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  1. aztiger98

    Brine question

    I'm not sure it's common...I saw a reference to it a few days ago (not on here), thought it sounded interesting to try. Usually I just see it wrt roasts. I may change my mind and just do the 3-2-1 without any pre-soak or brining...have to see.
  2. aztiger98

    Brine question

    Thanks Sven. Also wondering how long I should plan to have the ribs in the brine...
  3. aztiger98

    Brine question

    First time considering brining ribs before smoking. I am wanting to use apple juice. Do I need to add salt or sugar (since I'm not just using water), and if so, how much? Also, will this affect my smoking the ribs via the 3-2-1 method as far as timing goes, and if so, how?
  4. aztiger98

    WSM 18.5" Charcoal Smoker

    Hi all, It's been a while since I've been on here - got an electric smoker some years ago, used it several times, learned quite a bit on it. Wife says the ribs I make these days are better than the ones at the local bbq joints (not sure if I believe that, but I'll take it :) ) Anyway, I'm...
  5. aztiger98

    Smoked chicken for dinner...

    I'll try to get a Q-View in here later after the bird is done...don't want to lose any more smoke than I have to.  Basic chicken with the same rub I tend to use for ribs on it (brown sugar, salt, chili powder, smoked spanish paprika, garlic powder, black pepper, cumin, chipotle powder), smoking...
  6. aztiger98

    Boneless Pork Ribs

    Ribs were delicious! I smoked them over apple wood. The rub was my standard rib rub - put it on about 4 hrs before smoking. Brown Sugar Cumin Garlic Powder Smoked Spanish Style Paprika Chili Powder Chipotle Powder Black Pepper Salt
  7. Boneless Pork Ribs

    Boneless Pork Ribs

  8. aztiger98

    Boneless Pork Ribs

    Dinner tonight-a package of boneless pork ribs... Before they are consigned to the darkness and heat... After smoking, prior to plating and serving dinner:
  9. 20150403_172332.jpg

    20150403_172332.jpg

    • aztiger98
    • Media item
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    • Album: Boneless Pork Ribs
  10. 20150403_161600.jpg

    20150403_161600.jpg

    • aztiger98
    • Media item
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    • Album: Boneless Pork Ribs
  11. aztiger98

    Maybe I finally have the hang of this

    All, That WAS the finished pic - prior to serving individuals.  I was rushed for time (got started late for numerous reasons), so don't have any "beginning" or "while cooking" pics. I'll try to do a plated pic and others another time - maybe when there's light available to get some outdoor...
  12. aztiger98

    Maybe I finally have the hang of this

    Here's the Q-View for ya! Sorry, couldn't get it uploaded last night.
  13. Maybe I finally have the hang of this

    Maybe I finally have the hang of this

  14. 20150328_202827[1].jpg

    20150328_202827[1].jpg

    • aztiger98
    • Media item
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    • Album: Maybe I finally have the hang of this
  15. aztiger98

    Maybe I finally have the hang of this

    Apparently, all I needed to do was nail down a good rub make-up. Last rack I smoked about 2-3 weeks ago, wife took one bite and said, "Honey! Whatever you did to the ribs, do it again! Wow!" Going for another rack this afternoon. This time, I will try to get some q-view for everyone. :)
  16. aztiger98

    smoking cheese first time

    Anyone out there who has smoked cheese on a Brinkman electric smoke-n-grill? I want to try that this week, but not sure how to do it on my equipment.
  17. aztiger98

    First time for pulled pork

    Holding steady at 176 internal temp.  I have it in the oven at 250, after it spent about 4 hrs in the smoker.  Wrapped in foil, but I think there might be a hole in it, as there's juice all in the bottom of the pan.  Hopefully it'll still turn out ok, but we'll see - got things to meddle with...
  18. aztiger98

    First time for pulled pork

    Thanks, timber. I took a peek at it and was planning to shoot for that on the internal temps anyway.  Problem, I can't necessarily change the temp of my smoker - Brinkman Electric.  Yes, I have a meat thermometer with a probe on it and am planning to insert that into the meat @ some point, but...
  19. aztiger98

    First time for pulled pork

    Smoking a pork shoulder roast (bone-in) for my first time. I've seen timing should be about1-1.5 hours per pound - this puppy is about 3.5 pounds, so thinking around 5 hrs (though with the warmer weather down here, my times have been considerably less than I initially calculated.  I'm shooting...
  20. aztiger98

    Smoking time for a pork rack?

    Going to try a pork rack today (not the ribs, but the chops).  Pork rack is about 4 lbs - assuming my Brinkmann is running at the "manual-stated" 250 degree temp, about how long should that take?  Any suggestions on how to do it?  Saw something about wrapping it in foil for last hour(?)...do...
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