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  1. IMG_0704.JPG

    IMG_0704.JPG

    • hbark
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  2. hbark

    First Brisket -- little help please

    Thanks.  I'm working out of my home office while doing this today, monitoring the temps on the remote thermometer.  I have a GOSM smoker, so I'm tweaking the burner knob ever so slightly as needed (I think I need to do that needle valve mod, but I'm really not sure what that's all about). I'll...
  3. hbark

    First Brisket -- little help please

    So this is the first time doing brisket for me.  Read all I could on here, combined lots of folks' advice into a document that I saved.  Got one from Sam's club, just under 9 lbs.  Rubbed and wrapped it last night and put it on around 8 a.m. today.  Here's a couple pics just before putting it...
    • hbark
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    • Replies: 24
    • Forum: Beef
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    IMG_0702.JPG

    • hbark
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    IMG_0703.JPG

    • hbark
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  6. hbark

    Rub ribs the night before or not?

    I'm trying a new approach tonight/tomorrow for a single rack (that had been in my freezer for a while and it's about time to cook it!). Last Christmas I got a book about smoking meats etc. and the author's approach is to marinate in plain old apple juice overnight.  Then put the rub on the next...
  7. hbark

    Brisket first time -- couple of questions

    Thanks for the responses! So many choices... need to find a friend with a Sams Club card. And that prime rib sure looks good! Bearcarver -- FYI the Churchville Inn's been closed for a few months, they had a fire.
  8. hbark

    Brisket first time -- couple of questions

    Thanks Al.  I was gonna try the pulled pork next.  Some friends and family members love to be guinea pigs when I test stuff like this.  I was thinking I could serve brisket (made earlier in the week) and pulled pork and some babybacks too.  In addition to the meats, we serve plenty of...
  9. hbark

    Brisket first time -- couple of questions

    So for our church auction this year, we sold a dinner called "Smoker Surprise", which we advertised as me smokin' something but not sure what, could be brisket, pulled pork, ribs, whatever.  Sold for $80/person for 10 people, yikes.  Anyway in the past I've done a decent job on babybacks...
    • hbark
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    • Replies: 10
    • Forum: Beef
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    Starting Up.JPG

    • hbark
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  11. hbark

    Another Sunday RIbs with Qview

    Thanks again for your comments and suggestions.  As was said, each time is an experiment!!  I didn't think the bigger racks looked done, should have put them back in longer, but I didn't leave enough extra time available before I needed to serve them.  One of my lessons learned -- allow more...
  12. hbark

    Another Sunday RIbs with Qview

    Hadn't used the smoker in a while, it was getting lonely without me: Smoked 3 racks of babybacks that I got from Costco (they sell pre-packaged 3 in a pack).  I had them in the freezer since last June.  Thawed them out over a couple of days in the refrig, then used Jeff's rub on all 3 (first...
    • hbark
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    • Replies: 17
    • Forum: Pork
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    About to Foil1.JPG

    • hbark
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    After an Hour.JPG

    • hbark
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    In Front of Grill.JPG

    • hbark
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    Smoker in the Snow.JPG

    • hbark
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    Rub On.JPG

    • hbark
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  18. hbark

    Baby Backs Planned for Sunday -- Couple of ?'s

    Thanks all for your comments and suggestions.  I'll be sure to post on Monday how it all worked out -- with Qview, of course!
  19. hbark

    Baby Backs Planned for Sunday -- Couple of ?'s

    Last year for our church's auction, we offered a rib dinner that sold for around $70/person.  I smoked 6 racks in my GOSM --- 3 different kinds of rub that I made up (and previously tried/tested) -- jerk, cajun, and Emerils.  Everyone seemed to like them, at least they said they did.  Some...
    • hbark
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    • Replies: 10
    • Forum: Pork
  20. hbark

    Do you coat ribs before rub or rub them naked?

    I started using the yellow mustard some time ago, and I do think it helps hold the rub on more evenly.  I've never noticed a mustard-y taste though.  All in all it probably doesn't make that big of a difference, but I'll keep doing it anyway.
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