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  1. nordo0

    Brisket

     Thanks Guys.
  2. nordo0

    Brisket

    So if I use two which do I use to go by for final temp?   Len
  3. nordo0

    Brisket

    I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side?   Thanks
  4. nordo0

    Scarbelly Wings (Buffalo Style)

    Thanks nordo0
  5. nordo0

    Scarbelly Wings (Buffalo Style)

     If I use water do you think it will keep the skin from crisping up ?
  6. nordo0

    Scarbelly Wings (Buffalo Style)

      What temp do you smoke these at to get the skin crispy? Do you use water in the pan?   nordo0
  7. nordo0

    Top Sirloin Q-view?....but of course

     Did you take it off at 125 or 135    Nordo0
  8. nordo0

    Pastrami

      Ok. Can anyone tell what tekp I should smoke my pastrami to. I was thinking 160 in the smoke and up to 190 in foil.   Nordo0
    • nordo0
    • Thread
    • Replies: 1
    • Forum: Beef
  9. nordo0

    Dried italian sausage

    Did 48 hours at 60 degrees with about 55% humidity then in the fridge at about 38 degrees Noy sure about humidity
  10. nordo0

    Spatchcock turkey

    Sorry it took so long to get back to you Al. Had some issues. It came good but I thought the injected bird would have had more taste from the marinade. Also felt that the skin impedes the smoke from penetrating deep into the bird. Len
  11. nordo0

    Dried italian sausage

     Does any one have any tips on how to keep dried italian sausage from shrinking so much.   i did add white wine to the mix. Maybe the added liquid is not a good thing?    Len
  12. nordo0

    Spatchcock turkey

    Thanks Al
  13. nordo0

    Spatchcock turkey

     Ok Guys. A littlle Help. About how long can i expect to smoke an 18 pound spatchcocked turkey and at what temp. Preparing turkey as we speak.  Len
  14. nordo0

    Whole Beef Short Ribs - Heavy Bear/Q View

     did you keep them on the smoke for the whole 6 hours?   Len
  15. nordo0

    Biggest Brisket for me yet, Burnt End Question

    When you put the cubes back in the smoker do you smoke them or just heat?  len
  16. nordo0

    Biggest Brisket for me yet, Burnt End Question

     Do you cotinue the smoke or just the heat when you put the cubes back in the smoker/   Len
  17. nordo0

    cure in sausage

     Thanks Joe.  I will make sure I smoke at a minimum of 250.  Len
  18. nordo0

    cure in sausage

     can some one tell me if I need to put cure in home made italian sausage if I am going to smoke it. can I smoke it at 200 plus. Len
  19. nordo0

    Potential Conflict Smoking a Turkey

     You see. I thought you were talking about me (fattie)  and I did'nt evan post my picture.
  20. nordo0

    Potential Conflict Smoking a Turkey

     What is a fattie?
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