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Hey Kids...What do you think of the Brinkman Pitmaster Delux
Thanks, but I had someone all ready PM me the mods. I did two of them just did not moved the temp. I have to say it is a lot better. My cook times have gone down a lot. What is nice is that I can put things closer to to the firebox to cook a little faster if needed but it will no longer char...- veener88
- Post #24
- Forum: Charcoal Smokers
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reheating pulled pork in large quantity
That is a good idea. I have heard of that idea but never thought if a turkey fryer to use for it. -
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beef clod or shoulder looks interesting
I do have some tips though for someone trying this meat. First unless you are having a lot of people over plan to have a lot of left overs. The meat is very heavy and will fill you up. Keep the rub simple. The meat has a lot of taste/ When carving watch the grains of the meat. They will... -
beef clod or shoulder looks interesting
OMG is all I can say. After 11 hours on a smoker the clod just came out so great. I am not sure what I like more a brisket or a clod now. I have to say part of the great taste was the peice of meat. I picked it up about an hour after they cut it off. The beef had such a strong taste and... -
beef clod or shoulder looks interesting
Well thanks for the link. Know what for the hell of it I will try the fat cap side down. Just wondering should I still not need a mop to keep the top moist? I do have to say there is still some nice fat at the top and with how thick the fat is in a few places this might not be a bad idea at all. -
beef clod or shoulder looks interesting
Ok I thought you wanted the fat cap to keep the meat moist. To get the rub in I will some times slice the cap to allow the spices to get under the cap. I have to say with a brisket I have never had issues with the meat at the bottom with the fat cap up. Could this differ per the type of smoker? -
beef clod or shoulder looks interesting
Well change of plans. They did not have a good brisket for me. The one they thought would work was to lean so I will see if they can have a clud ready for me tomarrow. I will cook it till about the 190 like jminion stated. Just wondering two things though. What is the cook time per lb on a... -
beef clod or shoulder looks interesting
Thanks, I think I will do this after next weekend. It sounds like a little but of a chalange. I will just need a lot of foil. -
beef clod or shoulder looks interesting
I think I will try it in a few weeks. I got the call back for brisket and clod it is $1.99 a lb at my local butcher. I guess that is not to bad because when I call it in tomarrow for the brisket It will come right off the cow that day and be ready for me Saturday I hope. My house wants... -
beef clod or shoulder looks interesting
Thanks, Well I called my local butcher today on this cut and the first lady I hit had no idea what I was talking about. Then I got the butcher. I was told that was a very rare cut to ask for they lucky if they get asked for it twice a year but they can cut it for me they just have to figure... -
beef clod or shoulder looks interesting
The link does not seem to be working for me. I can not click it. Neal -
beef clod or shoulder looks interesting
I was just watching BBQU and I have to say I just saw make a beef Clod. I have to say I have never heard of this cut. When I saw it I liked it. It was very simple and almost looked like a pulled beef. What I am wondering has anyone made one of these and if so how hard is it and what temps do... -
Another Pork Back Rib attempt
Thanks, Yea it drops a little but not much. It always happens right around that temp. -
Another Pork Back Rib attempt
I have a off set like you and I have the some problem with some meats. I have found out after doing the mods to the smoker I had to move the meat to a warmer spot or do a increase to about 250 for about 10-15 min. The meat will all of a sudden go up and then I can let it go back down to 225... -
Thanks my smokers are getting work outs.
I just wanted to say thinks to everyone on this board. With the help on the mods to improve my smoker to just tips on the board. Today I did chicken for the first time this year and I was just shocked how much the mods lowered my cook time by over a hour and my chicken was so much better...- veener88
- Thread
- Replies: 1
- Forum: For New Members
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Making beef ribs first time this weekend
Well I did try them today and they came out all right. I did the "Best Rib Rub" rub and I found it to be a little to much on the meet. Just took away from the meet. When I pulled the membrain I thought I had it all and that the thin layier on it should stay I was wrong. I needed to pull it... -
Making beef ribs first time this weekend
A few weeks ago I got lucky and dealed with my local Myiers to get some beef ribs for just a $1lb since they expired that day and I cleaned them out of all of them. They have then marked at Choice Beef back ribs. I think they are short ribs. They are only about 3/4 inch thick and about 4-5... -
My First Whole Bird
Wow that has a weird color to it. What did you use on it. -
smoking chicken legs and thighs
I have a very simple way of doing them. The night before I take some 100% apple juice and tent them. The next morning I get it up to about 225deg and about every hour I mope them. Depending on the size they will 2.5 to 4 hours with the quarters. It is very easy to do and the apple just adds...
