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  1. ristau5741

    Brisket pulled at IT of 210, flat tough?

    lemme tell yah, I did that once, ran out of time, (was getting real late) so I took my meat off the smoker and threw in the fridge until the next day, toook and awwwwfully long time (many hours) to get that bugger up to temp where it left off. (could have been a whole 'nother smoke). Just...
  2. ristau5741

    New to smoking doing my first sirloin

    Lookin' good !!!
  3. ristau5741

    60lbs of Beef Short Ribs

    YUM!
  4. ristau5741

    Labor Day Weekend

    looks like I'll be boiling tomato puree before labor day, have a about 100 San Marzano paste ripening on the table right now.
  5. ristau5741

    At what temp do you cube the point for burnt ends?

    When it is done. That's why they are called burnt ends, or about 2 hours before the flat is done if you want them ready at the same time.
  6. ristau5741

    Tips for making things quicker and easier?

    I have one of those storage boxes, the kind for storing outdoor patio cushions and stuff, have all my needs stored in there, right next to my smoker, (well all except lighter, lighter fluid, thermometers, and keys to the box).
  7. ristau5741

    First Time Bacon Help Please

    I got a Cusinart slicer from Bed Bath and Beyond, retail like 80 bucks, has a 20% off item coupon and got it for like 65 bucks, it's ok, a bit slow, moderate cleanup, and the part I really don't like, there is no real exit chute for the sliced meats, they just flop out the back side on to the...
  8. ristau5741

    No secrets...but any Rub tips? (place to start)

    Flavor Bible is a good book for any cook, I have a copy myself I use a standard 8-3-1-1 measure for the rubs I make. 8 part sugar, 3 parts salt, 1 part leafy green spice, 1 part other spices type of salt are a discussed issue item, and amounts to make 3 parts is different depending on the...
  9. ristau5741

    Two 6lb flats or a 12lb packer cut brisket for a party?

    I just did 2 6 lb brisket flats a few weeks ago, ran about 10 hours. 8 hours in smoker and 2 hours in oven at 250, came out at 204 deg. I'd recommend similar, do two flats, and when you hit the stall at 160-170, pull, wrap, and put in over until it's done, spend some time at the party with...
  10. ristau5741

    Ref; Ideas for Pears?

    smoked roasted pears http://lmgtfy.com/?q=smoked+pears
  11. ristau5741

    Food vendor supplies

    I was going to say, that's were a lot of small operators buy their bulk goods, either Sam's or Costco
  12. ristau5741

    newbie wood questions

    Try this helpful link https://www.smokingmeatforums.com/ams/wood-types-and-flavor.9469/
  13. ristau5741

    In Meat Thermometers

    I use an Ivation wireless BBQ thermometer, dual probe, ran me like 60 bucks back when I got it new. works well. doesn't have the fancy bluetooth and app, but it does work remote with a hand held unit. Only wish, that it had a clock on it. just looked, boy prices have come down, I may just get...
  14. ristau5741

    Ref; Am I crazy..

    cold smoke that bacon, cut off a few slices, and fry it up in a cast iron skillet, then make your corn bread in that skillet. crumble up the bacon and stir into your batter before baking in the skillet, maybe add some cheddar cheese to the batter too, bacon and cheese cornbread YUM!!!!
  15. ristau5741

    Convert brick fire pit to smoker

    found em.... for reverse flow https://www.smokingmeatforums.com/ams/reverse-flow-smoker-how-to-calculate-build-tutorial.9870/ Feldon's BBQ Pit/Smoker Build Calculator http://www.feldoncentral.com/bbqcalculator.html
  16. ristau5741

    Convert brick fire pit to smoker

    fumble..fumble..fumble... there are some calculators around here, they will help size the air intake holes and exhaust pipe size correctly. I bookmarked them, just can't find them now... ratz.
  17. ristau5741

    Picked up a big boy smoker, so I figured I'd come hang out with the big boys

    need some test runs...... looking good tho'
  18. ristau5741

    Brisket done too quick? Put this guy on at 7:30 A.M. , got to 170 at 1045. wrapped and got to 207 by

    and it's a good thing I didn't. figured I start early to get done early, smoke ran just about 10 hours, pulled at 204. then another 2 after dinner to get some burnt ends from the leftovers.
  19. ristau5741

    New Smoker

    check out the reviews tab above ^. there might be something there for you.
  20. ristau5741

    Brisket done too quick? Put this guy on at 7:30 A.M. , got to 170 at 1045. wrapped and got to 207 by

    mmmm. got a couple of 6lb flats I'm doing this weekend, was planning 7-8 hours and getting up for an early start. This makes me think that I should consider sleeping in a bit.
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