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  1. straightupnobs

    1st Brisket Q

    Turned out great ..... although it's the 1st brisket i've ever done that plateaued twice. that was one stubborn SOB....took approx. 16 hours total & it was only a 6.5 pounder . My grandpa loved it though , just as he did the 1st one. He thinks i should start catering ,lol.
  2. straightupnobs

    1st Brisket Q

    Well.... it's 2pm & she's stuck again @ 149 F , so since the smoking's done i'm just gonna foil her & finish her off where we will be eating it at. FATTY BEFORE FATTY , CHICKEN & MOZZ SAUSAGES , BRISKET i doubt i'll get a chance to get the sliced pics , so i apologize & i'll make up...
  3. straightupnobs

    1st Brisket Q

    almost 4 hours in & been @ plateau an hour or better now.... 129 & stickin. waitin it out.
  4. straightupnobs

    Done?

    depends.... only way to really know w/o cutting one open is an internal meat thermometer.
  5. straightupnobs

    1st Q Baby BACKS

    Think i'll use the 3-2-1 method next time instead of the 2-2-1 on the baby backs.... ends were perfect , but the middles were definitely far from fallin off the bone . oh well .... atleast my briskets always hit the mark.
  6. straightupnobs

    1st Brisket Q

    Well its around 2:30 AM & the briskets on ....... LOOONG WAY TO GO HERES THE RIBS & STUFF FROM EARLIER TODAY 2 1/2 hours in 129 F
  7. straightupnobs

    I'm a newbie

    welcome..... if you have'nt already the best way to judge the internal doing s of your meat is a good meat thermometer. Because your gut & knowledge will only get ya so far .... the tools get you the rest of the way
  8. straightupnobs

    newbie- ohio

    How did she turn out??
  9. straightupnobs

    1st Q Baby BACKS

    it'll be q'd up & ready to go around 1 or 2 am tonight .... w/ a fatty or 2 keeping it company by late morning.But now i gotta get some shuteye so im bright eyed & bushy tailed throughout. btw - werdwolf is that avatar from the columbus zoo??? it looks awfully familiar. we're in Kenton,OH.
  10. straightupnobs

    Chat link

    works great ... love the calming cool blue theme too.
  11. straightupnobs

    1st Q Baby BACKS

    Thanks ,man. I owe alot to this forum & all you guys who are active in it ... if it was'nt for that i would'nt have learned as much as i have in the last few years to pull off some of the stuff i do.
  12. straightupnobs

    I know its not a Vege but its that time again!

    been alooooong time since i've had/found any morels.... mmmm they are good if done right though.
  13. straightupnobs

    New from Kansas (w/pics)

    Very nice ...welcome aboard. like the mods, i need to get around to doing some of that stuff on my brinkman.
  14. straightupnobs

    1st Q Baby BACKS

    oh yeah..... love the bark it creates.that batch is for the brisket as well though.
  15. straightupnobs

    newbie- ohio

    well if your going similair to a brisket .... maybe taking it to a slooow 200 F smoke would be the answer. but hopefully someone w/ more exp. on this cut can help ya a lil more . I hope LBJ & the Cavs go all the way & stick it in the big market lakers face,lol. Then maybe LBJ will stay...
  16. straightupnobs

    1st Q Baby BACKS

    Well at the last minute my mom decided she wanted me to make these this weekend & i can't turn down a good smoke so here they are in the works...... THE RIBS THE RUB(SECRET WEAPON) DEAD RIBS WALKIN NICE DAY SO FAR SHOULD MOW ..... BUT NAHHH TA HELL W/ IT More to come soon but heres...
  17. straightupnobs

    Walkabout Mini-Fatties

    I'm speechless ...that's just awesome.
  18. straightupnobs

    newbie- ohio

    Depends on how you like your steak...rare/medium/well. do you have a meat thermometer? if so that'll be the best way to decide your stopping point. I know the "guideline" for brisket is approx. 1.5 hrs per pound & take it to 190-210 fah. ( but i'm guessing that'd be a lil too done for a steak...
  19. straightupnobs

    Favorite Brisket Marinades ???

    I dont always marinate my briskets , but i think it does'nt hurt at all. But anyways this is the same that i use for brisket/jerky/chicken. 1-2 Bottles of soy sauce(depending on how salty you desire) 1-2 cups apple cider vinegar 3TBS Franks Rd Hot (if ya like a lil spice) 2TBS Onion Powder 2-3...
  20. straightupnobs

    Smoking suasage?

    i've got a whole case of those in the freezer from sam's club .... i may just have to slap them babies on the smoker. Did ya keep em around 225 for the 2 hours?
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