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  1. efrain

    Father's day help

    Hello all, my name is Efrain and I just realized I have not posted on this forum in over six years! I have been away from smoking for almost as long and wanted to ask for some help. My old man wants smoked meat for F-Day and asked me to make him some drums and thighs. The problem is I have...
  2. efrain

    sausage smoke

    Hi all' smoking some hot italian sausage today and wanted to know the cooking time on the links also I have some baby backs 2 and a half pounds and wanted to know if 4 hours is enough thanks
    • efrain
    • Thread
    • Replies: 3
    • Forum: Pork
  3. efrain

    first time chuck

    Going to make some chuck roast, wanted to know what temp to take pulled and sliced thanks.
    • efrain
    • Thread
    • Replies: 2
    • Forum: Beef
  4. efrain

    pit bbq

    anyone have any experience builing a actual pit, out of bricks or building blocks.I would liker to build one if any one has any experience please holler.here is one of the only videos i have found.thanks http://www.youtube.com/watch?v=MPSAQLIUCmo  
  5. efrain

    shoulder clod

    hi, saw some clods at my local gs and they weighed in at 4lbs. a piece. i asked the butcher about them said he gets the whole clod and cuts it in to smaller cuts to make it more user friendly, anyway anyone have any advice on what to do with them and or experience would like to make it for...
    • efrain
    • Thread
    • Replies: 2
    • Forum: Beef
  6. efrain

    searing meat

    I have a problem, i cant get sear marks on my steak, i have tried every method i know of, threezone fire, high heat to indirect high heat, etc, i usually pre heat my gas grill 20 minutes till' it is scorching, nothing, i have tried every thing on my weber kettle and no luck, closest thing i get...
    • efrain
    • Thread
    • Replies: 10
    • Forum: Beef
  7. efrain

    shoulder clod

    Hi all, quick question, is the shoulder clod the same thing as a chuck roast, from what i hear most clods are about 13 pounds and most chucks ive seen about 3lbs. If not could i smoke a chuck roast and do i pull or slice. Also what other cuts of beef are good for q, i know brisket,tri tip,clod...
    • efrain
    • Thread
    • Replies: 5
    • Forum: Beef
  8. efrain

    what happened

    I dont know what went wrong with my brisket, i rubbed it with mustard then applied rub hoping to get a crust but crust was soggy, i cooked nine ours at 225-250, no flare ups, smoked for three of those nine hours and no smoke ring, i dont get it i added plenty of wood chips, more so then usual, i...
    • efrain
    • Thread
    • Replies: 18
    • Forum: Beef
  9. efrain

    oak, tri tip.

    I bought some oak wood planks for a stair project i have going on and wanted to know if the wood is safe to smoke grill over.it is uncured and i am going to have some left over, wanted to use it for some tri tips.thanks.
    • efrain
    • Thread
    • Replies: 6
    • Forum: Beef
  10. efrain

    kansas city

    does anyone have a good kc style sweet sauce for pulled pork and ribs, thanks
    • efrain
    • Thread
    • Replies: 4
    • Forum: Pork
  11. efrain

    kansas city

    Does anyone know a good kc bbq sauce recipe, i want to try something sweet.thanks
  12. efrain

    tri-tip

    i am smoking a brisket at the moment and in about a hour will put in a tri tip, i dont want my brisket to taste to much like smoke, what can i do to prevent this when i smoke the tri tip.also my briskets been in for 3 gours.
    • efrain
    • Thread
    • Replies: 5
    • Forum: Beef
  13. efrain

    brisket smoke

    Hi i just put in a five pound brisket in my ecb, it is 10:30 in california and would like to know if i can plan on it being ready at 5:00 pm. I am shooting for 1-1:30 hrs per pound.this this about right.thanks.Also how long does a tri-tip take, i bought a 2 and a half pounder. i was planning...
    • efrain
    • Thread
    • Replies: 4
    • Forum: Beef
  14. efrain

    mexican grilling

    has any one ever heard of the the mexican way of grilling Cabrito al pastor. it is traditionally done on a spit on a 45 dgr angle over mesquite wood.it is traditional in nuevo leon and jalisco, mexico.if any one has any advice on making the cross grill for this please let me know.thanks,and i...
  15. efrain

    tri tip questions

    I am going to do some t-tips tomorrow for my mothers b-day and would like to know how long to cook them for,i keep my smoker at 225-250.also i would also like to grill them does any one have any advice on that as well. and one last thing how many people does a 11lb. brisket feed and should i...
    • efrain
    • Thread
    • Replies: 2
    • Forum: Beef
  16. efrain

    ribs

    I just put some babybacks on the smoker,they did not fit all the way so i cut them in half will this affect my cooking time,i also checked the temp on my shoulder it was at 152,should i let it hit 190 or 200?thanks again.
    • efrain
    • Thread
    • Replies: 5
    • Forum: Pork
  17. efrain

    270

    my smokers internal temp is 270, i got a shoulder in there is that ok? also how often should i add wood im using hickory chunks and mesquite chips.thanks again.
    • efrain
    • Thread
    • Replies: 4
    • Forum: Pork
  18. efrain

    more questions

    sorry,just wanted to know when do i close my smoker right after i get the fire going or wait tweenty minutes for the coals to grey?
  19. efrain

    water

    hi sorry for asking so many questions,i just wanted to know if i put warm or cold water in the pan.thanks 2 everyone who has helped.thanks.
  20. efrain

    temp

    what should the internal temp for my shoulder be i heard 195 how about my smoker is 225 enough thanks.
    • efrain
    • Thread
    • Replies: 5
    • Forum: Pork
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