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One confusing brisket
Yesterday I smoked what was probably my somewhere around 50th brisket. Never have I had so much difficulty. Go figure too, it was the first brisket in who knows how long that I was under zero time constraint. 15.7 # angus select, very flexible, pretty well trimmed from the butcher. Admittedly I... -
Osso Bucco on the stick burner & new grate tryout
I"m with you both, I guess i'll have to try white and red venison shanks...you know for science. -
Osso Bucco on the stick burner & new grate tryout
you know my first sample of the broth I thought the same thing, but it mellowed out. Just finished up some leftovers for lunch and it only got better! Using a more robust red wine might be problematic though. -
Osso Bucco on the stick burner & new grate tryout
I'm on a mission this summer/fall to run my smoker every weekend. Why? Because I can. Anyways, Saturday morning I finally got around to building an upper rack (only took 2 years to build something that took me less than an hour) and wanted to season and test it out. Knowing that my smoker runs... -
Weekend Custom Order Cook
i just use grill tongs. I'll have a set in each hand and pull in a criss-cross method. you can break apart a butt in about a minute.- gmh313
- Post #7
- Forum: Catering & Large Group Gatherings
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End of Summer bash
Hasn't made its way on to 95 yet, it's only real highway adventures have been 24 and a 195 blast out to dartmouth Soon!- gmh313
- Post #20
- Forum: General Discussion
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Slow-n-low or Fast-n-hot for wing'ies?
x2. The leaner something is the faster i'll cook it -
Thin Hot BBQ SANDWICH Sauce Recipe
1/2 gallon apple cider vinegar 1.5 cups sugar 2 cups ketchup preferably made with no high fructose 1/2 cup worcestershire 4 tablespoons crushed red flakes 3 teaspoons chili powder table spoon cumin 2 teaspoon onion 2 teaspoon garlic couple extra shakes of hotsauce to taste mix all up, bring to...- gmh313
- Post #4
- Forum: For New Members
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End of Summer bash
No worries! It's a 500 gallon tank. I actually got it for only $50, so it kind of kick started the design. To give you an idea, single rack inside, I am able to fit 8 full briskets, 8 picnic pork shoulders, and four racks of country pork ribs at once. I'm adding a second rack so i'll probably...- gmh313
- Post #15
- Forum: General Discussion
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End of Summer bash
I built it myself last year, took about a total of 100 hours. Cooker itself weighs in at just over 2000#. That is a 20' boat trailer that I just slightly modified to make it flat. Over the winter i'm going to slide the smoker to the drivers side by a bout a foot and put a charcoal grill on the...- gmh313
- Post #12
- Forum: General Discussion
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End of Summer bash
I started off with the brisket, then pulled pork, beef ribs, turkey, finally pork ribs adding each throughout the day with the HOPE they'll be done approximately all at the same time. As things were finishing off I put them in a cooler wrapped to keep temperature. Brisket was last off the smoker...- gmh313
- Post #6
- Forum: General Discussion
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End of Summer bash
It turns a lot of heads when people drive by that's for sure!- gmh313
- Post #5
- Forum: General Discussion
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End of Summer bash
In an effort to show appreciation for my guys, I opted to take Monday off and run the smoker. I know, it's a tough thing but someone has to do it! Ended up cooking: brisket, 2 bone in butts, turkey, 2 racks St. Louis ribs, 3 racks pastrami beef ribs, and some slaw. 2 marrow bones for the...- gmh313
- Thread
- Replies: 19
- Forum: General Discussion
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Money Muscle Help
I'd check into the regulations of the competition as many places mandate you cook as a single piece of meat. As for resting 4 hours, provided the meat goes in at 195 +/- as stated, and you have a decent cooler, you shouldn't have any problem keeping it within safe handling requirements. Wait...- gmh313
- Post #2
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Adding a split to your fire...how often?
I hear you on that! The colors on mine are starting to fade and part of me wants to buy new ones, but the "adult" in me is saying the $60 is betters spent on meat..or firewood..or my electric bill..- gmh313
- Post #6
- Forum: Wood Smokers
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Adding a split to your fire...how often?
Beautiful smoker! Great job on the build. I think most of my ability to get 45 minutes is from firing full sized logs and having so much thermal mass (the whole cooker is just over 2000#). Seems like everything is okay on your end fire wise, I'd just get longer stemmed thermostats if you can.- gmh313
- Post #4
- Forum: Wood Smokers
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Brines
Roger that! I'm familiar with brining poultry and have heard of brining beef though I have never done it. What do you mean by I it? Inject? if so I injected 12 shoulders for a benefit down in New Jersey last month and the meat couldn't be served fast enough. I'm thinking brining (in quantities... -
Adding a split to your fire...how often?
What's your ideal cooking temp? Also Can you post a few photos of your smoker so we have a better idea what we're all talking about? on a stick burner the active fire is more valuable than the coal bed. My fire grate is rebar spaced 1" apart, about 8" off the bottom of the fire chamber. once...- gmh313
- Post #2
- Forum: Wood Smokers
