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  1. culpepersmoke

    Newest OTBS Inductees

    Congrats to all.
  2. culpepersmoke

    Leftovers special

    Nice job.
  3. culpepersmoke

    What makes the brisket flat dry?

    When I trim my brisket, I’ll save some fat and add that to a aluminum tray and set that in the smoker with the brisket. When it’s time to wrap, I’ll pour some of that tallow over the flat to help keep it moist. If I’m not wrapping I’ll still use that tallow as my basting liquid.
  4. culpepersmoke

    Hey all! What's for Christmas dinner?

    Lemon Garlic crusted leg of lamb with herb baby potatoes and carrots.
  5. culpepersmoke

    Lord Have Mercy...I think I'm about to get my internet back!

    We live in an area that has no cell signal and no internet options. I was able to get in on the beta testing for Starlink and we’ve been a fan ever since. The other day I was in a Teams meeting for work. When I finished up I realized my wife had been streaming Netflix and FaceTiming her...
  6. culpepersmoke

    Tri tip sammys

    Good looking Sammy’s. :emoji_thumbsup:
  7. culpepersmoke

    Mitten state new guy

    Salmon looks awesome. Welcome from Alpena.
  8. culpepersmoke

    My offset smoker project 12/07 - 03/08

    Vey nice. Having a great smoker is one thing, knowing you built it yourself has to give you a tremendous amount of pride.
  9. culpepersmoke

    Hello from Fenton MI!

    Hello from Alpena
  10. culpepersmoke

    FarmYard Sushi ( for lack of a better name ) couple pics

    Great job. Great pictures
  11. culpepersmoke

    Friday Tacos

    Made a quick and easy tacos with some left over smoked chuckie. Started off with some shredded chuckie, about a cup of beef stock, petite tomatoes, about 2 teaspoons of cumin and chili powder. Let that simmer down till liquid about gone. Served it up with some onions, lettuce, sour cream, a...
  12. culpepersmoke

    Hello All!

    Welcome from a former VA resident.
  13. culpepersmoke

    Things I learned this weekend

    Saturday was clean out the freezer day. I had 4 chickens, 1 Chuckie, 1 pork butt, 3 racks of baby backs and one 3 bone rack of plate ribs. Now I understand the Unwritten rule that without pics it didn’t happen but …. A couple of things I learned was even though I can easily fit all that into...
  14. culpepersmoke

    Quality Budget Friendly Trailer Smokers

    I sent you a private message about the HBT. Bottom line is I love mine and the folks there at HBT were great to work with. i no longer have a Facebook account but they used to have a popular FB page where you can talk with other owners.
  15. culpepersmoke

    End Of Season Prime Rib Feast (Tons Of Pics)

    That is one nice looking spread. Thanks for sharing
  16. culpepersmoke

    New To This

    Personally I cook with what grows locally, never looked into the cost of importing wood. If you have cherry, apple, oak, hickory all available to you locally then IMO you have some of the best woods available. Gonnasmoke has good advice for getting started.
  17. culpepersmoke

    Please critique my salmon cold smoker design

    That really looks great. Job well done. Let’s go fishing. 😁
  18. culpepersmoke

    Is pork safe to eat being wrapped raw?

    Looks and sounds great
  19. culpepersmoke

    Canada Goose breast

    So yesterday was opening day for goose here in Michigan. A friend called and said he’s bringing over some goose breast for me to smoke this weekend. Having never done a goose breast I started searching. It seems they are either done medium (140ish) or well (170 internal). I was going to do them...
  20. culpepersmoke

    Holding Brisket

    It’s a long thread but check out https://www.smokingmeatforums.com/threads/brisket-dialed-in-finally.315072/#post-2348989 im going to try this on my next brisket , keeping it warm in a Sous vide bath until I serve it the next day
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