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help with first brisket
Personally, low and slow on a brisket is fine if you want to constantly tend to the smoker and there's nothing wrong with that if you do. I cook my packer briskets (12lbs or larger) Hot and Fast, 325-350 until 160-165 (about 2 hours), foil, take up to 350-400 and finish at 4 hours, when the... -
Early Plans for this weekend? What is everyone cooking?
Hmmmm, saturday is someone's birthday (mine) so I borrowed a buddy's Orion Outdoor Cooker and was going to give it a whirl using a couple different ideas from various sources and put them all into play and see how well the food turns out. Was thinking of doing ribs the BBChamp way but inside the... -
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I think i have mastered spare ribs thanks to you fine people!!
Not to take away from your smoke (no pun intended) as your final product looks great, but I would offer my rib primer as a beneficial read as well: http://www.smokingmeatforums.com/forum/thread/81480/rib-primer -
A few questions about spritzing pork spare ribs
Personally with as many racks of ribs that i've done over the past year, spritzing has no bearing or affect on the bark at all. How you FINISH the ribs (either foiled or not) does. Spritzing the ribs ever so often allows you to take advantage of the sweat periods that you don't see. Meaning the... -
Yup, another one (updated, with pics)
Personally, and this is just me speaking and how I do things, do whatever suits your fancy. As long as it: a. cooks the food b. can maintain cooking temperatures with little to no effort c. does pretty much what you want to use it for Who cares how big the exhaust is. Now, the scientific...- helljack6
- Post #6
- Forum: UDS Builds
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Ok trying to learn more about UDS's, how many and what size are your air intakes?
Honestly, i've NEVER had that issue with even heat. I used a 6" side probe and a prob directly in the middle of the cooking grate, they came within about 5 degrees of each other the entire cook. You want even heating, spread out your hot coals as you dump them into your firebox instead of...- helljack6
- Post #17
- Forum: UDS Builds
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Ok trying to learn more about UDS's, how many and what size are your air intakes?
Relax man, it's all good. I use the heavy duty magnets you get that come in a roll that you cut to your preferred length at about 1" wide from ace hardware and been using the same set without replacement for over a year now. If your magnets are getting that hot and melting away during a smoke...- helljack6
- Post #15
- Forum: UDS Builds
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Ok trying to learn more about UDS's, how many and what size are your air intakes?
Four intakes at 3/4 inch equals 1.5 inches of air intake vs 2 inch air exhaust. My entire build costs less than $50 to make, and takes from start to finish, about 35 minutes to build, how much more simpler would you like it? I have four intakes because on a whim i can open them all up and use my...- helljack6
- Post #12
- Forum: UDS Builds
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Ok trying to learn more about UDS's, how many and what size are your air intakes?
take out the firebox and depending on how lazy i am either using a wet/dry shop vac or just flipping it over and dumping it out, about once ever so many cooks i'll actually just dump it and then pressure wash the inside, let dry upside down for 12 hours or more and then recoat with oil to keep...- helljack6
- Post #8
- Forum: UDS Builds
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Ok trying to learn more about UDS's, how many and what size are your air intakes?
I've built over 30 UDS smokers in the past year and have a personal fleet of 10 that I keep for personal use. Out of all the ones i've built, I can't begin to tell you how keeping it simple silly (KISS) really goes a long way. Most recently, I smoked both a 9.5 pork shoulder and a 15lb ham on...- helljack6
- Post #6
- Forum: UDS Builds
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Attn Mods-Threats on site
+1 there, regardless of the fact that i'm less than normal in attendance here, i'm running XP Pro SP3 with all updates, Symantec End Point Protection (Gov't Issue since i'm military), Malwarebytes, Spybot S&D 1.6.2 and Firefox and I have YET to run into an issue with virus attacks from the site...- helljack6
- Post #18
- Forum: Report Issues
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My Work P.C. & Norton Anti- Virus really dont like the new format
Hey folks, been a long time, but it's time to jump back into something I know. I like a few others, have zero problems accessing SMF.com site, with or without popups. This next part is going to shock you, I've done it both with and WITHOUT a/v software installed on my computers and have YET to...- helljack6
- Post #43
- Forum: Report Issues
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beef "clods"
Apparently not since that's how they cook them in their smokers. -
beef "clods"
Beef Clod is the shoulder portion of the cow. Smitty's in Lockhart, TX smokes these babies almost exclusively. Based on what I know about them, they have lower percentage of loss during cook. I believe the ratio is Brisket = 45-50% loss and Shoulder Clod is about 35-40% loss in comparison. What... -
If you could only have one knife, what would it be?
Any knife is going to be either crap or superior. The reason why is because of how the edge is ground and how much if any relief immediately behind the edge face is ground in. Typically you can take any knife regardless of brand or manufacturer, turn a hollow grind 1/8 of an inch from the edge...- helljack6
- Post #30
- Forum: General Discussion
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4 racks of BB's w/rolling Qview
Or you could just google Mike Mills Magic Dust recipe and make it yourself. -
Brisket Help
Once you get a few briskets under your belt, you can try a cooking method alternative to the low and slow and go for a high heat brisket and be done in four hours from start to finish (not including resting time). I'm one of the few here who do them that way and you get the same exact product... -
It's been a while....fatty time
NP man, not trying to be "that guy" either. Actually i'm playing with the idea of using dragondust with wasabi powder for a real surefire heat intensity boost. The guys like them hot.
