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  1. northwet smoker

    Butt Question

    Thanks for all the advice everyone. I appreciate it. Now one more newb question. Cap up or cap down? This is probably a matter of preference as well. Any thoughts on this? Dave
  2. northwet smoker

    Foil Pan?

    Now that's a good idea. Sounds easier than trying to wrestle it into the foil.
  3. northwet smoker

    Jeff's rub and sauce

    Yep, Jeffs rub is pretty darned good. I put it on some burgers last night and cooked them over the blue flame. Turned out great. I am going to make another batch tonight and modify it a little bit. I'm thinking some cumin and mustard powder might be good.
  4. northwet smoker

    Butt Question

    Thanks for the replies everyone. It sounds like either way works good. Just a matter of personal preference. I'll probably follow the method in Meowy's sticky as this seems to be a proven performer. After I've got a few under my belt I'll feel more comfortable with experimenting. One more quick...
  5. northwet smoker

    Butt Question

    So I'm going to attempt my first pork butt on Saturday. It looks like most folks here foil at 165 and take the butt to 200 wrapped in foil. Does anyone not foil during the cook? Just curious about the pros and cons of foiling during the cook. Thanks. Dave
  6. northwet smoker

    Funky smelling Spares

    Yeah, things smell kind of funky coming out of those bags. Kind of a turn off for me but the meat seems OK.
  7. northwet smoker

    1st Rib Smoke with Q-View

    Man those look tasty. Good job!
  8. northwet smoker

    Yesterdays Ribs

    This is what I've done in the past and it worked fine. I'm baffled.
  9. northwet smoker

    Yesterdays Ribs

    I've never checked the temps before either. Had just been looking for the ends to pull back and doing the bend test and calling it good. This batch just didn't look done even after 7 hours. I might have to try the foil method and see what happens. Is it possible that I just got a couple of bad...
  10. northwet smoker

    Yesterdays Ribs

    So I tried my 3rd batch of BB ribs yesterday. The first 2 attemps were pretty succesful but yesterdays batch was nothing to write home about. I'm kind of at a loss because I did everything the same. They were on for 7 hours at 210-230 degrees. I know 7 hours is a long time for B-backs but it...
  11. northwet smoker

    Spare Ribs w/ jeffs rub just not right

    I haven't tried it yet but I may after the experience I had yesterday. I think it's 3 hours on the smoker, then wrap in foil and back on the smoker for 2 hours, then take off foil and back to the smoke for 1 hour. I've read of others doing a 2-2-1 as well. Dave
  12. northwet smoker

    Mr Porky Does Brisket! 1st Time, Qview In Stages

    Good luck on the Brisket Porky. Be sure to post up on how it goes. I'm working up the courage to try my first one too. Dave
  13. northwet smoker

    Hi From Pacific Northwest

    Welcome Thumper. You've found a great site. Lots of helpful people here. I've learned a ton in my short tenure here. Where in Wa are you from?. Oly here. Do you ride? With a handle like Thumper I had to ask! Dave
  14. northwet smoker

    Pork Loin Stuffed and Ready For Tomorrow - Q-View!

    That thing is insane!!!!!!!! Looks awesome. Good eats for you tonight.
  15. northwet smoker

    Brinkman SNP Gets a makeover!

    Looks like a new smoker. Nice work!!
  16. northwet smoker

    Pork Tenderloin

    Wrapped in bacon!! Another great idea. Sounds delicious.
  17. northwet smoker

    Pork Tenderloin

    I was actually going to try that Sumo. Remember you mentioning this in another thread! Thanks Dave
  18. northwet smoker

    Pork Tenderloin

    Thanks for the replies everyone. I will probably try the mustard as I'm thinking it might help give it a good crust on the rotisserie (gas grill has the rotisserie burner on the back). I'm bummed to not be smoking this weekend but I guess cooking on the blue flame is better than nothing! If...
  19. northwet smoker

    Pork Tenderloin

    Thanks Sumo, what do you think about using mustard before the rub? I've read conflicting viewpoints about this on the forum. Kinda sounds good though.
  20. northwet smoker

    Pork Tenderloin

    Well the weather up here is not cooperating for my smoke this weekend. It's raining and I don't have a covered area to smoke so I'm thinking about doing some pork tenderloins over the blue flame (or maybe the rotisserie). I picked up Jeff's Rub the other day and was wondering how you all...
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