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  1. smokaholic

    Trimming brisket

    some people use toothpicks to point the way. I like my method just a bit better I also throw that little piece in right next to brisket and in about an hour of smoking its a great little nibble LOL. Glad I could help.
  2. smokaholic

    Questions about Butt Foiling

    Doesnt get much easier than that. Dont mess with perfection right :)
  3. smokaholic

    Questions about Butt Foiling

    a good finishing sauce...just enough to coat the meat not enough to swim in it, will make it moist again :) Pull it and then put about a cup of favorite sauce concoction for every about every 5lbs. thats what I do regardless of how moist or dry it is.
  4. smokaholic

    Questions about Butt Foiling

    its not really fine tuned, for my pork I rely more on temp than time. The time is a rough guideline cause there are so many things that cause it to take longer or shorter amounts of time for a large chunk of meat. Ribs are different so you can use the 321 or 221 timed method for ribs.
  5. smokaholic

    Questions about Butt Foiling

    I do a 3-3-3...First three I just let it smoke and spritz every hour and let bark develop next 3 hours I apply a mop sauce every hour fairly heavily. Now by the second 3 hours or 6hrs total its usually around 165. So I foil the last 3hrs and that usually gets it close to 195 205 for pulling...
  6. smokaholic

    Smoken Frozen meat???

    I frozen mine and it took at least 4 to 5 days to thaw in fridge but thats the best way to do it. Now im not a fan of letting it sit on counter for 6 to 8 hrs but its possible...just dont let it get to room temp. Let it get mostly thawed in package and while its still cold but mostly thawed you...
  7. smokaholic

    Smoken Frozen meat???

    now you cant put a frozen piece of meat on the smoker and smoke it...you would be there for days and it would burn the outside :) maybe thats why your friend said you cant smoke frozen meat LOL
  8. smokaholic

    Brisket with Qview and some other stuff

    Im practicing for a contest coming up mar 12th and 13th. Same process but more refined and better/different injection and rub. For this I used McPeake's rub me tender brisket rub, a bit to much black pepper for me but overall really tasty. My wife went to new orleans last saturday and she sat...
  9. smokaholic

    Brisket with Qview and some other stuff

    I do alot of briskets and this one was rushed a bit. Had a buddy come over with some frosty beverages so I might have let the temp drop and then rise to high a couple times or maybe even miss a few spritzes but it all turned out good. Here it is from start to finish. This is the largest one I...
  10. smokaholic

    membrane? ?

    I laughed pretty hard at that...I have accidently left membrane on and if you smoke like I do it turns to leather, you just cant bite through that stuff.
  11. smokaholic

    My Valentine Butts

    what temp in the oven?
  12. smokaholic

    10# Round Sirloin Tip, 12# Brisket all-nighter- qview

    I think he fell asleep or the caffiene wore off LOL...those are some monster pieces of meat. Cant wait for the cut up meat picks!
  13. smokaholic

    Pulled Pork Question

    Oh most definetly I can pull a pork butt and add a finishing sauce which is usually 1cup favorit bbq suace, 1/4 cup maple syrup 1/4 c brown sugar 1tbsp rub 2tbsp hot sauce. I can freeze or keep it sealed in fridge for a week and then microwave it and it still keeps its moisture and flavor even...
  14. smokaholic

    Smokin’ Screw-Ups

    I was carrying a metal cookie sheet full of ribs out to the new braunfel smoker. Put the pan on the wood planks and when I opened the smoker door the lip grabbed the edge of pan and flipped all three racks to the ground. Rinsed them all off again and re rubbed. I kept those for myself. Only a...
  15. smokaholic

    going to attempt first brisket

    I wish I had read through some brisket forums before trying my first brisket. There are tips here on how to trim it, how to cook it, and Im not surprised there isnt a post on how to eat it :) luckily brisket is very forgiving as long as you dont char the outside by cooking to close to heat...
  16. smokaholic

    Trimming brisket

    I trim the fat between point and flat to where it is barely connected. Trim most of the fat off the flat and find which direction the grain goes and then make a small cut off the corner showing which direction I will slice when it comes off. Cut is only about half inch in just enough to be...
  17. smokaholic

    fat side down or up

    I always do two. One for the wife and I and one I sell off like hot cakes at work. $7 a pound and generally end up breaking even.
  18. smokaholic

    fat side down or up

    i remove 90% of the fat cap and smoke fat side down. I get a smoke ring all the way around. People like the smoke ring and this way Im getting more "ring" meat. But like everyone says its all up to personal preference. I hate fat and dont care if it gives more flavor there are already several...
  19. smokaholic

    Poor Folk Smoker Brisket #2

    Awesome...i may have to barrow this.
  20. smokaholic

    Spares in Rib Rack

    you fold the foil up just right and they wont leak anything. Be careful about bones poking through though.
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