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  1. bear55

    To wrap or not to wrap....That is the question

    I always foil my ribs, however, there are many who do not.  My advice is to try them both ways and simply decide which way you like best.  You might find others in your household that prefer them the "other" way and that is okay too.
  2. bear55

    Smoked pork picnic with Qview running commentary

    Looking fine...
  3. bear55

    New to forum

    Welcome to the forum.  The search bar at the top of the page is an outstanding resource.  Have a question/problem requiring an immediate answer?  Simply search it. Richard
  4. bear55

    Missing Bear??

    Good luck Bear, see you soon.
  5. bear55

    Newbie about to cook his first brisket!

    Personally, I have never found it necessary to inject my briskets.  A nice rub like the one you mentioned is enough.  I plan on one hour per pound plus two hours at 235 as a time estimate.  I always foil my briskets at 165 and take them to 195-197.  I pull them and rest them in an empty ice...
  6. bear55

    Cured Boston Butt Three Ways

    I just made Canadian bacon following Bearcarver's methods and it was great.  Yours looks awesome. Richard
  7. bear55

    Hello from Wisconsin

    Welcome to the forum.  The search bar at the top of the page is an outstanding resource.  Have a question, simply search for the answer. Richard
  8. bear55

    Uhhhh Hi

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it. Richard
  9. bear55

    I'd call this chili, but FoamHeart won't let me! Ah to heck with it! Dirtsailor's white bean Smoked

    Personally, I am not so sure about the chili, but oh my that cornbread...
  10. bear55

    Greetings from the Eastern Shore of MD

    Welcome to the forum.  You'll find the search bar at the top of the page an outstanding resource.  If you have a question/problem requiring an immediate answer, simply search it.  Good luck with your new endeavor. Richard
  11. bear55

    I'm Baaaccckkk!!!!!!

    Welcome back.
  12. bear55

    Smoking A Brisket This Weekend

    Yes you can cut it, in fact, there is a tutorial here on how to separate the point from the flat. Richard
  13. bear55

    Baby Spinach w/ Andouille Cream Sauce ~ Foamheart

    Looks like some great eats there.
  14. bear55

    Hello from frozen NH.

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it. Richard
  15. bear55

    Inkjunkie Bacon...round 1....

    You said you "coated it with Morton's TQ and sugar."  Would you give amounts of both please? Richard
  16. bear55

    Hello SMF

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it.  Feel free to post any question you may have and someone will be along shortly to help you. Richard
  17. bear55

    Hi!

    Welcome to the forum.  The search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it.  Feel free to post any question you have and a resident expert will be along shortly to help you. Richard
  18. bear55

    Orange Lonzino

    Watching till the end.
  19. bear55

    Cherry Cola Babyback Ribs

    Sounds great.
  20. bear55

    Disappointed....

    Sounds really strange for a 3 pound chuck roast to take 11 hours to reach 199.  I am betting something up with temp either on machine or thermometer.
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