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  1. kranders

    HELP! It's 10:40 a.m. What Can I Smoke? UPDATED with Q-View!

    I have had great success without brining, rubbing or sitting, just a little SPOG and let the meat and smoke flavor speak for itself.
  2. kranders

    Make ahead brisket and pork

    Those look great...good enough to eat. Love the smoke ring on the beef!!  
  3. kranders

    Chicken Thighs (MES 40 Smoked)

    I love your step-by-step posts. Great for us newbies!  
  4. kranders

    Wood Chips Advice Please

    I'm using a GOSM vertical propane smoker and I get about 1 1/2 to 2 hours out of 3 or 4 chunks and the rest of the box filled with chips.
  5. Picnic cut shoulder questions

    Picnic cut shoulder questions

    • kranders
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  6. kranders

    Picnic cut shoulder questions

    Well...it was about the consistency of ham. I chopped it and served it on sandwiches. It didn't have quite the smoky flavor everything else I've smoked has. I'm thinking that maybe the layer of fat kept the smoke from the meat. The bone was bigger than I thought. I'm looking forward to trying a...
  7. picnic cut carve.JPG

    picnic cut carve.JPG

    • kranders
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    • Album: Picnic cut shoulder questions
  8. picninc cut.JPG

    picninc cut.JPG

    • kranders
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  9. kranders

    can our smoked tri-tip be saved?

    Mine took 2 hours at 230 deg to get to 140 (med rare). I would check your thermometer. For 8 hours at 250* it should probably be close to 210 or over...fine for pulled pork, but charcoal far a good cut of tri! Or maybe your smoker temps are off and it was a lot under 250*.
  10. kranders

    What weekends are for.... Smoking meat and a glass of bourbon

    Finished my smoked tri-tip dinner and I'm just relaxing with my glass of Gentleman Jack over ice right now...not much better!!!
  11. kranders

    3rd smoke ever...1st tri-tip

    I sure can since that is what I have been doing up until now. If they are not trimmed, trim the thick layer of fat off the bottom. Don't throw it away...save it for later. I use salt, pepper, onion flakes, garlic salt (SPOG) and shake it all over every inch of the meat. It doesn't have to be...
  12. kranders

    3rd smoke ever...1st tri-tip

    Here's the sliced q-view. The tri's were in the cooler for 2 hours and the IT went up to 146, they were 130 when carved: First one: And the second: Just the way we like them...medium rare. They were the best I've ever had. A great smoky flavor.
  13. tri carve 2.JPG

    tri carve 2.JPG

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  14. tri carve 1.JPG

    tri carve 1.JPG

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  15. 3rd smoke ever...1st tri-tip

    3rd smoke ever...1st tri-tip

    • kranders
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  16. kranders

    3rd smoke ever...1st tri-tip

    Being from Santa Maria, CA (home to Tri-tip grilling known locally as "Santa Maria Style BBQ) I have grilled many Tri's indirectly on a gas grill. The locals say it isn't proper since it's not over Red Oak coals on high heat. I'll try to post some pictures A little SPOG is all it needs In...
  17. tri first.JPG

    tri first.JPG

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    • Album: 3rd smoke ever...1st tri-tip
  18. tri ready.JPG

    tri ready.JPG

    • kranders
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  19. tri 4.JPG

    tri 4.JPG

    • kranders
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    • Album: 3rd smoke ever...1st tri-tip
  20. Tri pre.JPG

    Tri pre.JPG

    • kranders
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    • Album: 3rd smoke ever...1st tri-tip
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