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  1. smokey tex

    Hello from Hurst (near Fort Worth)

    Thank you!  Louie Mueller's is old school all the way.  They have been around since 1949, probably in the same building.  From the outside, it looks like some kind of aluminum shed with these huge sliding doors on the side.  I'm assuming this is for when it's cold, rainy, etc.  Both times I went...
  2. smokey tex

    Hello from Texas!

    Thanks Gary!  I like your Matthew 7:7 reference.  Some of my family lives in Lindale, which isn't too far from Whitehouse.  I couldn't help notice your reference to East Texas Style Brisket and Ribs.  Can you tell me how East Texas style differs from BBQ coming from other parts of the state? ...
  3. smokey tex

    Pork Spare Ribs

    I prefer a combination of hickory and pecan.  Cherry is also great, as others have mentioned.  I have had the most success smoking between 250 and 275 for 6 hours.  The only time I wrap is for hour 5, which I guess would be called 4-1-1.  Then, I'll unwrap again for the 6th hour.  This helps...
  4. smokey tex

    Smoking Disasters / Have you ever ruined anything you smoked?

    I'm just curious if any of you have ever tried to smoke something and completely ruined it.  Surely I'm not the only one!  Here are a few things that stand out: 1. Filet Mignon Roast - probably a bad idea to begin with.  I should have just had the butcher cut this into steaks.  Even worse, I...
  5. smokey tex

    What did you smoke first?

    The first thing I ever smoked was a sirloin steak.  I didn't fully cook it on the smoker, but left it on for about 30 minutes to add some (apple wood) smoke flavor before grilling.  It actually turned out great.  The first item fully smoked was a brisket.  Somebody bought it for me to smoke for...
  6. smokey tex

    Hello from Hurst (near Fort Worth)

    I just wanted to say "hey" or "howdy" to my fellow Texans.  My wife and I have been married for 16 years and we lived Fort Worth for 13 years.  Last August, we moved to Hurst (just a few miles away).  We have our own band and are involved with our church, on top of my regular job.  We...
  7. smokey tex

    anyone combining sous vide into their smoking?

    This may be a little different than what you were thinking, but yes!  After pulling brisket from the smoker and letting it sit wrapped for a couple of hours, I will cut the brisket into roughly 1/2 pound chunks.  Then, I will vacuum seal and freeze.  When I'm ready to eat some, I will let the...
  8. smokey tex

    Hello from Texas!

    Hey Folks! I am a husband, father, musician, meat smoker, on top of my regular job.  A couple of good friends talked me into getting a smoker about 12 years ago.  My first was a Char-Broil electric and now I use the Masterbuilt Electric 30.  I know, I know, so please don't judge! :)  One of my...
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