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  1. jwbtulsa

    Boston Butt, GA style-ish

  2. jwbtulsa

    What's your occupation?

    Emergency Department trauma nurse, 12 years.
  3. jwbtulsa

    Thanks to Smoking Meat Forum

    Just wanted to say Thank You. To all members of SMF. You have all  provided me a great deal of knowledge and humor along the way. I have had some really great outcomes as a result of being a part of this community. Your endearing efforts to share your knowledge and experience will ensure those...
  4. jwbtulsa

    Amazing creature walks tightrope - caught on film!

    Elusive North American BBQ Snipe! Prevelant in all states due to hybridization of smoking techniques throughout the world. Recent studies have shown they are more likely to appear in location of really good Q and a combination of good comapny and good food. Most likely attracted to the...
  5. jwbtulsa

    Coffee as a rub ingredient

    Tried it on some Tri-tip steaks last night. Pretty good flavor but not special enought for me to drive 2 hours to get it. As a side note, the other half of the steaks were done using Tatonka Dust. It was killer.
  6. jwbtulsa

    Coffee as a rub ingredient

    Ok. You've sold me. I'll do half the tri tip with this rub and the other half with Tatonka Dust. Always good advice from SMF
  7. Coffee as a rub ingredient

    Coffee as a rub ingredient

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  8. jwbtulsa

    Coffee as a rub ingredient

    What do you think of this? No experience with coffee as an ingredient in my rubs but I love to try anything new. Gratitude for words of wisdom. Happy New Year as well.
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    image.jpg

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    • Album: Coffee as a rub ingredient
  10. jwbtulsa

    Newbie's first Tri Tip- Please Double check my plans

    Remember it will continue to rise in temp after cooking. I pull mine around 125-130. They can rise another 10F if insulated during their rest. Enjoy
  11. jwbtulsa

    Hello from NE Oklahoma

    Welcome from chilly Tulsa!  Thought about firing up the ole Hasty Bake but I see that the snow flakes are falling now. Think I'll just stay in and eat leftovers! Thansk for sharing.
  12. jwbtulsa

    Need advice on using apple wood chunks instead of charcoal.

    My stick burner is a bit smaller than yours and I can burn through a BIG pile of wood in  a single smoke. Plus it can be a challenge to keep the smoke thin and temps up.  I went back to using Ozark Oak lump charcoal as my base for heat. I do love me some apple wood though. makes for nice flavor.
  13. jwbtulsa

    WTF is this!!??

    ha ha, unifrom wind, ha ha ha...
  14. jwbtulsa

    Testing Jeff's Rub

    Bought them as a gesture of support to Jeff and his website. God knows I have spent a lot more money on worse stuff. I liked the fact that he ecouraged users to modify it to suit their own tastes. For those of us that were new to smoking it gave us a foundation to begin our smoking and BBQ...
  15. jwbtulsa

    Freezing Jalapenos for ABT's later?

    put some in a basket with some tomatos, an onion, and garlic; perhaps a bunch of cilantro. give it away as a Pico Xmas gift
  16. jwbtulsa

    Start N Stop Brisket

    I posted a while back a packer that I did using a couple of techniques I picked up here at SMF. it was really good and VERY moist. Hope this helps. http://www.smokingmeatforums.com/t/132019/smokyokie-chef-jimmy-j-brisket-with-a-cold-start
  17. jwbtulsa

    Cain's BBQ Spice

    Saw both at in our markets in Tulsa but the 12oz is the biggest size they would offer.
  18. jwbtulsa

    Start N Stop Brisket

    Some guys foil their briskets around IT 165 then finish their cook to desired final IT. A couple of times I have smoked packers to IT 165, drip pan underneath. Then I foiled the packer in the drip pan. Into the fridge overnight then reheated at work the next day.  They seem to be pretty good. Do...
  19. jwbtulsa

    Ways To Stack Smoking Wood

    wow. that is a lot of sticks.  wish I had that much time.
  20. jwbtulsa

    What's up with the obnoxious LOUD adds!

    I've never heard any audio in the ads.  I did get quite a laugh when I saw an ad for Arby's restaurant! Thought it was rather ironic to see fast food roast beef; given the nature of our forum.  You might have a third party cookie in your temporary internet files that is triggering certain ads...
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