nice but it just wasn't as tender as I had...
  14. Brisket 3.jpg

    Brisket 3.jpg

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  15. Brisket 2.jpg

    Brisket 2.jpg

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  16. Brisket 1.jpg

    Brisket 1.jpg

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  17. big bad rog

    FIRST Smoke: BB Ribs and Butt

    I think rib racks and 1 or 2 more shelves are a good idea. There was water in the pan. All in all the ribs and butt were pretty tasty. Thanks guys.
  18. big bad rog

    FIRST Smoke: BB Ribs and Butt

    Well....... but I noticed something and I'm not sure if it is because of the rising temps of the meats. For the 1st 3 hours I was able to keep it between 225-230. After the 3rd hour it kept creeping up to 250. Note: outside air temp is approx. 28, stopped snowing 3 hours into smoke. Since I was...
  19. Just in.jpg

    Just in.jpg

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  20. Butt.jpg

    Butt.jpg

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