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Matt,
Those look great, I have some family coming in this weekend and want to try them but i got a couple questions:
1. Do you spray them with anything to keep them moist?
2. If not, how do you keep them from drying out and breaking apart?
3. What kind of hamburger do you recomend? (lean or...
I have trouble getting my ribs to expose that much bone, is there something I need to do different? I normally only get about a 1/4 of an inch of bone showing if im lucky, and they seem to still have too much fat close to the bone. Any help would be great.
I had to leave my smoker for a couple hours so I wrapped it in foil at about 135-140 degrees instead of waiting till 170. Will the brisket still be ok? Is there anything I should do later to correct the problem if there is one?
Well it turned out to be 125 people, stared this morning. I have about 80lbs of brislet cooking right now. I have never done more than about 30lbs on my smoker so this should be a good test to see if my smoker can handle it. I will try to get some pics up soon.
Welcome catfish from right next door here in Temple. I am very familiar with killeen, i taught high school there for 3 years. This is the best site around, everyone will help anyway they can.
Most people would think it was stange for the birthday boy to cook on his own birthday, But i know i see it as another excuse to smoke some meat. I might be offended if my family didnt let me cook on my birthday. Happy Birthday and good luck, and if you get time you know we love the Q-view.
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