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  1. berninga87

    The Ribs went fast

  2. berninga87

    Strange chicken texture

    Was it cooked to an IT of at least 165 in breast and 175 in thigh? The only strange textured chicken I've had was because of over or under cooking. 
  3. berninga87

    12.5# Angus Beef Brisket FINAL PICS

     Looks great!
  4. berninga87

    Pulled pork and roast beef tonight! Finished w/ Qview

    I thought this thing would never get done! Stalled at 160 for just over 2 hours. Wrapped in foil and put in oven after 10 hours just for convenience and it was getting late. Nice part is I still had plenty of coal left over to finish it in the smoker if I wanted(didnt add any after I fired it up...
  5. Pulled Pork.jpg

    Pulled Pork.jpg

    • berninga87
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  6. berninga87

    Pulled pork and roast beef tonight! Finished w/ Qview

    And the cell phone decided to post that 3 times...sorry bout that
  7. berninga87

    Pulled pork and roast beef tonight! Finished w/ Qview

    Probed a little while ago, just getting over 150
  8. berninga87

    Pulled pork and roast beef tonight! Finished w/ Qview

    Just getting started. Bought a 7lb butt and 5lb beef roast last night Rubbed and in the fridge overnight Ouf of the fridge and on the smoker at 12:30(yes I removed the wrap..haha I forgot to before I took the picture though) USM all put together. She's ugly alright, but works great! Paint...
  9. Temp.jpg

    Temp.jpg

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  10. USM 2.jpg

    USM 2.jpg

    • berninga87
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  11. Butt.jpg

    Butt.jpg

    • berninga87
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  12. Fridge.jpg

    Fridge.jpg

    • berninga87
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  13. berninga87

    1st chicken attempt

    Definitely brine and rub!  Just cook them to proper temp and rest for about 1/2hr and enjoy. Chicken is a good learning tool for smoking bc of prices and time. and be sure to post Qview!
  14. berninga87

    Butt Day

    Looks good so far! Looking forward to pulled pics 
  15. berninga87

    First Pork Butt

    Sounds like they have you covered. You don't necessarily have to foil it either, the bark will be more pronounced if you don't. I like to put a pan on the rack right underneath to catch everything and still get some bark on the bottom. I know you dont have a leave in digital thermo yet, but if...
  16. berninga87

    Hot, garlicly indoor pork updated w/q-view

    That sounds like a really tasty marinade! and I think it would be great smoked. Have you tried cooking it at lower temps? what temp do you bring the meat to?
  17. berninga87

    How long to smoke a chicken?

    Thats a tough one, even if you get up again at 4AM after going to bed at 11 I feel like that would be too long..Mine usually take only about 3hrs max. Are you planning on brining them? That will help with moisture. I always brine mine and smoke between 280 and 300*. I suppose you could drop the...
  18. berninga87

    Breasts wrapped in Bacon

    Everything is better covered in bacon...
  19. berninga87

    Pulled Pork for this weekend (with Qview)

    Good job! My dog has figured out now when I start a chimney for the smoker that food will soon follow. and waits, and makes sure not to let me out of her sight!
  20. berninga87

    Baby Backs!

    Jeff's rub is a good choice! and not just for ribs
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