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  1. TuckersBarbeque

    Brisket in cold rain and snow – what stole my heat?

    You are right, if it says it's 250 in the smoker, it's 250 in the smoker regardless of what the outside is doing... with one caveat. If it is windy, it does have the ability to keep dropping the temperature and making it work it's way back up, so you might find your average temperature was...
  2. TuckersBarbeque

    Oh holy night

    Didn't even read it, saw T-rex. Once I read it, I finally saw the manger. So it's definitely T-Rex Q'ing.
  3. TuckersBarbeque

    Brisket Fat Cap Up or Down?

    Fat cap towards the heat source.
  4. TuckersBarbeque

    ADVICE NEEDED LUMP CHARCOAL

    After reading all of these replies, I realize I'm in the minority... but when I cook with charcoal, I'm a Kingsford flavorless guy for the following reasons: 1. I can add whatever wood/flavor I need at my own choosing 2. I have been able to consistently and reliably count the number of...
  5. TuckersBarbeque

    A Very Merry Beary Christmas To All

    Awesome carvings man! Merry Christmas!
  6. TuckersBarbeque

    packer???

    Good! I'm glad to hear it. It all starts with the first one. It's tough to over-salt a brisket in my opinion as long as you dry brine it. If you put all that salt into it and then put it directly on the smoker, salt would be all you taste! Found out that hard way on that. You need to give...
  7. TuckersBarbeque

    Brand Newbie!

    Welcome from North Carolina!
  8. TuckersBarbeque

    packer???

    So how did you like it??? Anything you want differently?
  9. TuckersBarbeque

    packer???

    Hey man, that crust looks perfectly normal. ~9 hours in and you are at 187 IT? That sounds normal if you are running at 250 degrees with a paper wrap. It's looking good, don't freak out now. Get to 200-205 and do the probe test. If it isn't like jelly, then you can go into the hold by...
  10. TuckersBarbeque

    Cap steaks

    Cap steaks are great! Was that a cast iron cook?
  11. TuckersBarbeque

    Finally conquered a brisket flat

    Great job! I think you nailed it as well! The fun part now is to repeat exactly what you did before and see if you get the same result. I aim for repeatability...
  12. TuckersBarbeque

    Rib Weekend- St. Louis cut

    Welcome Johnny... First, your ribs look great! Very nice dark color, and a hint of bone peeking out. I am in the minority around here, and I wrap in butcher paper. It doesn't hold in the juices for a "braise", but it does tenderize a bit faster than not wrapping. Long story short, I do a...
  13. TuckersBarbeque

    Covid-19 sucks... big time...!!

    2020: I'm the worst year ever and you had a pig spit last year 2021: Hold my beer.
  14. TuckersBarbeque

    Reheating frozen steak

    I may get flogged for this... while I don't think I'd ever freeze a cooked steak, if I did and needed to reheat... I'd put it in the fridge for 24 hours, and then nuke it. There really is no saving it, and I don't have the patience to manage stove water without a sous vide.
  15. TuckersBarbeque

    packer???

    Hey Slater, You'll find several different opinions on how to do a brisket right. However, here goes my opinion: You have a full packet. The best deals for this are in the $2-5/pound range. First, you'll need to trim it. plenty of videos online about this, but the short of it is: Get rid of...
  16. TuckersBarbeque

    Hello from Vietnam

    Where in Maryland, Warren? Born and raised there. Lived everywhere from Hunt Valley, Timonium, Towson, Annapolis, Sykesville, Laurel, Hagerstown, etc...
  17. TuckersBarbeque

    Sup Dudes? From SoCal

    Hello from North Carolina! What Jim said. No fuzzy/blurry and make sure we get closeups. :emoji_laughing:
  18. TuckersBarbeque

    Smoker cabinet

    That looks great! I've been meaning to do something similar for awhile. You planning a stain or weatherproofing?
  19. TuckersBarbeque

    Hello from Vietnam

    That sounds like an awesome challenge, and I'm sure you can develop some awesome tasting recipes with what you have. Necessity is the mother of all invention.
  20. TuckersBarbeque

    Hey, from Boston

    Hello from North Carolina!
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