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  1. worm304

    14 hour Brisket with plenty o' pics.

    Good. It doesn't have a ton of orange flavor. Sweet with a little tang.
  2. worm304

    14 hour Brisket with plenty o' pics.

    Pulled was still good. Used a sauce I bought at an Orange grove that we went picking at a few weeks ago. Ends. Thanks for looking!!
  3. worm304

    14 hour Brisket with plenty o' pics.

    This was my second packer attempted. I was a little bummed as it was over and my slices didn't hold together as well as I wanted. Goes to show you that temp temp is not the way to determine when a brisket is done. Overall I was pleased. The burnt ends were money. 15lb. prime packer from...
  4. worm304

    A New Way To Turkey!

    Looks amazing! I'd say the juice was worth the squeeze on that one. I like doing chicken lollipop legs but sometimes I just don't have it in me to do all the prep work. I have to give this a try and hopefully it comes out as pretty as yours did.
  5. worm304

    Spares and Beef Shorts (w/qview)

    I've seen time and time again people who do brown sugar, squeeze butter, honey or agave, and tiger sauce in their foil. I did all of those many times but without the agave and thought they were sweet and never liked them. I can only imagine how sweet they would be with honey. Parakay squeeze...
  6. worm304

    Spares and Beef Shorts (w/qview)

    Thank you, kind sir! I am still tempted to do boneless short ribs from Costco if I can get them as a whole roast instead of cut into strips. I keep thinking it would be an easy cut to smoke as the fat content should be consistent and the strips always seem to be pretty well marbled.
  7. worm304

    Spares and Beef Shorts (w/qview)

    o yeah, I've read your post before. I will probably attempt to cut some dino bones from a whole prime rib when they go on sale at publix around Easter. Whole rib roasts are usually $7.99 l/b some times $6.99.
  8. worm304

    Spares and Beef Shorts (w/qview)

    Still some fat in there that didn't render and they were tough coming off the bone even though I pulled the membrane. O well, It was my first attempt. Won't stop until I get it right. Plan on going 3.5 at 235 and then 1.5 at 250 in foil next time.
  9. worm304

    Spares and Beef Shorts (w/qview)

    Yeah. The beef needed longer. Since I have read that people do 3-2-1 on those beef ribs I figured they would be similar to spares. When I probed the beef I was getting 205 and they felt tender with a toothpick so I figured they were done. I don't think they were a very good cut. I got them...
  10. worm304

    Spares and Beef Shorts (w/qview)

    I have a couple slice pics Ill post in the next hour or so.
  11. worm304

    Spares and Beef Shorts (w/qview)

    Did some spares and beef short ribs for my parents yesterday as they are visiting from the north. The rack of spares was one of the best cuts I have found and I was very pleased. This was my first attempt at an uncut slab of beef shorts and they probably needed another half-full hour in foil...
  12. worm304

    Costco Beef Short Ribs but as a roast?

    Nice! I think I am going to give it a go. I just hope Costco has them whole. Planning on getting a bigger chunk and halving it. I'm only cooking for my parents and don't want to do an entire brisket so I figured this would be a good alternative. Ive done plenty of chuck roast so want to try...
  13. worm304

    Costco Beef Short Ribs but as a roast?

    So I have seen been searching and I see plenty of posts about the strips of boneless beef short ribs. Has anyone asked if they can get these as a roast instead of strips and if so how was the result with the method you used? Thanks!
  14. worm304

    oklahoma joe's smoker?

    Thanks. That would be what I am interested in. I am assuming shipping is a couple $100? So the bottom line has to be over $1000.
  15. worm304

    oklahoma joe's smoker?

    Can anyone recommend a mid level unit that is better than the oklahoma joe but less expensive than the higher end models listed in this thread? Something around $800 that doesn't need as much mod'ing?
  16. worm304

    WSM 22 Over Night Cook

    Thought this was a good thread to ask a question. I have used my digi q on 2 overnight smokes. I did a brisket with the water pan 3/4 full. It held 225 great for the first couple of hours I was awake. When I woke up the temp was spiked to 275. I am assuming because the water pan depleted...
  17. worm304

    Trying a more complex rub. Thoughts?

    Well, I didn't like it. I added cinnamon. I can't pin point exactly what it was but I have come to realize I am more of a simple kinda guy. I made the same rub but threw out the all spice, cinnamon, ginger and celery salt. I also cut back on the salt, added a little more brown sugar and a...
  18. worm304

    Trying a more complex rub. Thoughts?

    Thanks for all the input, gents! I just like putting together rubs. It gives me something to look forward to at the end of a long work day. I am going to grill up a pork tenderloin tomorrow so I plan on using it to see how I like the flavor. If it's tasty I'll be using it on a 9lb. butt I...
  19. worm304

    Trying a more complex rub. Thoughts?

    Probably using it for pork. Do you think the ratios look correct? Im not a fan of too sweet or too spicey so I used more raw sugar than brown and skipped the cayenne. Thanks for any input! 1/3 cup raw sugar 1/4 cup light brown sugar 1/4 cup kosher salt 1/4 cup paprika 1 TBS garlic powder 1...
  20. worm304

    HELP! Having pit temp problems!!

    Nice. I was definitely worried it would fall apart at 205 but man it was perfect. I do have 3 probes and maybe I'll go that route for sure. I am not sure why I haven't given them the boiling water test yet but I plan on doing that tonight.
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