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Friday night briskets with a bacon hat
Hmm - is this a bad idea, or a great one? There's a nice layer of mustard and Billbo's rub under the bacon. I don't want to kill the char, but I'd like to keep the brisket really moist and flavorful... They've been in for nearly two hours now - maybe I should take the bacon off after 4 or... -
PTSD - Pork Traumatic Stress Disorder
Did two boston butts starting last night around 9 and one of the durn things stalled FOREVER... ended up taking 18 hours to get to 205 (cooking at around 225). It came out nicely, though. I just wish I could figure out how to get my GOSM to actually generate smoke. Most of the time there just... -
"deer roast" ??
So my office-mate has something he is calling a deer roast in his freezer that his father gave him and for lack of any better ideas of what to do with it he wants me to smoke it for him. I'll be running the GOSM this weekend with hickory chips anyway for a couple pork butts so I might as well... -
First fatties!
My first fatties are on the GOSM and cooking nicely! I decided to go with American cheese and tots Here are the prep pics: -
1st brisket qview
OMG. So it wasn't absolutely perfect - but the blackened fatty stuff on the outside was INCREDIBLE. My only complaint is that the flat ended up being a little bit dry. The idea was to smoke it a bit hotter (260-275) to help with this issue, but it still ended up taking 11.5 hours to get to... -
Brisket noob questions
I've seen a lot of posts mentioning the following terms, but I haven't been able to find a clear definition of what they are: point VS flat: which is which? I know this sounds like a stupid question, but this is the kind of "obvious" thing that I have been known to get backwards Burnt... -
Guess what I'm having Sunday
Crawfish!!!! But SATURDAY it's RIBS. -
Kaiser's 1st ABTs - qview
We tried these four different ways: 1) Extra sharp cheddar cheese 2) Chive and onion cream cheese 3) Both the cheddar cheese and the cream cheese 4) Leftover velveeta/hamburger/sausage/Ro-Tel cheese dip Smoked for 2.5 hours at about 225 with hickory. Half pre-cooked the bacon per Jeff's...- kaiser
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- Replies: 9
- Forum: ABT's and all things Appetizers
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Kaiser's 1st pulled pork - qview
Here are some early pictures from today's smoke. There is still a looong way to go. Meet the meat: Slathered in mustard and rub (I see now that I probably should have done this last night - oh well): Into the smoker with you!: 3.5 hour mark.... doing nicely: Despite the look of things... -
First GOSM smoke - not smoking as much as I'd like
I'm doing what I'll call a 'test smoke' today on my new GOSM (pics in THIS THREAD ) - just a few turkey legs and chicken legs with a bit of rub on them. I hope to do a big picnic or butt tomorrow for pulled pork Anyway - at about the 1 hour point it wasn't really smoking anymore. I took the...- kaiser
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- Replies: 15
- Forum: Propane Smokers
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howdy
n00b from Austin Texas here. I've been doing a ton of propane grilling lately and I'm interested in trying smoking again. I had one of those cheap Brinkmann style charcoal water smokers several years ago that I did a few turkeys and some other stuff in and I really enjoyed it. I believe...
