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  1. b8h8r

    food slicer

    I just bought this same model off of Amazon(it's now $10 cheaper than 2 days ago. Story of my life.). I have not used it yet, but I chose it because it was the only <$100 slicer that they carried that wasn't rated at 3 stars or less, and this was 4 1/2(after hearing Ron's comment I feel better...
  2. b8h8r

    Smoking pre-sliced brisket

    Well, that's a different one. Personally, I would rub and smoke them, and instead of taking them to 160 and then foiling them, Foil around 140 with a decent amount of liquid in the foil, and continue to braise them till you hit that 185 - 190 mark. Don't know, but that's what I'd try.
  3. b8h8r

    How to maintain thin blue smoke GOSM?

    Depends on if I'm planning on smoking, or if it's a spur of the moment thing...lol. I try for about 8 hours, and I do use chunks btw.
  4. b8h8r

    How to maintain thin blue smoke GOSM?

    Ya...take the chip box it comes with and throw it as far as you can.. I use a small cast iron, foiled tight with about 2 pin holes in it. I use soaked wood in the GOSM.
  5. b8h8r

    1/17 Brisket

    Jeff's rub
  6. b8h8r

    1/17 Brisket

    Well thats about all that is left now....
  7. b8h8r

    Fabricating the St. Louis Rib Rack, a pictorial tutorial

    nice tutorial...points for you.
  8. b8h8r

    Cornish Game hens

    Ya...we were short on prep time so I just split them @ the breasts and splayed them. I was still happy with the result.
  9. b8h8r

    Cornish Game hens

    So I lent out my GOSM to an employee of mine, and he brought it back on Friday. Since I had to work the next day, we decided to plan a little lunch for the three of us who were working. I spatched and brined 3 birds overnight, then dried them and rubbed them with some S&P, Garlic powder, dried...
  10. b8h8r

    1/17 Brisket

    I did like the flavor, and the injection really got it throughout the meat. I wish I had a little longer to let it set with the rub on (I only had about 3hr), but my schedule got pushed up, and I started @ o dark thirty instead of around 7AM, but all in all I liked it. I had a bunch of...
  11. b8h8r

    1/17 Brisket

    All rubbed up and onto the smoke. I put it on the BSNP around 2 AM. Ran it at 220-230 till 160^ and then foiled the pan and brought it to 190^. After a couple hours in the cooler she was ready to go. All rubbed up. @160^ getting foiled Ready to slice. Fin. All in all it was a good...
  12. b8h8r

    1/17 Brisket

    Well I picked up a choice flat, and decided to do an injection/marinade, and then rub it. Marinade is Bock beer, Worcestershire, soy, S&P, onion, garlic & rosemary. I injected the flat, then poured the marinade over it, and let it sit overnight. All the necessities. marinating ready to rub.
    • b8h8r
    • Thread
    • Replies: 11
    • Forum: Beef
  13. b8h8r

    Blazing Fire with Charcoal Chimney - normal?

    I've had mine looking like the afterburner on an F-16 before.....needless to say, the coals were ready.
  14. b8h8r

    Noob makin his own smoker

    Here's a good place to start.
  15. b8h8r

    Okay guys lighter fluid or not

    make sure you scrub that every time to keep it shiny too.
  16. b8h8r

    Looking for a thermo

    That is the Mav ET- 73.
  17. b8h8r

    Jumbo Injector &

    Anything he wants.
  18. b8h8r

    Looking for a thermo

    That's where I linked. I may have got "Amazon's" last one as I just got it today, but the one I linked too is cheaper,but it will probably take a little more time to get to you.
  19. b8h8r

    New to the forum

    Welcome aboard
  20. b8h8r

    Need a good rib sauce

    Click the link, give Jeff a couple of bucks and you will have a great rub and sauce recipe @ your fingertips.
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