Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. BRISKET 008.JPG

    BRISKET 008.JPG

  2. BRISKET 005.JPG

    BRISKET 005.JPG

  3. BRISKET 003.JPG

    BRISKET 003.JPG

  4. chaze215

    Have you ever or can I smoke ribs the day before and finish them in the oven the following day?

    Thanks guys! I use the 2-2-1 method for babybacks. So I think my best bet would be to do the 2-2, bring them to room temp, foil them up and refrigerate til tomorrow and then toss them in the oven or on the grill. I will let you guys know how it works out. Thanks again! Chaz
  5. chaze215

    Have you ever or can I smoke ribs the day before and finish them in the oven the following day?

    My parents would like me to smoke some babybacks for Sunday. However, im going to be busy on Sunday and not able to tend to the smoker. So is it possible to smoke them for 2 hours on Saturday and then carry thru on Sunday with 2 hours foil wrapped in the oven and then the last hour in the oven...
  6. chaze215

    First Smoke...not so good

    I did the whole spray of apple juice or whatever every hour on my 1st butt and it took forever as well. So what I do now is spray it down when smoke has stopped. This way when you have to open the smoker to add chunks/chips, you spray it down at that time and you wont have to open it up every...
  7. chaze215

    Question: Is there a reason (scientific or not) that we foil PP @ IT of 160?

    I am just wondering how 160 was the temp to foil (if you choose to do so). Why not 150 or 180? Just curious if there is in fact a reason why 160 is the chosen # as I sit thru a PP stall in the 140s. Thanks in advance!
  8. chaze215

    Smoking 19 butts for a youth group fundraiser, with QView

    Looks GREAT! How much money was raised and how much did you sell each container for? BRAVO!!
  9. chaze215

    First time RIBS!! W/QVIEW thanks for all the advice!!!!!

    Sounds like you have a good plan in place. The only thing I could add is that when you foil them up, you may want to add some apple juice before you wrap them up. This will give a nice flavor and keep them moist. Good luck and dont forget the Qview!
  10. chaze215

    Sliced hickory smoked pork butt with a Mexican flare....QVIEW!

    Meat: 2.5# pork butt Wood: Hickory chunks Rub: Salt, pepper, cumin, cayenne, chili powder, paprika and brown sugar. Smoke time/temp: 240-250 in a disposable aluminum pan til IT 195. A few squirts of SoFlaQuer's finishing sauce after being sliced up. These tasted AWESOME! It was my...
  11. PP ENCHILADAS 010.JPG

    PP ENCHILADAS 010.JPG

  12. PP ENCHILADAS 009.JPG

    PP ENCHILADAS 009.JPG

  13. PP ENCHILADAS 017.JPG

    PP ENCHILADAS 017.JPG

  14. PP ENCHILADAS 016.JPG

    PP ENCHILADAS 016.JPG

  15. PP ENCHILADAS 008.JPG

    PP ENCHILADAS 008.JPG

  16. PP ENCHILADAS 011.JPG

    PP ENCHILADAS 011.JPG

  17. PP ENCHILADAS 007.JPG

    PP ENCHILADAS 007.JPG

  18. PP ENCHILADAS 006.JPG

    PP ENCHILADAS 006.JPG

  19. PP ENCHILADAS 005.JPG

    PP ENCHILADAS 005.JPG

  20. PP ENCHILADAS 004.JPG

    PP ENCHILADAS 004.JPG

Clicky