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  1. cornfedkiller

    Ribs getting TOO tender

    Thanks for all the help guys.  I would say the batch I made yesterday was my best to date.  The night before, I put mustard on them and then rubbed them.  I use a mixture of Lambert's Sweet Rub O Mine and Bone Suckin' Sauce rub.  I set the grill to 250 and put the 5 racks on.  Every half hour...
  2. cornfedkiller

    Ribs getting TOO tender

    Question for you guys.. I have ribs on the smoker right now, and some of them I'm starting to get a pretty good bend (they are a little thinner than some of the others, and maybe they were on a hotter spot on the grill).  They are JUST starting to crack on the surface a tiny bit, but down...
  3. cornfedkiller

    Which meat thermometer?

    What makes the Mavericks (or Ivations) great? The dual probes? Reliability? Accuracy?  Thinking about pulling the trigger on one! 
  4. cornfedkiller

    Which meat thermometer?

    Can you guys suggest me a good meat thermometer?  My GMG has one thats integrated into it, but I was playing around with it this weekend and checking temps with a different one and noticed at least a 15 degree discrepancy, so I don't think Im going to trust it.   I would like one that has a...
  5. cornfedkiller

    Smoking time for 9lb brisket

    I'm planning on starting it the night before, but I'm just unsure if I should start it at 5pm or midnight.  I just wasn't sure if it was only going to take like 8 hours, because if that's the case, I certainly don't want to start it at 7pm.   And if I get up at 7am and check the temp and its...
  6. cornfedkiller

    Smoking time for 9lb brisket

    Planning on making a brisket for a family gathering this weekend, and I think I have pretty much everything figured out (thanks to everyone here!) other than the time. Its a 9lb brisket, so I'm wondering how long you guys think it will take on my Green Mountain grill at 225 degrees.  I'm...
  7. cornfedkiller

    Ambient temp affect cooking time?

    Cant seem to figure this one out, so hopefully you guys can explain it to me.  When its 90 degrees outside, why does my stuff cook faster, and when its cold outside, it takes longer to cook?  Its still the exact same temp inside my grill where the meat is, isn't it?  We were discussing it...
  8. cornfedkiller

    Venison Roast? Please help!

    2 weeks?  Do I just put the roast in a big bowl in the back of my refrigerator for two weeks? 
  9. cornfedkiller

    Venison Roast? Please help!

    Cant remember what size his was.  If I remember correctly, I think I brined it overnight, and I didnt soak the roast in anything after brining (mistake).  I think I smoked with oak and/or hickory, but I was using my old MES which typically gave stuff a lot smokier flavor than my Green Mountain...
  10. cornfedkiller

    Venison Roast? Please help!

    Had venison roast at a friend's house once and it was awesome, so I had him send me his "brine", and it was made up of mostly tenderquick, so I followed his directions, and then I smoked it on my MES and the roast was a combination of horribly salty and VERY smoky meat.. It was not good at all...
  11. cornfedkiller

    Smoked wild turkey breast

    Wanting to try this.. How long did you brine it for?  (Can someone post a link to "pops brine", or tell me what it is?) What temp did you smoke it at?  What internal temp did you smoke it until? Thanks!
  12. cornfedkiller

    Set it and forget it brisket?

    I know Al mentioned he does this, but does everyone smoke their brisket in a pan so the juices stay with it? What if I don't have a pan that big? 
  13. cornfedkiller

    Set it and forget it brisket?

    Hey Al- I am running a Green Mountain Daniel Boone with a thermal blanket.  I should be able to get a solid 12-15 hours at 225 before I need to refill, so it shouldn't be a problem. 
  14. cornfedkiller

    Set it and forget it brisket?

    Thanks for the replies fellas- Few more questions/comments.. It's a good sized brisket (haven't weighed it yet), so it sounds like I should be alright to put it on fairly low (215ish??) and not have to worry about it being done too soon.  When I wake up in the morning, depending on what the...
  15. cornfedkiller

    Set it and forget it brisket?

    Sorry for ANOTHER brisket thread, but is there such a thing as setting it and forgetting it with brisket? All the recipes I'm finding online go something like "smoke it at this temp for X hours, then flip it over and smoke it for X more hours, spritz every hour, then wrap in foil and turn up to...
  16. cornfedkiller

    Ribs getting TOO tender

    And do you guys smoke meat-side down or bone-side down? I never know which is best..
  17. cornfedkiller

    Ribs getting TOO tender

    Was just reading through this thread again as I might be making ribs next weekend.  My question for you is this: You say you smoke them at that temp for 3-3.5 hrs, and then you sauce/glaze them at 15 and 30 mins, but I'm confused what you mean by this... You sauce them 15 minutes after that...
  18. cornfedkiller

    Ribs getting TOO tender

    Thanks for the replies guys.. that should give me plenty to go off of for next time!  Never heard of the bend test, but it makes sense to me because I've had ribs that got too tender before and I knew it IMMEDIATELY when I grabbed them off the smoker. 
  19. cornfedkiller

    Ribs getting TOO tender

    I dont foil them at all. 
  20. cornfedkiller

    Ribs getting TOO tender

    I have been using a GMG for several months now and I have done several batches of ribs on it, and I cant seem to get them consistent.  Sometimes they are awesome and I think I figured it out, and the next time they are overdone or still half raw when I cut them open.. I typically use baby back...
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