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  1. kcphilaflyer

    Brisket flat

    i may take this one out of the foil at 185 or so and do the last bit with no foil to set the bark.
  2. kcphilaflyer

    Brisket flat

    Ive got a 5 lb flat that I'm smoking tomorrow.  The last one if did I just injected with beef broth, rubbed, put it in the fridge overnight.  Smoked for about 4-5 hours then wrapped in foil until it hit 190 or so, then wrapped in towels and rested for an hour or two, came out great.  
  3. kcphilaflyer

    Mushy pulled pork

    if you keep wrapped and rested for 2+ hours even once the IT hits 200+, they're going to continue to cook for that time correct?  I foil at 160, pull at 200ish, open the foil and let sit for 30 mins to an hour then pull and have great results so far.
  4. Dry rub storage containers & BBQ sauce jars.

    Dry rub storage containers & BBQ sauce jars.

  5. kcphilaflyer

    Dry rub storage containers & BBQ sauce jars.

    I found these to use, work perfect! http://www.ebay.com/itm/NEW-Woodland-Scenics-Canister-Shaker-Set-32-oz-6-S199-NIB-/390458180817?pt=Model_RR_Trains&hash=item5ae91f04d1
  6. !CBJzR1wCWk~$(KGrHqYOKiYE0FRrFU7kBNGgn3JNOw~~_3.JP

    !CBJzR1wCWk~$(KGrHqYOKiYE0FRrFU7kBNGgn3JNOw~~_3.JP

    • kcphilaflyer
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  7. kcphilaflyer

    Why Did This Happen?

    im guessing you didn't smoke it for long enough.  what was the internal temp when you pulled it?  needs to be around 200 to pull nicely.
  8. kcphilaflyer

    Help with smoked turkey.

    here's my turkey, and I would go with a fruit wood, apple cherry or something, with chicken and turkey, I think hickory is too strong, but thats just me http://www.smokingmeatforums.com/t/125315/13lb-turkey-with-tqview#post_846514  
  9. kcphilaflyer

    How do you clean your oven thermo?

    I have a side fire box smokler and the overn thermos gets coated with brown juice smoke residue.  I tried the green spray stuff after but even that doesn't seem to work well because once its coated on, nothing seems to get it off. Anyone have any easy ways to keep those things clean so I see...
  10. kcphilaflyer

    first turkey - a little help with timing please?

    but i split mine, so it will cook faster, but still get an idea http://www.smokingmeatforums.com/t/125315/13lb-turkey-with-tqview#post_846514
  11. kcphilaflyer

    So I did the 3-2-1...

    Back when I started ribs, I came across an article that said with spares, do 3-1-1 instead, so that's what I do, at around 240-250ish, and they usually turn out perfect,
  12. kcphilaflyer

    Maverick 732 (finally)

    mine did the same thing when I first turned it out, just unplugged the wires and plugged them back in, turned back on and its worked like a charm the last 3 weeks.
  13. kcphilaflyer

    13lb Turkey with TQview

    right under 4 hours at 270ish with a .5 hour cooldown
  14. kcphilaflyer

    Char-Griller Smokin Pro with firebox- Mods

    youll need the 24x24 piece to make to work, at least for my 16" firebox it worked perfect. 
  15. kcphilaflyer

    13lb Turkey with TQview

    slowly stepping up to bigger things on the smoker and decided to try a whole turkey.  sorry not many pics as only had the camera phone around, but......... picked up a 13lb turkey from the grocey story. it was pre-brined, said it had the usualy liquid % to keep it moist, so just butterflied it...
  16. turkey3.jpg

    turkey3.jpg

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  17. turkey3.jpg

    turkey3.jpg

    • kcphilaflyer
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    • Album: 13lb Turkey with TQview
  18. turkey3.jpg

    turkey3.jpg

    • kcphilaflyer
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    • Album: 13lb Turkey with TQview
  19. turkey2.jpg

    turkey2.jpg

    • kcphilaflyer
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    • Album: 13lb Turkey with TQview
  20. turkey1.jpg

    turkey1.jpg

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    • Album: 13lb Turkey with TQview
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