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  1. bama bbq

    Doing two packers

    Mesquite or Pecan for brisket IMHO.
  2. bama bbq

    Anyone in the Winchester, VA area?

    I lived in Dale City a while back
  3. bama bbq

    Fresno,TX pallet wood backyard smoke house

    Good lookin Smoke House. I usually say there are two types of wood smoke houses: those that have burnt down and those that will. But your design with the brick foundation and external metal firebox has made me back off that notion. Really well done.
  4. bama bbq

    confused

    I fully agree with Al
  5. bama bbq

    Suggestions for first Brisket on my WSM 14.5?

    I cook a packer brisket on the 22" WSM in 5 hrs at 350*F (on the grate until 170*F internal then wrapped until 205*F). It turns out fantastic.
  6. bama bbq

    Looking for Corpus Christi BBQ

    Cotten's was THE place to go but it burnt down.  His grandson's opened a place but I think he sued them so not sure how that's going. Rudy's is a region chain - it ain't bad. I heard BIll MIller's is pretty good but I've not been there.
  7. bama bbq

    Maverick 732 issue?

    It's a bad probe.  Replacements can be ordered from the Maverick website.
  8. bama bbq

    Thoughts on MES 40 inch "bottom" of butt being Leathery/dry? + Pork for 75-100 question..

    Disclaimer: I am not a elec smoker operator.  ...but it sounds like you're overcooking the bottom.  You could flip the butt halfway thru to try to even out the cooking.
  9. bama bbq

    First time using MES 40 cooking ribs and pork butt

    Looks like a homerun.  Nice cook.
  10. bama bbq

    vension snack sticks

    I like to go at 130*F and raise temps slowly to 170*F in my WSM until the sticks are at least 152*F internal.  Then shower with cold water until internal is below 110*F.  Then hang them for at least an hour to bloom.
  11. bama bbq

    Chicken jerky

    1 cup soy sauce 1 1/2 Tbs of lemon juice 1/4 cup worcestershire sauce 1 tsp garlic powder 1 1/2 Tbs red pepper 1 tsp black pepper a dash of ginger marinate for 30-60 minutes.
  12. bama bbq

    First brisket flat on the WSM

    Looks like a great start.  Everyone gets so freaked out with brisket but its actually pretty easy.  IMHO the key is not to let it dry out by cookin too low n slow.  I like to let er rip and place in a foiled disposable pan when it hits 170*F internal.  Yours looks like it's gonna be a good one!
  13. bama bbq

    Prepping Brisket

    I have no video but a few photos of how I do it.  I find the most limber brisket in the meat case at Wally World.  I don't waste money of anything higher than Select. Trim out the kernel and most fat season with Black's: fat side down until 170*F internal fat side up in the pan...
  14. bama bbq

    ThermoWorks DOT Inquiry

    I have a Thermapen and the quality is so good I would recommend any product by ThermoWorks.
  15. bama bbq

    Water versus Sand in the WSM?

    No.  A pork butt has so much fat it will not dry out even with a dry pan which is what I use.
  16. bama bbq

    Building ones own smoke house

    Hello from another third gen Texan raised next door in Garland.  This is probably a personal decision but there's an old wive's tale that goes something like this: there are two catagories of smoke houses 1) one that burnt down and 2) one that will burn down.  Having said that I recommend...
  17. bama bbq

    St Louis style question

    Yes.  ...but I rarely foil them.
  18. bama bbq

    Transporting WSM across country

    Competition teams do it all the time. Check out Jim Minion's RV. He strapped his WSM(s) down on a Hitch Hauler http://virtualweberbullet.com/mobile_photos/minion2.jpg. http://virtualweberbullet.com/mobile_photos/minion1.jpg
  19. bama bbq

    My Mini Tour of North Texas Barbecue

    When you head to Lockhart go to Black's downtown just off the square.
  20. bama bbq

    All beef Texas sausage

    I've had Kreuz's sausage and frankly, it's not that great. The sausage at Rudy's is better IMHO.
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