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Ham for the Holidays
Any of them work well, fresh cooks like you would butt except you take to 160 internal. Parially cooked smoke intill you hit 140 internal. Fully cooked 140 is plenty for an internal. -
Hello To All
Good choice and you don't need to worry much about rust. Welcome to the Board. Jim -
Beef Tri Tip
Here is a link that explains it pretty well: http://bbq.about.com/cs/beef/a/aa071401a.htm I treat like steak as far as seasoning goes. It is low in fat so you can't over cook it or it will be tough, med rare max. Jim -
Beef Tri Tip
Tim The Tri Tip is off of the bottom sirloin, a triangular shaped muscle. Jim -
Competition Lessons
I would be happy to tell you everything but my rub recipes. First, when you are cooking (practice) put a time limit when the meat needs to be done and learn to work it so when your meat is not going to be ready within your time table you have techniques to get it finished. Foil is a friend when...- jminion
- Post #12
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Beef Tri Tip
Smoke gets laid on as long as smoke is applied. There won't be much smoke ring but not looking for it here. I personely prefer grilled the sear brings flavor notes you can't get without searing and I like the texture better (steak rather than roast). Jim -
Beef Tri Tip
NorCalBob Here is a technique that can be used with a different result from grilling. Sear it hard on grill then put on smoker for hour or two in smoke. Wrap in foil (add some apple juice and sauce if you like) and continue to cook until tender. Jim -
20 lb turkey??
Large birds can be smoked but I would add 1 TBS of TenderQuick to the brine. The TenderQuick will inhibit bacteria growth and make it possible to smoke larger birds. Jim -
kind of desturbing
Candy Weaver can flat cook also, the pellets she pedals are a great product also. Jim -
Brisket & Butt...
Internal temp is only a guide not the endall of gauges when doing BBQ. I do pull butts off of the cooker at 190 internal but I don't foil before that. Connective tissue needs time breakdown and by foiling you rush through stall. The stall is when connective tissue is breaking down, as the cells... -
Boston Beef Roast
It is a chuck cut called Cross Rib roast or Boston Beef roast, sometime an English cut roast. Normally it will be found boneless. Jim -
High temp method for smoked prime rib
I smoke prime Rib or Rib Eyes at 350 to 375 untill they reach 125 internal and then let it rest for about 30 to 45 min. Med rare center and some a little more done on the ends to make those sick folks that want it more done happy. Jim -
To sear or not to sear, that is the question.
Searing is to carmelize the sugars on the exterior of a steak or ?. With a brisket we look to create smokering and searing inhibits the formation of smokering. If your rub has sugar in it that would be burned while searing. So I don't sear. Jim -
Help with first smoke
OK, a baffle is a metal plate that is place at the top of the opening of the firebox where smoke and heat enter the cooker. The baffle keeps flame from entering the cooking and chamber will help keep ash out to a degree. If the vents to the firebox are facing into the wind, gusts can move... -
Help with first smoke
What is the cooker you are using? Is there a baffle installed? Jim -
North Carolina BBQ
JMack You are right mustard sauces are also a very well established tradition. -
Pork Butt and Foil???
What we do is cook unfoiled till the internal hit 190 to 195, but how it feels when inserting a probe is the test, should feel tender when the probe goes in. At this point the butt goes into foil and into a dry cooler for 2 to 4 hours. The benifits are great bark and while the butt is in the... -
North Carolina BBQ
Depends on what part of Carolinas your talking about, the vinegar with tomato above woud be from one area but a vinegar w/o tomato would be the standard in another area. here is one without tomato 1 cup cider vinegar 2 tablespoons salt 1 tablespoon brown sugar 1 teaspoon cayenne, can use... -
Pork Butt and Foil???
You don't have to foil, everything you do during the cook has an effect on the out come. It's is not a matter of right or wrong just cause and effect. If you foil you can't create bark that you get when not foiling. If you don't foil you can't get the effect of cooking time in apple...
