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  1. RF Smoker 2012 019.jpg

    RF Smoker 2012 019.jpg

    • bruno994
    • Media item
    • Comments: 2
    • Album: 60 Gallon Air Tank Reverse Flow Build
  2. bruno994

    Can I season my drum?

    I would make an effort to get it out.  Mine usually have some light rust in them after the burnout before I season and cook.
  3. bruno994

    Brisket with bone

    Yep, Ms. Tootsie...she handles all the ribs, chickens and other meats, while Kerry the owner tends to the briskets.  I don't remember a bone in the briskets, but I have it on DVR, I'll watch it again tonight.  
  4. bruno994

    60 Gallon Air Tank Reverse Flow Build

    A charcoal basket will help with keeping a steadier temp, especially using the minion method, letting you focus more on cooking and not managing a fire.  With that size of a smoker, you should be easily getting some higher cooking temps, must be some air flow restrictions, or need more intake.
  5. bruno994

    Brisket with bone

    bishgeo, you don't happen to remember the name of the joint do you?  I know I have seen the episode where they went to Snows, but maybe this was a different episode.  I know Snows says he only wraps for a few hours, just what works with his process, probably cooking hotter, 275 plus maybe.  As...
  6. bruno994

    First down flow build Has been started

    Looking good.  Can't wait to see some smoke.
  7. bruno994

    UDS Version 2.0

    Addictive isn't it.....?  They all look great.
  8. bruno994

    First time smoking brisket this weekend............

    You cooked to an IT, not to a tenderness.  Once you reach 195 IT, this is when you should start checking for tenderness with a toothpick or some other probe (toothpick is best..round ones).  Every 4 to 5 degrees of IT after 195, open the foil, probe in several spots on the flat section, once the...
  9. bruno994

    Advice for ribs

    At around 250, you'd be on the road to some fall off the bone ribs with that method.  The hotter you cook, the less time you'll need duering each stage.  I usually just open mine up after the 2 hours wrapped, glaze them with my favorite sauce, then just loosely close the foil back up for about...
  10. bruno994

    How well does fresh brisket freeze?

    I age mine for 28 days in the fridge, either from the kill date if I can find that out or from date or purchase.  I then either cook them that following weekend or freeze them for later use.  I have yet to have one go bad on me....I'm sure I will one day.  Beef likes to be aged, both wet and /...
  11. bruno994

    Advice for ribs

    You can go as simple as salt and pepper or as wild and crazy as your pantry will let you.  Or you can just make a trip to the store and find a good all purpose or pork rub, just about anything will work.  A good spritz with apple juice every 45 minutes or so won't hurt, you can even mix in some...
  12. bruno994

    LET'S TALK BRISKET!!

    I agree with Demo, looks trimmed, but with that small of a brisket, the point will typically be pretty small too.  You'll still get a few burnt ends out of it!
  13. bruno994

    LET'S TALK BRISKET!!

    Looks like a small packer, but I'm on my phone....no glasses, so the pic is a little small for my old eyes. Lol. Nice looking flat, just a small point.
  14. bruno994

    Need Immediate Help! Talk me out of a Lang 36 Original Patio smoker.

    I'm not saying you can't cook a great brisket without buying a Creekstone, just letting you know his biggest factor, in my humble opinion, to his success.  I cook the Creekstone Primes and occasionally a few other brands of Prime briskets in competition and they tend to stand head and shoulders...
  15. bruno994

    Need Immediate Help! Talk me out of a Lang 36 Original Patio smoker.

    Unless you are using a Creekstone Farms Prime brisket, gonna be hard to replicate his recipe..or at least his results, this is one of the key factors into his success, buying a higher grade of meat, which explains why he charges upwards of $24 per pound for sliced brisket...
  16. bruno994

    Need Immediate Help! Talk me out of a Lang 36 Original Patio smoker.

    We do know our brisket....lol
  17. bruno994

    Ribs

    I like to rub mine down 1 hour prior to hitting the smoker, but there any number of ways you can approach cooking them, and they are all the correct way!  That's what makes BBQ so much fun.  I have recently started brining my ribs for competition, and love the results so far.  I am using a brine...
  18. bruno994

    My stick burner. It's made by Bills Custom Cookers in Enid Oklahoma!

    Nice rig for sure.
  19. bruno994

    Smoking two batches of ribs.

    I would leave them whole, wrapped in foil or in foil pans and in a cooler.  Once ribs are sliced, the meat begins to gray and dry fairly quickly.  If you put them in something heated, like frog said, not over 150 to 160 degrees.  With that quantity, you should be able to put them all in a cooler...
  20. bruno994

    What's everyone's favorite wood to use?

    Hickory and Red Oak...that's what BBQ smells like to me.
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