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  1. husker3in4

    Best pork chops for smoking?

    I bought a whole loin and cut it all up for chops. I cut them 1 to 1.5" thick. Put them in a brine recipe I found here and let it sit over night. I washed them off, put on some rub and put them into the smoker over cherry. The smoker was about 230 most of the smoke, but it only took about 50mins...
  2. husker3in4

    Best pork chops for smoking?

    Is there a difference between loin chop and rib chop?
  3. husker3in4

    Best pork chops for smoking?

    Pork loin chops? Rib chops? Blade Chops? Sirloin chops? Bone in or out? How thick? 1"? 1.5" I always figured a chop was a chop, but when I look close, there are different ones. Im going to smoke some chops for the fam this weekend, and want to know which type is more likely to have the best...
  4. husker3in4

    How to add thermometer to Brinkmann Gourmet Water Smoker

    Do I not need to worry about drippings getting all over it?
  5. husker3in4

    Baby backs Wednesday

    Sorry for the noobish question, but how are you guys freezing your smoked ribs? do you put them in a vacuum sealer? or just ziplocks? Heck, how are you reheating them after? do you let em defrost and just reheat in the oven at 350 or do you toss em back in the smoker frozen?
  6. husker3in4

    Smoking enhanced spare ribs

    The more I smoke ribs the more I go with only 1 hour wrapped. Longer than that seems to make them completely fall of the bone and still somehow dry - like they were over steamed. So 1 hour wrapped, tops.
  7. husker3in4

    Seasoning for pork chops before smoking?

    Do you just use your standard rub that you may be using for butts and ribs? or do you keep it simple with salt, pepper and a spinkle of paprika? Or something different? What about when pulling your chops out of a 24 hour brine, do you still season them or are they out of the brine and into the...
  8. husker3in4

    Trying pork chops.......AGAIN!!

    Do you season the pork at all? Or just straight out of the brine, onto the smoker?
  9. husker3in4

    How to add thermometer to Brinkmann Gourmet Water Smoker

    Hi again guys, I dont know I didnt think of a grill thermometer, lol. I picked one up on ebay for like $6! So my question now is, should I still put it in the dome lid, or should I put it on the body between the 1st and 2nd rack? Im thinking between the racks but Im worried the drippings might...
  10. husker3in4

    How to add thermometer to Brinkmann Gourmet Water Smoker

    I picked this up used the other day, but I want to add a thermometer to it so I can monitor the internal temp of the smoker. I've seen where people have put a thermometer in the dome lid, but Im wondering how to do it so that it stays put. Would I just drill a hole slightly smaller than the...
  11. husker3in4

    Noob brisket question..

    What looks like the grain in those pics is actually the imprint of the grates. I thought the same thing too at first. I realize there is the probe tender test, but every time I probe it, wont that be poking a hole in the meat that is just brimming with internal juices, and letting it ooze out...
  12. husker3in4

    Noob brisket question..

    Ok, got it. I will try the same way next time (except I will do a whole packer) but the difference is I will cut one end to make sure I can find which way to cut it, and I will REST it for 2 hrs. My question is, am I resting it still wrapped tightly in foil from the smoke, and wrapped up in...
  13. husker3in4

    Anyone have a simple recipe for smoked BBQ beans?

    Update: Made these beans on Saturday along with some pork burnt ends and some other goodies. They turned out pretty good, although a bit sweet. I omitted the jalepeno because Im looking for flavor, not heat. When I make them again, I will probably cut the brown sugar in half, skip the pineapple...
  14. husker3in4

    Pork butt burnt ends in a different way

    Update: These turned out badass! I made these, a chopped/shredded butt, some beans, potatoes and chocolate chip cookies. the burnt ends barely made it 20 mins and were gone! The poster on the link I followed was right, cubing them and applying rub BEFORE smoking was the key. Bark on all sides...
  15. husker3in4

    Anyone have a simple recipe for smoked BBQ beans?

    Thanks for the replies guys! I have to work this morning, so I made a batch of Dutch's beans last night, and put it on the smoker before I left for work @220. By the time I get home, they will have been on the smoker for like 4-5 hours, I hope that wont dry them out. I will probably give gary's...
  16. husker3in4

    Pork butt burnt ends in a different way

    Thats what I ended up doing. I put them on this morning at about 7am. I have to work until noon, so I lowered the head to 220. They should be more than done by the time I get home about 12:15, right? Then Ill sauce them throw them in a pan and back in the smoker. I dont need to let these things...
  17. husker3in4

    How to get more smoke flavor in MES

    I have an MES 30" (no glass door) that works pretty well. I got it to replace my old electric vertical water smoker. On that on I would just put 3 or 4 chunks of wood on the bottom, near the heating element and it would smoke for hours. I would get a nice smoke ring and lots of smoke flavor...
  18. husker3in4

    Pork butt burnt ends in a different way

    I want to make these for the game tomorrow. I made them once before by smoking a butt to 170, cutting into cubes, then saucing and putting them in a pan and back into the smoker for a cpl hours. Turned out pretty good. I was going to do it the same way tomorrow, but found a different way...
  19. husker3in4

    Anyone have a simple recipe for smoked BBQ beans?

    Im having people over for the game tomorrow, I am smoking up pulled/chopped pork & pork butt burned ends and will be serving with a baked potato casserole. I would like to add smoked BBQ Beans to the menu. So Im looking for an easy recipe that I can put into an aluminum pan and let it sit in...
  20. husker3in4

    Noob brisket question..

    So I took Smokymose's advice and pulled it off the smoker after 10 hours, wrapped it and put it in the oven at 300. It took about an hour to hit 203. I pulled it off let it rest for about 30 mins, and sliced it at about 150 degrees. While it was hot, it was delicious. Great flavor, nice and...
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