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  1. light-it-up

    A happy ending...some great briskit Qview!!!

    Why thank you! And here's a little pre-Q view for y'all...she's a beauty: Edit: Well darn, the photobucket link isn't working. One of those days I guess.
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    A happy ending...some great briskit Qview!!!

    The recipes I've read here pretty consistently say to smoke between 225-250, if not higher...however, my Smokin' Tex very specifically says 190, and on their YuTube video they say 200. That's a big difference. Which is it? Don't wanna ruin a beautiful 8 lb Prime packer!
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    Do you ever brine your pork butt?

    OK, I'm giving the brine a try...went in yesterday afternoon. I did a variation on the Piggy Brine (thanks Baja!), left out the red pepper and the heat and added honey to it...I'll put the heat back in with a finishing sauce on the side. I'm also starting with a de-boned cut, it's butterflied...
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    Do you ever brine your pork butt?

    What temp do you smoke at to get it to 140 in 4 hours? 225?
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    Do you ever brine your pork butt?

    Not so much for moisture, but for flavor...I've made several of them and I always find that there's plenty of flavor out toward the smoke ring, but not much toward the center. I've used more smoke, less smoke, and usually buy the meat from Costco. Should I brine or am I doing something wrong...
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    My first brisket- not a bad start

    After nearly a year of pork shoulder and ribs on the Smokin' Tex, I decided it was time to play with the big boys and try a brisket. Started with a 7lb. trimmed flat from Costso (sorry no before pics,but it looked like every other trimmed flat). Gave it a good coat of Jeff's rib rub and let it...
  7. light-it-up

    My first brisket- not a bad start

    After nearly a year of pork shoulder and ribs on the Smokin' Tex, I decided it was time to play with the big boys and try a brisket. Started with a 7lb. trimmed flat from Costso (sorry no before pics,but it looked like every other trimmed flat). Gave it a good coat of Jeff's rib rub and let it...
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    OK boys, who's got the best brisket method on the board?

    Thanks guys- can't wait to get started!
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    OK boys, who's got the best brisket method on the board?

    I've smoked just about everything so far except for that...just came back from Austin, TX and the infamous Salt Lick and I'm in the mood...so post 'em up!
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    Bearcarver, you are the prime rib KING!

    Followed your recipe for a perfect roast last night. You could practically cut it with a fork, wveryone was impressed! A little Qview for the kiddies: Before: After: Completely forgot to get a pic of one on the place, I was so excited.  :)
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    Prime rib cooking time?

    Is there a better chance of the meat drying out if a cut it into two 4lb pieces?
  12. light-it-up

    Prime rib cooking time?

    Hey guys- I'm about to start on the infamous Bearcarver recipe (YUM) but with a much larger piece of meat. Of course I'll be cooking to an internal temperature, but just for estimating purposes, if his 5 lb prime rib took 5-1/2 hours, about what do you think an 8-1/2 pounder would take?
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    Christmas dinner ideas?

    Portion wise, do you figure a pound per person, before cooking?
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    Christmas dinner ideas?

    Found it, thanks!
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    Christmas dinner ideas?

    Anyone have a good prime rib method for the smoker? Rub or no rub?
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    Christmas dinner ideas?

    I've got it...smoked/roasted prime rib of Wagyu beef.  :)
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    Christmas dinner ideas?

    Hey gang- Looking to do something special this year...maybe prime rib in the smoker, but what else? What are some of the more interesting ideas you guys have for the holidays?
  18. light-it-up

    whos cookin today?

    2 - 7.5 lb butts went on the new smoker at 5am...good way to break 'er in!  
  19. light-it-up

    Smoking my first fatty (Bacon Explosion) today

    ok, WHAT IS THAT??? That looks great!
  20. light-it-up

    Any SoCal (LA/OC) gatehrings coming up in the near future?

    It's a little bit of a haul from me, but if i can I'll definitely try to make it...
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