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Brisket Question
My smoking chart says 1.5 hours per pound of brisket. I have two small 1.5 lb briskets to smoke. Question. Do I smoke these two at 1.5 TOTAL hours (putting them both on at the same time) or 4.5 hours TOTAL time (putting them both on at the same time) I know this may sound like a dumb question... -
(Free Recipe Secret) & To Foil or Not To Foil. ... That is the Question (Pork Ribs)
Hey folks! Glad to be back after a long spell of not posting. I personally have been doing my Baby Backs in a 2-1-1 routine, and the results have been fantastic, Recently, I did a 2-1 DONE and it was equally great. I have been reading about people not foiling for good results. Here is the... -
Pork Side Recipe
Hey Fellow Smokers! Got a new thing to smoke, well new for me that is. Stopped by a place called Billys BBQ in Wallace NC and bought a 4 pound Pork SIDE the other day. ************************************************** ************* Update: Turns out, this is a 4lb piece from the belly. It... -
My First Pulled Pork: Temp not Time!
Howdy smoking partners, Q here. Ok, so here we go: Bought two pork shoulders each a little shy of 6 lbs a piece. Having some friends over for an anniversary party today. So Friday night, I cleaned em up under cold water. Then put some olive oil over em, then some brown mustard, and finally... -
Pork Butt Basics
Ok everyone! Q here, and I am sharing with the forum, my very first attempt at Pulled pork! I have a party coming up this Sunday, and intend on smoking 2 6lb or so, pork butts. I read the stickies and need some tips from you "elder smokers" out there. (oh, here is a question: How many people... -
Pork Ribs: To cut or Not to cut? That is the Question!
OK, got a honking 6lb rack of Pork Spare ribs! Im smokin 'em tomorrow along with a single rack of Beef Ribs! I intend on doing the 3-2-1 method on BOTH racks... (any suggestions otherwise kindly do share) Here is the question: Do I cut the Pork ribs St Louis Style, or just smoke the whole... -
Smoked London Broil???
Ok here is one: Has anyoner ever smoked a london broil? I got a pretty large one the other day, about 5 lbs or so, and was thinking about smoking it for a different taste. I normally just grill em, but I thought I would ask the smokers out there if they ever smoked one and with what results... -
Beef Ribs 3-2-1?
I just did some Baby Backs the 2-2-1 method. They were outrageous! Seriously the Best Ribs I ever made. Now, can I do Beef Ribs in a similar fashion? Any suiggestions? Thanks! q -
2-2-1 Baby Back Brine PICS!
Ok here we go. Here are the 5 slabs trimmed with membrane removed and ready to go, washed clean and patted dry. Here are the slabs with Jeff's Rub all nice and red getting ready for an over night in the fridge. I took em out for about 2 hours the next morning to warm to room temperature... -
Baby Back Brine?
Hey good folks! Q man here! I read a little about BRINING Baby Backs. Anyone ever done that before? I have brined both Chicken and Turkey (I swear by it) but never a slab of baby backs. I am going to smoke 4 slabs this friday. I was going to marinate them overnight in the fridge first. Here... -
Doing a Roll Call ! Newbie Smoker
Howdy, Im Q from good ole SE North Carolina! I go a Char Griller DUO with a side Firebox that is about as good as it gets! I like to Grill as well, so I got the best of both worlds! Anyone looking seriously for a smoker / griller at an affordable price, look no further then here. I got it at... -
Brisket Times What a Ride! HELP!
Ok, I bought a 7 lb Brisket yesterday. Trimmed it to about 1/4 -1/8 fat thickness as recommended. Added some rub, let it sit over night. Based on the 1.5 per pound rule, I got started at 8AM for a 7PM dinner. Initial smoker temps peaked 275-300 for a few, before I adjusted back down to... -
Smoking Chicken Breasts!
Hi there folks! I'm new to this forum and relatively new to smoking! I have a new Char Griller DUO Smoker/Griller that I love to death! It really rocks. Question: 1. How long does it take on a general rule to smoke lets say 3 1-lb chicken breasts? 2. What, if any, brining technique / recipe...
