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  1. bikenstein

    Good offer on a Maverick ET 73

    Decided to delete this post (the only way I could figure how) after findin out it wasn't a 732 and basically a promotion to get a credit card for any substantial savings. Anyway, I've got a 15 pound turkey thawin for my first turkey smoke. Gonna try a brine and do it at 300-325. Do you think...
  2. bikenstein

    Cross cut beef shank

    Thanks Woodcutter. The ribs were good but not a good cut. Mostly belly fat as usual from our Walmart.  Normally I trim spareribs to a St. Louis type cut but I wouldn't have had but a 4" rib rack left! From now on I'll drive the extra ten miles to the butcher's :)
  3. Cross cut beef shank

    Cross cut beef shank

  4. bikenstein

    Cross cut beef shank

    FAIL! Gotta braise the shanks in the house to finish. My coals burned out at 7 hours and the shanks are still a bit chewy. Long enough for the ribs though. After readin through the forum, I'm wantin to try some of these other smokin recipes. A lot of good info and a lot to learn here! :)
  5. Reunion 2013 001.JPG

    Reunion 2013 001.JPG

    • bikenstein
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    • Album: Cross cut beef shank
  6. bikenstein

    Cross cut beef shank

    I'm amazed that I'm gettin good results with so little charcoal in my WSM. I closed 2 vents and the third at 3/4. About five hours now maintaining 230 easy and the little snake still has plenty of coal left to do another 2 hours or maybe more. Ribs will be ready soon. My wife got impatient and...
  7. bikenstein

    Cooking times VS tenderness

    Bama BBQ, hope you realize I "aint got no problems with nobody" just funnin :) I don't really care whatcha call me either. I've been called Barkinstein, Brokenstein, Barfingstein, it just don't matter. :)
  8. bikenstein

    Cross cut beef shank

    I'm smokin the shanks with a rack of spare ribs in my WSM. I made a charcoal snake with coals 2 wide and 2 deep, nice and neat. I was kinda afraid that wouldn't provide enough heat, but after 2 hours the temp has maintained 225 to 235 with all vents open and an empty pan. Shanks are at 145. I'm...
  9. bikenstein

    First brisket

    JDoyle, I use my maverick et 732 and it's alarm to wake me if the temp gets off overnite. I use a coal snake and place wood chunks down it to keep the smoke goin for the time I want. I usually put mine on around eleven pm and have my WSM settled down by midnite. Never had to get up in the middle...
  10. bikenstein

    Cooking times VS tenderness

    different smokes for different folks :)
  11. bikenstein

    Cooking times VS tenderness

    WHAT?:):):)
  12. bikenstein

    Cooking times VS tenderness

    Bikenstein, not Bickenstein   Thanks for the warnin. Looks like I struck a nerve with Piggly Wiggly and Bama
  13. bikenstein

    Cross cut beef shank

    Thanks Woodcutter. Looks good and gives me an idea of how long I need to cook.
  14. bikenstein

    Cooking times VS tenderness

    Just testin' the the humour of this siteBoilin meat boils out flavor, but I do admit to thinkin about tryin it once in my newbie smokin days. After "smokin" two dozen large pieces of jerky, I found out my smoker's thermometer was readin 100 degrees low (Great Outdoor's gasser). I can't see...
  15. bikenstein

    Water and sand

    I foil my pan which is always below the meat. I only put water in to lower my temp when it gets too hot. Think I will try the sand though to help stabilize and maintain the temperature. Maybe the sand will absorb the heat on start ups and prevent the temp from rising too high initially. I have...
  16. bikenstein

    Cross cut beef shank

    Hi everybody. Just joined today and I love this site. Tomorrow I'm doin pork ribs but since my wife favors beef, I bought a piece of shank and thought I'd try it (got some beef brats as a backup just in case I mess up). Haven't found anything on beef shanks. Has anybody smoked these that can...
  17. bikenstein

    Remote Thermometer Transmitter Placement

    I used to put mine on a chair when it was new. Now I just hang it on the side of my smoker. Easier and it don't touch the smoker when hangin. I wouldn't do at temps over 350 though, then maybe I would
  18. bikenstein

    Cooking times VS tenderness

    Just boil your meat for an hour before you smoke it
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