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  1. ralphbrown05

    to score or not to score fat?

    thanks man yea for his welcome home dinner, ill be cooking for 12 family members and 2 other marines thats coming down with him from north carolina...and im going a 6 1/2 pound pork shoulder, 8 or 9 pound brisket, and about 3 or 4 racks of ribs...please believe i will have lots of QVIEW, so stay...
  2. ralphbrown05

    to score or not to score fat?

    ok ill have to try it on my labor day/welcome home dinner for my cousin whos in the marines who just got back from africa...
  3. ralphbrown05

    to score or not to score fat?

    when doing a pork shoulder for sliced or pulled pork, does anyone ever score the fat cap while smoking fat side up?  and what difference does it make
  4. ralphbrown05

    First Smoked Chicken - Success - Details and Q-View

    dang that looks good
  5. ralphbrown05

    im an addict

    hello...my name is ralph...and im addicted to smoked food
  6. ralphbrown05

    First competition..

    the best of luck to you
  7. ralphbrown05

    tounge slappin your lips good pulled pork

    lookin good
  8. ralphbrown05

    how do bbq joints time to put there meat on

    so meateater, what were the business hours that yall ran, lunch, dinner, or just lunch...and what time did you guys open up shop?  and did yall run wood smokers, or the big commercial oven smokers?
  9. ralphbrown05

    Stuffed 5 lbs Pork Loin - QView...lots of Qview

    needs a beer and a cig after looking at those pictures
  10. ralphbrown05

    how do bbq joints time to put there meat on

    OK i just watched a bunch of clips on you tube of diners drive ins and dives, all were BBQ clips, and i was curious, what time and how often do they put meat in there smoker...do they just load the big cuts in first, then put there chicken, and ribs in next, because Ive had people tell me that i...
  11. ralphbrown05

    Pulled Pork - Success

    oh no...smoke it the day before, and BAAAAM tailgate food...and make them bring incredible amounts of beer...
  12. ralphbrown05

    Quick question(s) for pulled pork smoke.......

    the only thing with rubbing days before smoking is make sure that your rub is not high in sodium..if you rub the pork with a high salt or sodium rub then it may dry the meat out just a tad...
  13. ralphbrown05

    do you foil or not?

    ok every time when i smoke..no matter what it is, pork shoulder, ribs, and now brisket i always wrap it in foil once it reaches a certain temp...but im curious on how it would turn out with just smoking it unwrapped all the way from start to finish...when i wrap  it seems that i dont get a good...
  14. ralphbrown05

    my first brisket ever...QVIEW WITH FINISHED PRODUCT

    ok it took about 9 1/2 hours to do...for the first one it was pretty good...but i think the flat turned a little dryer then i like but it was pretty good, i smoked it fat cap up as always, but i never flipped it where the cap was down..not sure if i should have or not...but i saved the juices...
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  17. ralphbrown05

    my first brisket ever...QVIEW WITH FINISHED PRODUCT

    from what ive seen from it so far, and tasting the fat...words cant describe on how good it is..  
  18. ralphbrown05

    my first brisket ever...QVIEW WITH FINISHED PRODUCT

    ok the brisket is at 174 right now...i figure another 12 more degrees and itll be ready to go...then its resting time, then time to start on my home made mac n cheese
  19. ralphbrown05

    my first brisket ever...QVIEW WITH FINISHED PRODUCT

    ok here it is sitting at 154, before it got wrapped in foil..i couldnt resist so i tried a piece of fat and let me tell you...its like sex in your mouth...and no im not kidding
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