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  1. nascar_in_tx

    First whole hog and I need some help pls...

    It's been a while since I've been on here, however I've been informed that we are doing a 100lb. pig (before butchering) for the 4th of July. I have a New Braunfels smoker that I've done tons of ribs and chicken on. So I have experience smoking meat, but chunks of meat, not the whole thing...
  2. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    Sorry, the picture of the wifes rack was too large to upload, had to down size it a bit....
  3. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    Ribs R Done and mighty tasty, the pecan gave them a real nice flavor. Wife likes her ribs and even professes to like mine with Jeff's rub on it. Maybe it's the mesquite or oak that I've used in the past that she did not care for. She wanted to point out her rack to y'all... Hence one of the...
  4. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    The butt got up to 160 in about 5 hours, I covered with foil at that point. It stalled out for nearly 4 hours at 165, finally starting to move again, up to 169 in the past 40 minutes. I was hoping it would be done by 6pm but thinking it's going to want a bit more time. Smoker hanging steady in...
  5. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    Here are the pics for my previous post.
  6. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    The fatty came off and was sliced up for sandwiches, too bad it's almost all gone... But was tasty!!! Serrano peppers on the right side, nice amount of heat there. Time to foil the butt and put the ribs on. Smells pretty good so far, temps holding pretty steady around 225 - 230.
  7. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    Brisket is killer Q... But sometimes we gotta try something a bit different!!! Happy 4th to all!!!
  8. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    If it get's much hotter down here I won't need a fire!!! Supposed to hit 103 in Houston today, and from the feel of it right now, I believe it!!!
  9. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    The butt has been chill'n out for about 3 hours now... I woke up way too early...lol Fire is holding fairly steady around 220ish, started with lump charcoal, planning to use pecan for the rest of the day...
  10. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    Here's the butt going on, the rest will join the party a bit later...
  11. nascar_in_tx

    4th of July Smoke from Texas w/q-view

    Hey All, It's that time again, throwing down to two racks of spare ribs, an eight pound pork butt and a fattie (my version at least). Attached are pics. The wife doesn't care for Jeff's rub or any other rub I've come up with, so I'm doing eight ribs for her with John Henry's commercial rub...
  12. nascar_in_tx

    Fire Question

    Hey All I'm planning to do up my first Pork Butt this weekend with either some ribs or a brisket. What do y'all do as far as building your fire? I have a New Braunfels Hondo smoker with an offset fire box. Do you do your smokes burning mostly lump charcoal with a few pieces of wood for smoke...
  13. nascar_in_tx

    Cooking Time Question

    Hey Y'all I smoked a brisket and chicken a couple weeks ago, I started out well, posting pics and such, but when it was done I was sooooo hungry I forgot to post the finished product. I'll try to do better next time!!! :) This weekend I'm tossing on a rack of baby back ribs, a rack of beef...
  14. nascar_in_tx

    Second Attempt @ a Brisket - Suggestions Pls

    Hey gt If you get a chance, check out speedtv at 11 a.m. cts today, there is an ARCA race at The Rock, Smoke and a few other Cup drivers are said to be running in it. As I hear, they are trying to get a Cup race back there, having lost both of their races to California and Phoenix. Brisket is...
  15. nascar_in_tx

    Second Attempt @ a Brisket - Suggestions Pls

    I managed to wake up at 4a.m. having watched Richmond last night, what a race!!!! Here are pics of the brisket going on and the thin blue smoke. Had to have some coffee with a splash of Jameson, should be a fun morning!!! Temp is holding pretty steady around 230 and the Hickory is smelling...
  16. nascar_in_tx

    Second Attempt @ a Brisket - Suggestions Pls

    I've not done any mods to it, but the estimated times will be a big help!!! Poke'm in the ribs and tell'em their next!!! I love it... lmao
  17. nascar_in_tx

    Second Attempt @ a Brisket - Suggestions Pls

    Hey Y'all I've have a New Braunfels - Oklahoma Joe smoker, offset firebox. I tried doing a brisket a couple years ago, shortly after buying the smoker. I had no clue what I was doing. I woke up at 1 a.m. to get things started, then woke up every hour or so to check on it. I pretty much slept...
  18. nascar_in_tx

    Spare Rib Question

    Guess I got confused between putting meat in the cooler and cooking ribs. I've read sooo many posts on here, excellent site. I've read Jeff's 3-2-1 article and I'm trying it now. Ribs have been on for bout 45 minutes now. Thanks for the feedback everyone!!! Meowy - I'm driver 8 fan and still...
  19. nascar_in_tx

    Spare Rib Question

    Hey Y'all I will be smoking a rack of spare ribs tomorrow, this will be my fifth or sixth attempt with varying results. I've read the 3-2-1 method, and I've also seen people talking about taking the ribs off the smoker and wrapping in foil and then placing them in a towel stuffed cooler for an...
  20. nascar_in_tx

    Toxic Ribs - Help Pls

    Hey, Thanks for the quick feedback!!! :D Based on what y'all are saying, I think the creosote build up may be the culprit. I thought that hardish shiny film on the inside of the cooker was a good thing, i.e. seasoned. I've used the smoker alot and have always closed the damper on the...
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