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  1. TuckersBarbeque

    1st swing at lamb

    140 pull is a perfect temp. Great job, looks awesome.
  2. TuckersBarbeque

    Boston butt temp stall twice

    Great Advice Ray. It speaks to how truly consistent butts are. It's wicked hard to mess up. People definitely overthink it sometimes. Now other pieces of meat... thats for another story.
  3. TuckersBarbeque

    Toss the Brisket?

    Looks Great! Love the deep bark.
  4. TuckersBarbeque

    Vortex Rack of Lamb

    OH yeah.... I love the lamb! How long did that take to smoke to 130? I'm amazed at the crust you got for such a short cook!
  5. TuckersBarbeque

    Disaster!!!

    I love posts that have "DISASTER!" and "OH NO!" or even the "HELP!". Definitely click on these first. Sorry to hear man, i'm surprised to hear nylon gears though. Is that common? I've never seen that.
  6. TuckersBarbeque

    Toss the Brisket?

    Everyone here is in agreement. Keep going! You already hit 155 and that is more than adequate for beef (I eat my steaks at 130), so you could in theory take the brisket off and start eating it now... but that'd be gross. :)
  7. TuckersBarbeque

    Boston butt temp stall twice

    Sounds like you're doing it all correct and it's just an overly tough piece of meat. I'd wrap it and stick it in the oven. No reason to keep cooking the moisture away and wasting charcoal. On the flipside, it could be finished. I've had brisket and the occasional butt finish at 185...
  8. TuckersBarbeque

    Brisket on LSG

    Great looking Brisket! I'm assuming no wrap. What was the rub... looks a bit more than than S+P.
  9. TuckersBarbeque

    Danish smoker project

    That's a great looking smoker! Still can't see your pics, but raw and rusty it still looks gorgeous. Definitely never wet wood. Oak is a great starting place for practice because it's cheap, but getting into cooks I'd always keep a mix of Mesquite, Hickory, and Pecan on hand. Good luck!
  10. TuckersBarbeque

    What charcoal/lump do you prefer?

    I've seen it, but can't wrap my head around the claims... 4 hours of consistent heat from a single "tube"? 1 lb of tubes = 3 lbs of charcoal? They're pretty big! I can see why a single piece lasts longer.... Definitely interesting, I'd like to see more "large charcoal", but at that price it...
  11. TuckersBarbeque

    5 Degree Burgers

    Good looking burgers... but those fries!!!! Were those frozen fries or did you make those?
  12. TuckersBarbeque

    What charcoal/lump do you prefer?

    Kingsford Briquettes, blue bag, for long cooks. They are wicked cheap and available everywhere. Most importantly, they burn low and slow and are so consistent that I can count the number I need to dial in a temperature with super reliability. The problem with lump is that it burns really hot...
  13. TuckersBarbeque

    Black pieces of meat when grinding meat

    You definitely need the food grease on the thrust bearing and the attachment to motor interface. It'll keep your motor cooler and reduce the friction that causes metal wear.
  14. TuckersBarbeque

    SOLD Stumps Baby Smoker

    Further South... Ocean Isle Beach. You are about 2.5 hours from me. Not horrible. Look forward to pics and price.
  15. TuckersBarbeque

    First Brisket not so good.

    Agree with everyone here. Sometimes they are done earlier, and it needs to be by feel. I use a thermometer to tell me when I should start probing, and that's at 185. Every 20 minutes there after I go in and probe again. If it's not ready by the time I hit 200, I take it off, wrap in towels...
  16. TuckersBarbeque

    Pit Boss 700B Wood Pellet Grill

    Get it for $150, regardless. Worst case you get a few cooks on it, and if you don't like it you could easily sell it used for $200.
  17. TuckersBarbeque

    SOLD Stumps Baby Smoker

    I'm in SE North Carolina. Where are you?
  18. TuckersBarbeque

    Grilling a Prime Rib

    Like Thirdeye said, please evaluate your food safety. Some people, especially anyone with an early auto-immune disease, could get seriously injured. Try the fridge for a few days, or half a day in an ice water bath. Anything but on the counter! If you really must have it at room temperature...
  19. TuckersBarbeque

    Grilling a Prime Rib

    That looks great! So how'd it taste?
  20. TuckersBarbeque

    Grilling a Prime Rib

    Yep, because it is such a short cook, relatively to get the 115 degrees, you will need a higher temp to get the crust (moisture has to significantly reduce it's evaporation). Assuming you have the bones out and you've trussed it with string, a solid sear on the grill or under the broiler for a...
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