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  1. brentos260

    Beef short ribs, FINALLY (Q-view)

    I've been smoking the usual stuff lately - spatchcock chicken, pork butts, a brisket here and there, but for the last year or so I've been wanting to throw some beef short ribs on the smoker.  Well, today is the day!  The local butcher had the ribs already separated.  I put some SPOG (well...
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  6. brentos260

    Newbie: Smoked Brisket With Poor Results

    Smoking time (go by temp, not time) goes by thickness, not total weight.  Therefore if you have a large brisket and you cut it in half the thickness still remains the same and will still take the same amount of time to reach your desired finish temp despite the 50% reduction in weight.  IMO, you...
  7. brentos260

    Maverick ET-733 thread

    I had a similar experience except that my probes were ~50 degrees apart from each other.  Maverick's customer service was non-existent at best.  Luckily the third party company that shipped the unit through Amazon (packaged with Bear Claws) was amazing!  It ended up being that the sending unit...
  8. brentos260

    Ribs.....yeah baby....back.

    These ribs look great!  Question: Did you follow Al's recipe all the way and leave the membrane on as well?  I'm thinking of smoking a couple racks tomorrow since it's supposed to be 60° in northern IN.  I want to try my current method for one rack and Al's method for the second rack.  
  9. brentos260

    Weak smoke flavor on chicken

    Not trying to "beat a dead horse" but everything stated above I agree 100% with.  I do spatchcocked chickens all the time in a 18" WSM.  I use wood chunks (usually hickory or apple) that you can buy in large bags from Home Depot or Kroger (higher price at Kroger).  Apple will yield a much milder...
  10. brentos260

    Maverick test.

    GO BLUE indeed, only a couple hours left before THE game!!
  11. brentos260

    Maverick test.

    I hold my probes part way up the cord with tongs and keep the probes in the water but not touching metal once the water has come to a boil.  I don't believe in the ice water test that people use.  I don't want/need the therm to be accurate anywhere near 32°.
  12. brentos260

    Third Pork Butt and No Smoke flavor.

    I have an 18.5 WSM and find that I get much better smoke on a butt when smoking around 250-260°.  Since butts are one of the most forgiving things to smoke, a brief spike in temp will do no harm, and if there's a dip you'll still be around your target temp of 225°.  I always keep water in the...
  13. brentos260

    First no foil pork butt w/Q-view!

    Here are some pulled pictures.  I wrapped the butt in foil and towels and rested in a cooler for ~1.5 hours.  This was by far the best PP I've made to date and I am the newest member of the no foil club! I hope you all had a great weekend!
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  16. brentos260

    First no foil pork butt w/Q-view!

    Pulled at 10:15AM at 201°.  I usually go to 203° but the "poke test" was passed with flying colors.  Bark looks like I hoped for, now to rest it for a couple hours.  A couple pieces stuck to the grate so I put them in with a can of baked beans and through on a chunk of apple wood for an...
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  20. brentos260

    First no foil pork butt w/Q-view!

    Update:  I figured I'd be pulling finished product off the smoker right about now but no such luck.  I left ~1.5 hours after putting this on the WSM.  When I returned 5 hours later the WSM was only at 190° for some reason.  Not the end of the world.  I set the alarm on my Maverick and went to...
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