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Multiple Meats and Times...Please Help
thanks hawg I've been farely successful with the 2-2-1. However with the confines of my smoker I am thinking of modifying to the 2.5-2.5 to free up space for the turkey and sausage I know to cook to temp, but I just want to gauge the smoke time for turkey and sausage thanks so far to... -
Multiple Meats and Times...Please Help
Ok really need some guidance here I am having about 15-20 people over to watch the Houston-Oregon and North Texas-Oklahoma game This is what I plan to cook. about 4-6 racks of baby backs, some sausages and 1-2 boneless whole turkey roasts for the ribs i am going about 2.5 on smoke 2.5 off in... -
2nd Brisket....1st in a monsoon
Old Bay is an old New England Stand by I was born and raised up here and now I am in tX I like mixing the creole and the old bay. Kind of past meets present Also old bay has come out with some other products. http://www.mccormick.com/productdetail.cfm?id=10893... -
2nd Brisket....1st in a monsoon
its just a creole seasoning http://www.tonychachere.com/seasoning/index.cfm -
2nd Brisket....1st in a monsoon
As for the rub heres what I use It actually works on brisket and baby backs for me my friends and family love it, for what ever that is worth 1/8 cup Old Bay 1/8 cup Tonyâ€8482s 2 cups Paprika ½ cup Lemon Pepper 1/8 cup White Pepper ¼ cup Onion Salt ¼ cup Garlic Powder ¼ cup Chili Powder... -
2nd Brisket....1st in a monsoon
I use the millionaire mop with some additions http://www.foodnetwork.com/food/reci..._28852,00.html I add in some cherry cola about 1 cup use chipotle tabasco instead of regular also add some balsamic vinegar -
2nd Brisket....1st in a monsoon
Well good luck to you guys so far so good on the brisket about to open the chamber for the first time to mop its been about 2 hours -
2nd Brisket....1st in a monsoon
I love/hate the Hawkeyes You took the beloved Hayden Fry from my alma mater North Texas, we havent been the same since. -
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2nd Brisket....1st in a monsoon
First off let me say. I posted about this time a year ago. Asking for help with my first smoke. everyone here was outstanding. Throughout the year I have continued smoking everything and lurking here. I think I have managed to merge recipes for rubs sauces marinades etc from everyone like... -
New Smoker
Thanks everyone I boughta digital thermometer yesterday a Taylor so that should do me. Maybe down the road I will blow $60 on one No soak on the wood from what I have read around here? -
New Smoker
Thanks guys I am definitely going to foil. On another note what are your thoughts on thermometers. wireless, digital, old school meat thermometer? Also if you use and old school dont you have to open the chamber? and isn't that a no no? Will be sure to take pics. I will be enjoying some... -
New Smoker
Awesome! I may be more excited now then when i venture out and bought the smoker when you say only use the inlets do you mean the little sliding door out the side of my offset firebox? -
New Smoker
Thanks again I am going to do the biscuit test tonight. Any thoughts on wood type. Not flavor but chunks or chips? or all wood and no charcoal? sorry to bother you with the elementary questions I agree experience will be the best teacher. Just trying to ensure this first one is edible :D... -
New Smoker
Thanks for the quick and concise response The baffle makes sense to me now, the other threads must have been dealing with multiple butts. Thanks for clearing the foil up as well. It seems to be a personal preference no? do you have to foil? I may have to go back and reread that thread. I am... -
New Smoker
I have been lurking here for a few day and scouring the net how to properly use my smoker and what to smoke. I decied to do a Boston Butt for this opening weekend of college football. However I have managed to confuse myself in all my research. Can some of the "veterans" here help me out? I...
