Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dewetha

    first smoke on Masterbuilt XL- just ok

    this is a better pick you can also see the skillet i use(vs a pan) it also acts like a heat barrier/sink http://www.smokingmeatforums.com/g/i/159058/a/103799/how-to-maximize-smoke-time-with-wood-chunks-or-chips/
  2. dewetha

    first smoke on Masterbuilt XL- just ok

    i picked up a enamel costed roasting pan from walmart for like 12 bucks. it's 9x11 i think. it you look at one of the pics in this thread you can see the pan at the bottom.
  3. dewetha

    first smoke on Masterbuilt XL- just ok

    did you upgrade the water pan? using a larger water pan, at least I think, help create a barrier between the heat source and the food. more indirect heat. 230-250 for 6 hours seams a lot for that temp. but burnt and dry can be just your process.
  4. dewetha

    Rib rub problem?

    this is my rib/pork butt rub. if take out the cayenne or reduce the amount it should have some kick but not much. I can't serve it too hot to my wife. acid reflux and she can eat it as is below. Ingredients 3 TBS sea salt -fine3 TBS Hungarian paprika1 TBS cocoa1 tsp Chiplotle1 tsp cayenne 60k1...
  5. dewetha

    Production UDS

    are you providing a barrel?  
  6. dewetha

    Production UDS

    What where you thinking in terms of cost and time to build?
  7. dewetha

    UDS fire basket upgrade

    very interesting.
  8. dewetha

    Good day for a brisket!

    good looking brisket real good price. 
  9. dewetha

    What smoker after Char Griller?

    why waste 400. unless you get  WSM or an MES you really don't see much in quality difference IMO. I',m searching high and low for good value and better equipment and really can't find anything but those 2 in that price range. anything i have seen is such a minor step up it hasn't been worth...
  10. dewetha

    First time brisket this weekend

    looks good enough to eat! :)
  11. dewetha

    My New Brining Container

    nice!
  12. dewetha

    Brisket On! Brisket On!

    thanks everyone. it was a great leaning experience and some decent food came out of it. it certainly was very tender. so some of the temp, times and technique can be kept.  I need to adjust the rub ingredients and the amount i put on. i need to use a stronger wood than pecan. I not sure it i was...
  13. dewetha

    Seeking Advice - Horizon 16" Classic v. Big Green Egg

    best of both worlds? What about a backwoods or pitmaker? I spend too much time looking for my smoker.:)
  14. dewetha

    Brisket On! Brisket On!

    Finished flat Sliced. Not much smoke ring but very tender Burnt ends done
  15. IMG_20130426_193201_320.jpg

    IMG_20130426_193201_320.jpg

    • dewetha
    • Media item
    • Comments: 0
    • Album: Brisket On! Brisket On!
  16. IMG_20130426_184446_262.jpg

    IMG_20130426_184446_262.jpg

    • dewetha
    • Media item
    • Comments: 0
    • Album: Brisket On! Brisket On!
  17. IMG_20130426_184321_611.jpg

    IMG_20130426_184321_611.jpg

    • dewetha
    • Media item
    • Comments: 0
    • Album: Brisket On! Brisket On!
  18. dewetha

    Brisket On! Brisket On!

    thanks fo the tips forluvOfsmoke. it seam brisket have more way to cook them than anything else i read. It my first and i willing to try many ways until i get like i want. the rub needs an adjustment. too much allspice. i wanted to add a little something extra but made the mistake of using a...
  19. 2013-04-26 18.27.16.jpg

    2013-04-26 18.27.16.jpg

    • dewetha
    • Media item
    • Comments: 0
    • Album: Brisket On! Brisket On!
  20. dewetha

    Brisket On! Brisket On!

    pulled it at 190. test poked it with a toothpick, here and there, and it slid in like butter! now wrapped and resting! 
Top Bottom
Back
Clicky