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  1. caribou89

    Has Anyone Attended Steven Raichlen's BBQ University In Colorado?

    I bought his BBQ bible off amazon when I first got my first electric smoker. I was so disappointed. In Texas the only thing we refer to as barbecue is smoked meat. Everything else is grilling. I didn't know that and I ended up with a giant book full of grilling recipes and almost zero mentions...
  2. caribou89

    Burnt ends???

    Cooked it longer. It's not about meat temp. Don't pull it off until you can stick a toothpick in the flat and it goes in like a hot knife through butter.
  3. caribou89

    Time to build me a smoker

    I've never seen a firebox so far away from the smoker. Will you be doing mostly cold smoking? Or will you get plenty of heat because the pipe is large?
  4. caribou89

    My first brisket smoke

    Yep. Turkey fryer thermometers are supposed to work well. I just put my digital therm on the grate.
  5. caribou89

    First time burnt ends

    That's exactly what I ended up doing. Only I waited til it passed the probe test. And they were goo-ood.
  6. caribou89

    First smoke 19.5lb pork shoulder question

    That's not true. Authentic BBQ is about meat and smoke. I cook a 12 lb brisket in 6-7 hours in my UDS at 300-325 and it's as good as any brisket I've ever had, and better than most.
  7. caribou89

    "Straight" Grilling Ribs?

    I can't see mysel ever boiling ribs, but if I ever had to, I would season the water heavily, then season my ribs again after they were boiled.
  8. caribou89

    First time burnt ends

    I know how to make them. My only question do I separate the point and flat straight off the smoker, or should I wrap and rest it as a whole brisket first?
  9. caribou89

    My very first smoke....

    I use the wood from Walmart or academy and it does great. Wood is wood. As log as it's the type you like. Your bitter taste probably came from the mesquite. But lighter fluid taste can stick around too. Same reason I never use match light for BBQ.
  10. caribou89

    Ugly Drum Smoker

    The hole between your firebox and smoke chamber looks really small. It's not letting enough heat in.
  11. caribou89

    OK my first 2lb brisket!!!!

    8 hours for a 2lb brisket seems like a really long time. Either your smoker therm was way off, or what ever probe you were using was way off. I'm betting on both.
  12. caribou89

    My first brisket smoke

    Also just a tip I've picked up for briskets on an UDS. Smoke them fat cap down with the direct heat. It protects the meat, and the fat drips into the coals creating a delicious briskety steam.
  13. caribou89

    My first brisket smoke

    I can tell you exactly why. The thermo on your UDS is a short probe more than likely. The side of the UDS is going to be a lot cooler than the center. On my UDS it's 50 degrees. So you were likely a lot closer to 300 degrees in the center. You just introduced yourself to the wonderful world of...
  14. caribou89

    What to buy now that my grill is dying

    Take a look at the smoky hollows at SAMs club. Offset smoke box, charcoal grill, gas grill, and an infared sear plate. $499
  15. caribou89

    Baby back ribs...help...first time!

    As the other guys said, that's should have been 2-2-1. Just a typo
  16. caribou89

    First Boston Butt

    Pork butts are very very forgiving. Crank that temp to 300. You can wrap it in foil first if you want. But 235 is pretty low. I always do my butts at 275. But I know lots and lots of guys do the low and slow thing. But im becoming a hot and fast guy.
  17. caribou89

    Baby back ribs...help...first time!

    250. 2 hours in the smoker, 1 hour wrapped in foil, then one more hour in the smoke. Check for tenderness with a tooth pick. But they may be falling off the bone by the time they get out of the foil.
  18. caribou89

    smoking my frist brisket today

    If you do it at 225 it's probably going to take 24+ hours. Do it at 275 and it'll go faster.
  19. caribou89

    Burnt Ends

    The flat is the "lean" skinny side, and the point is the "fat" thick side. But in the middle the kinda sit in top of each other.
  20. caribou89

    smoking my frist brisket today

    18 hours for an 8lb flat seems insane. Have you calibrated your smoker therm? At that amount of time id bet your therm is off.
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