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  1. bigsmoketexas

    Buttermilk Brisket Brine

    Sorry if this has been answered, you just sat the brisket in plain buttermilk....for how long? And theres is not "buttermilk" flavor, but it just tenderized the brisket slightly or drastically?
  2. bigsmoketexas

    Dry rub

    Thanks. So just mixing it with pepper will give it enough taste? No need to add sugar or salt?
  3. bigsmoketexas

    Dry rub

    Fellas, i have a orange(maybe a tangerine) tree in my backyard. I want to make some kind of orange pepper rub and have no idea where to start. Is making a orange pepper rub as complicated as getting your own rub down? Would it be best to get it down to a peel or powder and how would i do...
  4. bigsmoketexas

    found a really cool place to get extracts and spices

    Are extract's good for bbq sauce?
  5. bigsmoketexas

    brisket injection

    Eh, every now and then ill smoke it old school. But i like the results of a injected brisket as well, sometimes more. I just was curious if there are any negatives with using beer as the liquid vs water or broth. Not really sure how beer pairs with beef.
  6. bigsmoketexas

    brisket injection

    So is beer as the liquid for the injection a no go?
  7. bigsmoketexas

    PK 360 Grill

    Id love to have that 360. I have the original one, any tips on putting a themp gauge on it?
  8. bigsmoketexas

    How to get a red/deep red on rub

    Never heard of that im about to find the nearest spot!
  9. bigsmoketexas

    How to get a red/deep red on rub

    Does achiote have a strong flavor?
  10. bigsmoketexas

    How to get a red/deep red on rub

    I usually get a great smoke ring, the red im looking for is in color of the meat. Lots of great information being passed here. Im taking notes. I dont use cherry wood as its expensive down here and burns quick, but when i did use it it fave great color and taste.
  11. bigsmoketexas

    How to get a red/deep red on rub

    Say i have a go to homeade rub that lacks redness. What are some ingredients i can add/adjust to increase the color?
  12. bigsmoketexas

    Dry rub

    Any way to enhance redness on rub?
  13. bigsmoketexas

    hot and fast brisket?

    So after almost 3 hrs in the egg, brisket is hitting 165 so time to wrap. Bark looks decent, wrapped in buther paper to save the bark. Im ready to see if the hype is real.
  14. bigsmoketexas

    hot and fast brisket?

    Houston. Im short on time for this smoke, and wanted to see if i could get it done. If its a success i plan to use this method for my next cater/plate sale.
  15. bigsmoketexas

    hot and fast brisket?

    Appreciate the input fellas its exactly what i needed to hear. Its my first attempt at hot n fast and didnt know what to expect.
  16. bigsmoketexas

    hot and fast brisket?

    Going to try this soon. So 275-300 is ideal for hot and fast? Is there still a stall period? 12lber will still be done in 6 or so hours? Do you still wrap, and if so at what point?
  17. bigsmoketexas

    LET'S TALK BRISKET!!

    Goin to do my first brisket injection this weekend. When should i inject? The night before when i rub it? Or right when im about to throw it in the smoker?
  18. bigsmoketexas

    smoked chicken

    I will be doing the hillbilly brine, but i want to inject also. Is butter and chicken broth good enough?
  19. bigsmoketexas

    smoked chicken

    If i cut my chicken in half, not Spatchcock, what should my temp and time look like?
  20. bigsmoketexas

    help with beef ribs please

    How do i go about choosing beef ribs that are thick like so? Im in houston, very rarely do i find beef rib racks, and beef rib racks with any meat. Any tips on how to spot a good rack or direction on where to go would be greatly appreciated.
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