Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First Brisket w/Q-view
Chef K, you certainly can do that, I've used a close method at competitions over the last year or so. I might would allow more than 6 hours to finish though, your taking it typically before you foil to about 160 IT or so, then refrigerating, bringing it back around 40 degrees or so. Your best... -
First Brisket w/Q-view
Word of advice, smoke that brisket for 4 hours, get the right color you want, then wrap it up and throw it in the oven to finish up. Prevents those black circles and sure does make it a lot more fun. You don't have to look like you went 12 rounds with a heavyweight to produce great brisket. -
First Brisket w/Q-view
Looks good. Yep, patience is the #1 thing when it comes to brisket cooking. Everyone wants it to be ready for dinner, but never starts it early enough. Jump on those prices for Primes, wish I could find them that cheap around here. I look through the coolers hoping to find one mismarked to... -
First cook tomorrow, question on when to remove brisket from refrigeration
Danny, you covered some of the bases that concerned me about this thread, as always you're on top of them. Thomas also covered the bases there with his follow up as well, stating that he wasn't pulling meat out to sit in 100 degree heat. I will pull the meat out approx 1 hour ahead of time...- bruno994
- Post #15
- Forum: Reverse Flow
-
First cook tomorrow, question on when to remove brisket from refrigeration
This thread has me asking plenty of questions.... First of all, what is the theory behind taking meat out to warm up prior to hitting the smoker? What are the advantages of coming to room temp?- bruno994
- Post #10
- Forum: Reverse Flow
-
Vertical wood burning smoker
Lone Star does good work. The gentleman building the pits has worked for another reputable Texas pit builder prior to splintering off on his own, I think you'll be quite happy.- bruno994
- Post #7
- Forum: Wood Smokers
-
Baffle plate level or at a slant
As long as the opening at the end of the RF plate is the same as or suggested slightly larger than the opening from the firebox to the CC, you should be fine.- bruno994
- Post #6
- Forum: Reverse Flow
-
Baffle plate level or at a slant
No problems, you can give it just a slight tilt so that all the grease and drippings go toward the drain. I wouldn't give it much as you will end up with a pool, just enough to allow ease of cleanup. I did not give mine any tilt at all when I built it, 4 1/2" below the lower grate all the way...- bruno994
- Post #4
- Forum: Reverse Flow
-
Baffle plate level or at a slant
You building a reverse flow, or just a baffle plate coming from the firebox into the cook chamber on a direct flow?- bruno994
- Post #2
- Forum: Reverse Flow
-
Finished my smoker!!!
Nice Big poppa Drum build Upstate. I'll tell you my favorite way to cook a chicken on a drum...spatchcock that bird. cut the spine out, flatten it out, brine it overnight for 8 hours or so, then on to the grate at about 350. With the drum and charcoal basket, you'll get a nice smoke / grilled... -
Smoker question for a newbie
Possibly not, there's only one way to tell....light a fire in that thing! LOL. You might be good with that size, I have just found that fist size chunks seem to do best in smaller firebox baskets and UDS baskets. It really all depends on the size of your coal bed and how hot do you want to...- bruno994
- Post #12
- Forum: Charcoal Smokers
-
Smoker question for a newbie
Whiskey...the plan you have will work out great. My only suggestion would be in that small of a firebox, you will probably do better with chunks and not sticks, even small ones. To be able to control your temps, and still produce a thin, blue smoke, the larger the piece of wood you put on the...- bruno994
- Post #10
- Forum: Charcoal Smokers
-
Smoker question for a newbie
Lump will give you more temp spikes due to the inconsistent sizes of the material which could cause voids in your charcoal basket, but it is and can be used for smoking for sure. Briquettes do give a more even control of temperature since they are the same size and will fill up your basket...- bruno994
- Post #8
- Forum: Charcoal Smokers
-
rethinking chicken category?
My bad, now I see....hmmm, this does make it interesting. This is a toughy, how creative can you get when it still has to be within the KCBS rules....my mind is working. See what I can come up with. Good one Bob! -
Injected Pork Butt Request
Sounds like a good start. Here is another fine pork injection from a World Champion, Chris Lilly... Chris Lilly's Six-Time World Championship Pork Shoulder Injection 3/4 cup apple juice 1/2 cup water 1/2 cup white sugar1/4 cup table salt 2 Tablespoons Worcestershire SauceCombine all... -
rethinking chicken category?
Your best bet, from the forums I frequent covering comp BBQ is to not stray from legs or thighs. It's pretty much what the judges are expecting and looking for. Both have larger window of cooking them right without drying out. Now I have seen some boxes that lay a row of breast slices down... -
-
Rust problems with the Lang?
It's a pretty common with most offset stick burners, due to the high heat from the fire, it will begin to rust without the proper upkeep. I will typically wire brush and repaint mine at least once a year, sometimes more depending on how many competitions I do. I like to look good, while I cook...- bruno994
- Post #2
- Forum: Wood Smokers
-
rethinking chicken category?
I cook IBCA and several other sanctioning bodies here in Texas, but have yet to cook a KCBS event. What are your chicken plans? -
Best beef for chopped beef?
Not sure that you are going to find a cheaper cut per pound than brisket. If you can come across a shoulder clod, you might get off a bit cheaper there. Shoulder clod is a favorite for doing a lot of chopped beef.
