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  1. team ramrod

    Small Brisket Cook

    Yea I dont think the 2lb briskets from safeway are a good cut either. He smoked until the IT was 190. 
  2. team ramrod

    Small Brisket Cook

    Hey All, Yesterday my roommate smoked up two, 2lb briskets. (he's a beginner) He smoked them following my instructions along with tips from Franklin BBQ, and the briskets came out tough. Smoker temp was 225, pulled the meat at 190 internal temp. I cant figure out why they came out so tough...
  3. team ramrod

    Brisket Slather

    Thats good intel on the honey thanks. Sounds like I'll have to try out oil 
  4. team ramrod

    Brisket Slather

    OH now that sounds good 
  5. team ramrod

    Brisket Slather

    Hey Smokers, Last week I did a mustard base slather with equal parts salt/pepper rub. The brisket turned out really tender and flavorful but too salty. (maybe the half cup salt/half cup pepper was too much) For my next smoke I want to try a different slather, but dont know what I should try. I...
  6. Bacon Fatty with Pics!

    Bacon Fatty with Pics!

  7. team ramrod

    Bacon Fatty with Pics!

    Sup Smokers, Did these bacon fatties a few weeks ago. Easier than I thought it would be. Bacon weave wrapped around a roll of ground beef with cheese in the middle. Smoked at 250 for 2 hours then threw in the oven for ten minutes to get the bacon nice and crispy. Check it out! 
  8. IMG_0950.JPG

    IMG_0950.JPG

    • team ramrod
    • Media item
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    • Album: Bacon Fatty with Pics!
  9. IMG_0951.JPG

    IMG_0951.JPG

    • team ramrod
    • Media item
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    • Album: Bacon Fatty with Pics!
  10. IMG_0953.JPG

    IMG_0953.JPG

    • team ramrod
    • Media item
    • Comments: 0
    • Album: Bacon Fatty with Pics!
  11. team ramrod

    First Brisket

    Yea I just pulled the trigger on a digital wireless thermo so I can check the temp from my couch. 14 LBS man I feel like that would last me a week at the least. What type of dry rub did you use?
  12. team ramrod

    First Brisket

    Thanks for the help, definitely gonna try a larger cut next time. I smoked my last one on 225, would you recommend going lower?
  13. team ramrod

    Brisket Seasoning

    What is everyone's favorite seasoning? I did a brisket for the first time the other day and seasoned it in an apple wood dry rub that I bought at safeway. I'm curious to learn about some home made rubs though. Some keep it simple with salt and pepper and some get crazy with several ingredients...
  14. team ramrod

    Water Pan

    Smokers, got a question about my new master built smoker. What is the use of the water pan at the bottom of the smoker? I've heard you're supposed to put water in it? What is the positive of doing so? Thanks, Team Ramrod  
  15. team ramrod

    How did you come up with your screen name?

    Anyone ever seen the movie super troopers? Thats where the name comes from. If you havent seen it id highly recommend it.  - Team Ramrod 
  16. team ramrod

    Smoky pork/bacon meatloaf honey BBQ and cheese monster

    What a fatty!
  17. team ramrod

    Fresh Smoker Here

    The temp of the smoker was 225. I used a thermometer to gauge the internal temp, which means I had to open the door to check it. Not sure if that has anything to do with it. I measured the meat by the sticker on the package, said 2.64.  
  18. team ramrod

    Fresh Smoker Here

    Appreciate it! You two seem like some seasoned smokers so here's a question for ya. I did my first brisket yesterday and it turned out decent, but obviously I have some work to do. I seasoned a 2.6 LB cut in a dry rub over night and smoked it at 225 for 6 hours.  Now I thought 6 hours was a long...
  19. team ramrod

    Fresh Smoker Here

    Hey everyone,  I'm a resident of VA, just graduated college from Old Dominion in Norfolk Va and purchased a masterbuilt smoker with that elusive first "real job" pay check. My old man has been smoking the meats since I can remember so naturally he got me hooked on it. Between myself and my 4...
  20. team ramrod

    First Brisket

    So I just smoked my first brisket yesterday and it turned out extremely tasty. However, I would have preferred it not as chewy and a lot more tender. I seasoned a 2.6 pound cut over night and smoked it for about 6 hours at 225. Since I did not have a digital thermo yet, I used my old fashioned...
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