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  1. ristau5741

    Ready for Winter

    2x 12 lb pork shoulders, 36 hour standard brine with citrus and basil. coated in sauce. Probably my mistake using a finishing/glazing sauce, but came out crispy crunchy in the end. on the smoker, ran about 260-270 degrees, after 6 hours at 165, I pulled out of the smoker and put in oven at 275...
  2. ristau5741

    Timing - Debating on when to start the smoker...?

    I have 2x 12 pounder pork shoulder going in a Sat AM. My smoke log says 2x 10 pounders, 10.5 hour cook time @225 internal temp ended at 195. I'm probably going to run them hot to cut the time down. What temp you cooking at?
  3. ristau5741

    Do you clean your smoker?

    Don't usually clean it, scrape the grates with a brush, burn of any excess grease afterwards, use a blower to clean out all the left over ash, after dumping as much as I can from the firebox.
  4. ristau5741

    Timing - Debating on when to start the smoker...?

    what protein?
  5. ristau5741

    Smoked Hot Sauce

    Q. is this ? A. Smoked hot peppers, and made into sauce? B. Hot sauce placed in a pan, and smoked? (i.e. like one would smoke bourbon)
  6. ristau5741

    Smoking withdrawal...

    I get that too, used to be on call once every 8 weeks, now do on call 3/4 weeks every month. and have one day to smoke, as backup on call, hoping nothing goes wrong with the primary guy, spent 3 hours on the phone day before July 4th while I was smoking, didn't like that, as least I didn't...
  7. ristau5741

    Smoke Boston Butt a few hours, finish a couple days later?

    Don't do it, did that once, ran late past 10PM and was tired after 10-12 hours, so I shelved it in the fridge until the next day. with it cold again, took another 10-12 hours to get it back up to temp and finish. (low and slow). A good 6 hour smoke should be enough to get smoke flavor...
  8. ristau5741

    Well, I made it!

    I gave my 600 week notice at work earlier in the month, mostly in fun but turned into a big joke gets lot of ribbing and short timer jokes. c'mon Jan 2031..
  9. ristau5741

    What am i doing wrong?!

    like others say, too much coals closing vents will not cool smoker, it'll heat it up, open vent the fire will heat up. I usually have to open the lid of the smoker until it cools off. then put lid back on.
  10. ristau5741

    So tired of the grind

    get up at 3AM... Start the fire... prep the meat.... throw meat in smoker... take out when cooked...load up the truck around 11AM..hit the road...go to the usual spots....sell for a while... until sold out....drive home.. clean up everything... get setup for tomorrow... hit the pillow around...
  11. ristau5741

    Nothing like a bacon and tomato sammie

    Forget the lettuce, try fresh basil leaves on there, tomato and basil sammies are great. bacon makes 'em better.
  12. ristau5741

    Favorite Leftover BBQ Recipes

    chilerelleno Thanks for the recipe. made it, sort of, over the weekend. My lil girl didn't want rice for dinner I ended up subbing mac & cheese for the rice, also subbed the onion for some fresh parsley and basil, and some tomatoes from the garden. turned out great, so great in fact, there were...
  13. ristau5741

    Favorite Leftover BBQ Recipes

    I wanna make some pork fried rice with leftover pork rib meat.
  14. ristau5741

    A5 Japanese Wagyu Brisket

    Personally I'd go the cook and freeze route, rather then the freeze and cook. At least that way it could be broken up and made into several meals or saved for several special occasions. JMHO
  15. ristau5741

    Out watering the plants...............

    I have a couple of Thai Dragon peppers, only 50,000-100,000 Scovilles, nothing to brag about there. I do like smoking hot peppers, adds a nice smokey flavor to chili's or whatever you put 'em in.
  16. ristau5741

    Whole Chicken Brine Quesitons

    i like citrus in my chicken brine, a nice orange or lemon chicken.. yum.
  17. ristau5741

    Smoking anything for Memorial Day Weekend?

    4 pound pork loin for CB, almost done with the cure process. Will also throw a couple of slabs of baby backs in the smoker too.
  18. ristau5741

    How long does smoked cheese last?

    Never had smoked cheese last that long, it's always eat it up, yum! GONE
  19. ristau5741

    Stupidity

    the bone in chicken to 165 bothers me. s/b 175 just to be on the safe side. Boneless chicken at 165 should be ok. whole chicken at 210 for 4 hours, to 165. not realistic. other stuff looks fairly good tho
  20. ristau5741

    Recommendations for my first Brisket

    at 3.75 you probably sounds like you just got a flat, they should take no time at all. My logs show 2 4lb flats at 240 take about 7 hours. so you should be right in around there. some smoke all the way through like I do, some wrap in butcher paper at 160 and finish up in the smoker to temp...
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