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  1. B

    Newbie Screw Up! Need help fast!

    When do you need brisket finished ? Couple hours 260-300 deg and will have nice bark. once wrapped brisket will go from 155 to 203 IT in couple hours.
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    4 big ole briskets (& a couple butts)

    Never heard of your pork rub ,but hard to beat Black Ops for brisket. Looks great!
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    How do you guys cook pork loins?

    Every time I go to Sams I see those big 20lb packages of pork loins. I was thinking refreeze in more usable 1lb packages. I have smoked then reverse sear to 145IT like pork chops and turned out well. What other ways do you guys like preparing this lean meat.
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    Flavor not penetrating into meat of baby back ribs; bark is good but meat is bland - help!

    I see a lot of major bbq teams wining $ that use mustard slather. Try a different meat suppler. With all the steroids there using for weight gain, chicken, pork and now beef dont have the flavor it use too.
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    Pork Tenderloin on a Stick - first try

    Looks great! How did you make that corn salad?
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    Advice on what Grinder to purchase

    My LEM #8 stalls if put to big of a piece of meat for first grind. Second grind is a a balancing act trying to get little balls of first grind to feed through feed throat. Thinking of buying a #12 with bigger feed throat. Dont know what brand I will buy.
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    Is there a good lighter for pits and camp stoves.

    That would work for camp stove but my propane pit is tight long reach.
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    Is there a good lighter for pits and camp stoves.

    White gas stove and propane pit. I looked at them but afraid every time needed would need to be charged.
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    Need a Pellet Smoker - recommendations

    Memphis is pricey but a true set it and forget it pellet grill/smoker. Been smoking 3+ times a week for over two years with zero problems. Have had nothing but problems with anything Camp Chef makes.
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    Is there a good lighter for pits and camp stoves.

    I like to keep one of those disposable 9" lighters around for lighting camp stoves and pits. Seems like they stop working after about a year even if still have fluid in them.
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    Propane tank gauge

    Pressure gauges are a joke for propane. Like they say best bet is use of a scale.
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    A couple of packages showed up today

    Sold me with the girls.
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    Advice on what Grinder to purchase

    Stay away from lem 8#. Too small and under horse powered.
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    Thoughts for venison pastrami internal temp

    The cure process guarantees the meat stays extremely juicy if I pull at internal temp of 142. Im afraid to try higher IT and ruin a venison round. Still working on my cure to achieve the corn beef flavor, but im close. Im out of venison so this project is put on hold till season opens.
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    Did I make my cure to strong?

    Ok not sure what happened to my roast. After Daveomak post my ratios would be off and needed to use one gallon of water I dumped out and made fresh batch. Roast was in strong solution for about 8 hours. New batch 1 gallon water,3/4 cup salt,1/2 cup brown sugar,1 tbs #1 cure, and other...
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    Need 60 ml syringe and needle for injecting meat.

    Next time heading out of STL will check Rural king. That Spitjack is a Cadillac.
  17. B

    Need 60 ml syringe and needle for injecting meat.

    I prefer using a fine needle because get less injection back out needle hole. Though jt would be easy to replace but not able to find locally or on internet. Any suggestions thanks .
  18. B

    Did I make my cure to strong?

    Ok found container that will hold 1 gallon Thanks.
  19. B

    Did I make my cure to strong?

    What I did was add correct amount of ingredients for one gallon of water. Container with roast in it would only allow me to add 1/2 gallon of water. Rookie mistake. No room in refrigerator for bigger container.
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    Did I make my cure to strong?

    Was going to try Pops cure on venison. Mixed up batch of full strength recipe and now realize container with meat in it will only hold 1/2 gallon of water. Will it be OK or do I need to dump 1/2 out and add a quart of fresh water. Also would it be OK to inject into 4" roast.
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