Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Brackness

    Mother Boatbum's instant cold remedy.

    yea i usually get the cup of noodles and drench them in sirachi hotsauce.. the hottness really does open u up... im gonna have to try this too
  2. Brackness

    Figuring out how to post Pics here is my Big Green Egg Table!

    looks great
  3. Brackness

    13 lb brisket

    getting there.. got it resting as we speak..
  4. Brackness

    13 lb brisket

    At 144 degrees
  5. Brackness

    Pulled a 16 month old top sirloin roast out of the deep freeze. what to do with it?

    Yeah I would do roast beef Sammie's. Smoke till 135-140 and let it rest and then slice.
  6. Brackness

    Beef Back Ribs Today

    Man those look awesome
  7. Brackness

    MY 1st Packer

    Since u separated it shouldn't take as long as a whole packer would. I'm doing one as we speak. I kept it all intact and plan on fooling around 150-160 and then cut the point of when it hits temp and doing burnt ends. I've read that when u know it's done u should be able to stick ur probe or...
  8. Brackness

    Beef short ribs

    Forluvofsmoke is on point with the tips. The couple times I've done beef ribs. I've basically done them the same way. I love them it's just ashame they don't have a little more meat on them.
  9. Brackness

    13 lb brisket

    It has begun!!! Good ole 13lb brisket. Injected with low sodium beef broth and some franks hot sauce and slather in amazing ribs big bad beef rub. Hopefully the small images are ok. I'll post more pics later
  10. Brackness

    the best rub

    blues hog or bone sucking rub
  11. Brackness

    BGE vs WSM???

    there are negative reviews about everything.. u do enuff looking there is prob bunch of complaints about the BGE also... i would look into them to much unless the neg are greater then the pos reviews..
  12. Brackness

    BGE vs WSM???

    Yeah i got one for Xmas this year and absolutely love it
  13. Brackness

    Ways to reload charcoal during smoke?

    Minion Method.. and u wont have to worry about adding charcoal if u do it right...
  14. Brackness

    The Minion Method Explained w/ Tutorial

    Royal oak is a good one.. usually Wal-Mart has it.. even the Best Choice brand is pretty good.. used it several times with good results everytime..
  15. Brackness

    BGE vs WSM???

    i agree i would do a 22.5 WSM and a 22.5 Weber gold series kettle..
  16. Brackness

    Long Blade Spatula for ribs

    why not use long tongs? that is what i usually use if i ever flip ribs
  17. Brackness

    BBQ Pitmasters: Season 3...Wrap up...

    It's no season 1 but it is way better than season 2. Glad tuffy is on there. Hope Harry soo competes on there sometime.
  18. Brackness

    What's the difference between a WSM and a Brinkmann Smoke-n-Grill except ten times the price???

    U get what u pay for. I've got both 18.5 and 22.5 Wsm and love them. Don't waste ur money on el cheapo's. If Wsm is too much look into building a UDS
  19. Brackness

    To Mod or Not To Mod a Char-Griller

    All I had was new therms and a charcoal basket. Everything else is over kill IMO
  20. Brackness

    Reverse Sear advice and Mental Help

    http://amazingribs.com/recipes/beef/searing_steaks.html this should help...
Top Bottom
Back
Clicky