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  1. j4165y

    Experimented With a New Rub (Cheap)

    Make sure you pull back the membrane and coat both sides..I spinkle tony chachere cajun seasoning about (1 Dollar per can at dollar store )12" above the meat not too heavy just enough to lightly coat the meat. Yes it will be too salty if you go heavy.. Let it sit for 45 minutes. Then heavily...
  2. j4165y

    So Cal BBQ Smokers (Texas Who)

    So Cal.. Time to step up and show that Texas, St Louis and memphis are not the only ones that can BBQ and smoke some good meats.. Post and be proud
  3. j4165y

    Masterbuilt XL Smoker Mod Temp control

     drill holes on the feet to make jack bolts to adjust height of the wood chip plate to allow heat of burner to get into smoker..11.00 dollars for 5/16 bolts, nuts and washers..only for 23 dollars made my smoker perfect . This will help with temp, you can lower the pan and reduce the heat down to...
  4. j4165y

    I have won 4 BBQ competitions with this rub.

    I use on Pork and Chicken Only   2/3 cup paprika 1/3 cup salt 1 1/2 cup light brown sugar 1 tablespoon ground mustard 1 Tablespoon Ginger 3/4 cup white sugar 1/2 cup granulated garlic 4 tablespoons granulated onion 1/4 cup chili powder 2 tablespoon fresh ground black pepper 2 tablespoon...
  5. j4165y

    Pork Ribs (How long is too much smoke)

    I have found that no more than one hour of smoke is perfect. I have heard of guys smoking longer. How do you do that without tasting like burned piece of timber. I take 4x4 chunk of apple wood soaked in water or until i burn an hours worth of apple wood. I know that you can go no soak on wood...
    • j4165y
    • Thread
    • Replies: 5
    • Forum: Pork
  6. j4165y

    Greeting from Torrance Calif

    My roots are from texas..Mothers side. I grew up on southern cooking. I have lived in ca for 40 years I have been smoking meat now for 4 years. Make my own dry rub and sauces. I have a side smoker Brinkmann, 22'' Weber and now my new addition Masterbuilt Propane extra wide propane smoker...
  7. j4165y

    Brisket - There is no reason to cook over 8 hrs

    I have been cooking briskets (6 lb) at 250* full dry rub both sides of brisket.. 1hr smoke time.. 2 hrs cook time exposed.. then 3.5 hours wraped in foil until internal temp is 180*.  I think you waste alot of time and money going any longer at lower temps. Yes you can cook 200 - 225 for 10...
    • j4165y
    • Thread
    • Replies: 29
    • Forum: Beef
  8. j4165y

    My Dry Rub I have worked on for 3 years. (Large Quantity)

     I use this for all, Pork Ribs, Brisket and Chicken ..I am not a big fan of beef ribs My dry rub - 1/2 cup paprika, 1/2 cup   garlic powder, 1 Tbspn cumin, 1 Tblspn Salt, 1 Tblspn pepper, 1 Tbspn ground mustard, 3 teaspn cheyene pepper, 1 Tblspn ground ginger, 1 Cup white sugar, 2 Cup brown...
Great deal on LEM Grinders!
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