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  1. stokensmoke

    What camera do you use for 'q vue

    I've got a droid turbo 2. Gotta be a way to post from my phone. Have a laptop be never use it and don't feel like transferring pics to the computer before can post them
  2. stokensmoke

    What camera do you use for 'q vue

    I hardly ever use my laptop - is there a way to upload pics from my phone?
  3. stokensmoke

    What camera do you use for 'q vue

    I've tried posting pics from my turbo 2 several times and every time I do I get a insufficient memory error and it boots me out. Any suggestions ?
  4. stokensmoke

    Think I finally dialed it in

    Gonna have to try the straight salt / pepper rub. Tired of mixing rubs and buying rubs looking for the right combo. You using a straight 50/50 ratio?
  5. stokensmoke

    Country Style Ribs, Basic, Simple, Good

    I've never heard of it before so I've never looked for it. Did a quick search and Walmart shows it by the case. Found a couple recipes to make my own. Will look around I'm kind of interested now.
  6. stokensmoke

    Country Style Ribs, Basic, Simple, Good

    Disco, Thank you for the link. Always looking for something new. Sauce sounds awesome gonna mix a batch up and will let you know. Saw the "HP sauce" and thought that was alot of Hot Pepper sauce lol. After reading closer I figured out it was a brand of steak sauce. That would have put a whole...
  7. stokensmoke

    Country Style Ribs, Basic, Simple, Good

    Disco, I didn't see your previous post on Your mustard sauce how about a lesson?
  8. stokensmoke

    New South Dakota Guy

    Where at in South Dakota? Ft pierre here
  9. stokensmoke

    HELLO FROM THE DAKOTAS

    Where are you at in the Dakotas? Ft. Pierre here. Grew up in SF
  10. stokensmoke

    Converting UDS

    Chuck roasts are basically the poor man's brisket. Similar meat / fat content. Cook um just like a pork butt. Wrap themnat the stall with a little beef broth and cook to 200-205. Ibstart checking for tender about 195. Been using a rub that's 1 part kosher salt, 1 part season salt, 1 part black...
  11. stokensmoke

    Converting UDS

    Usually go back and forth between Chuck roasts and pork butts. Pulled beef is my favorite. Will usually use half the Chuck for pulled beef and half for burnt ends. We have the smoker going pretty much every weekend.my wife will have me put a chicken on with whatever I'm making to use during the...
  12. stokensmoke

    Converting UDS

    Alright a fellow South dakotan - living in ft pierre now but grew up in Sioux falls. Been using a UDS for about a year now and have been very happy with it. Of course always hunting for the next upgrade. Started with the Weber kettle and the homemade smokenator. What kind of smokes have you been...
  13. stokensmoke

    My first Pork Butt cook on my Old Country Wrangler Smoker!

    Nice to find someone else who doesn't fill their rub with sugar. Feels like cheating to get a good bark. Tried a couple commercial rubs and did not like them at all - way to sweet
  14. stokensmoke

    baby flat - quick weekday cook

    I'm waiting for a good answer on this one. Bought a small flat - 1st one I've tried. Good tenderness, smoke ring, flavor etc.. But on the dry side. Wrapped at 150 IT, cooked to 201 IT.
  15. stokensmoke

    My first Pork Butt cook on my Old Country Wrangler Smoker!

    Awesome looking bark - what did ya use for a rub?
  16. stokensmoke

    Pulled Pork

    Don't think I've ever tried a purple onion but the rest sounds good.
  17. stokensmoke

    Pulled Pork

    I think the flasks look very cool. Guessing you're not gonna tell us what's in there though.
  18. stokensmoke

    Pulled Pork

    Sauce looks good - whatcha got going on there?
  19. stokensmoke

    Brisket flat question

    I have a brisket flat cooking on my UDS @ 250. Hit 160 IT in 2 hours. Was planning on wrapping at 160 but don't want it done too soon. My question is - if I don't wrap it is it going to dry out on me. Also did not inject and was planning a 2 hour rest in the cooler. Didn't want to let it rest 4...
  20. stokensmoke

    Making rub vs store bought

    OK how about a list of seasonings / spices that compliment specific meats. #1 pork #2 beef #3 chicken. Salt and black pepper are a givin.
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