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  1. smokinjoeb

    Memorial Day BBQ for 85 people w/ Q View

    Thanks Scarbelly, i'd love it for my "home BBQ", so, feel free to post or PM the recipe to me!! But, for this one i have a local deli that i go to regularly making a big batch for me!  LESS PREP!! 
  2. smokinjoeb

    Memorial Day BBQ for 85 people w/ Q View

    i did it last year for 125.  and made two mistakes.   1st, my Q was FROZEN SOLID and i was scrambling to get it heated up in time for the dinner.          2nd, Bark gets mushy and had to disgard it.  so, i went this year with simple salt/pepper rub which works out well for reheating. 3rd, get...
  3. smokinjoeb

    Memorial Day BBQ for 85 people w/ Q View

    Here is my UDS fully loaded w/ 48lbs of Brisket for a Memorial Day weekend BBQ.  Gotta feed 85 people @ Catalina Island.   4 x 12lb Briskets used the simple rub of sea salt, pepper and lump oak/hickory charcoal.  about 10hrs to 185-190 and wrapped in foil till they cool!  30lbs of pork...
  4. Brisket Q View 5.2011.jpg

    Brisket Q View 5.2011.jpg

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  5. smokinjoeb

    best way to keep brisket for next day

    i reheat brisket for a big BBQ on memorial day. i'm cooking it a few days in advance, freezing it and re-heating onsite.  i put the brisket in large zip lock bags and put in simmering water until it reaches at least 170 temp.  comes out great!  i use this for sausage and pulled pork.  i...
  6. smokinjoeb

    Reheating smoked chicken

    I decided to pass on the Chicken for this event.  according to the catering spreadsheet i would need 25 chickens based on the estimate of people.  that's alot of smoking for my UDS!!!  I'm going with Brisket, Pulled Pork and sausage.  i can cook brisket 1 night, pork the next and the sausage is...
  7. smokinjoeb

    It was bound to happen

    + 1  
  8. smokinjoeb

    Reheating smoked chicken

    i will be cooking on Thursday to serve on Saturday.  will the skin not be rubbery by then?   The grills tend to be of the single nuclear high temp that would likely burn the skin!! 
  9. smokinjoeb

    Reheating smoked chicken

    I am in charge of a large Memorial Day BBQ this year again.  since the location has limited cooking ( no smoker, just some propane grills) and the crowd is big I need to prepare the food in advance and re heat onsite.  i'm thinking of doing some smoked chickens in advance.  remove all the meat...
  10. smokinjoeb

    I know this has been asked 1000 times

    i had to do this on Memorial day cooking in advance and reheating for over 120. i left the butt's whole and wrapped them good and put into large ziplock bags.  then i reheated them in doubled large ziplock bags and pulled.  they turned out great!
  11. smokinjoeb

    ABTs too hot

    after you clean the peppers try soaking them in diet sprite / diet 7 up or regular sprite/7 up for about 1/2 hr.  i've had very good luck with this to still keep some heat, but, not scare away the wimmin 
  12. smokinjoeb

    Wanna build a UDS

    i don't use a water pan in mine.    IMHO the key to good UDS is timing.  if you need to open it up you need to get in and get out FAST!!!  otherwise, the temps will spike up.  i have two racks in mine and if i am smoking the same thing on both racks, i need to rotate them 1/2 way thru to keep...
  13. smokinjoeb

    How and why did you first start smoking meats?

    Growing up in Texas eating good BBQ and Gulf seafood.  after i moved to California i couldn't find good BBQ or southern seafood.  So, i learned to cook out of necessity!!  I've been smoking Brisket, Ribs, Chicken and pork for the last 10 year and i've gotten more serious about it the last 5.    ...
  14. smokinjoeb

    Real basic brisket questions

    i get my briskets from Smart & Final too.  The sell the full packer briskets in the heavy plastic packaging. The point and flat is a brisket that has been cut by the butcher already. IMHO that's not the way to go for a smoked brisket.  I recommend the full packer.  I mean if i'm going to the...
  15. smokinjoeb

    Briskets w/ Q View

    I did the mustard rub earlier in the summer and i really liked it on the brisket.  my brother was visiting and thought i was nuts for using mustard on the brisket and pork shoulder.  but, he admitted it turned out great and said he would try it!   i did a huge smoke earlier this summer and i...
  16. smokinjoeb

    Briskets w/ Q View

    Standard 55gallon drum.  i just used the rough directions from the UDS forum.  http://www.smokingmeatforums.com/forum/list/199 my basket is about 6" deep and i reset it on some bricks.  
  17. smokinjoeb

    Made brisket for 40 people......

    very nice looking briskets!!  great job!
  18. smokinjoeb

    Briskets w/ Q View

    Daughters 10th B-day was a beach party at Surfside beach in Orange County, CA and i was in charge of the main dish, Brisket. I've been experimenting with a minimalist approach to my Briskets the last few smokes.  trim the large areas of fat off and rub with sea salt and pepper.    smoke it on...
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    P1000095.JPG

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  20. P1000095.JPG

    P1000095.JPG

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