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  1. ron eb

    Electric smoker with a brain to do the thinking.

    I have been smoking meat for a couple of years now using a Brinkman bullet smoker with some mods. Life starts to happen and I don't have the time to tend to a fire for hours. I am thinking of buying an electric smoker along the line of a Bradley so I can set it and for get it. Can anyone make...
  2. ron eb

    This past weekends pork soulders

    Smoked 2 five lb pork shoulders this weekend. I put about 4 hours of smoke on them and then gave them the texas crunch and finished them in the oven at 250 to an IT 200. Rested them and pulled them and the were fantastic. I got high marks from some neighbors. My ? is , when is the right time...
  3. ron eb

    Using chunk charcoal or Kingsford

    I usually use cowboy chunk. Should I break larger pieces down to uniform chunks or should I switch to kingsford to have uniform pieces? Im using a modified brinkman smoker. Looking to do 2 butts this weekend.
  4. ron eb

    Choice of sugar for shoulder rub

    Does anyone use turbinado sugar? Got some today at the store instead of brown sugar. Thought I would give it a try due to my final product turning black.
  5. ron eb

    Trying to take my que to the next level.

    Ok, after many posts and research I have realized my que can get better. Been locked into the 321 method of spare ribs . I desire a firmer rib with just a little fight in the bite. I think my pork shoulder is pretty good, involving all the usual tactics (injecting, nice rub correct final IT) it...
  6. ron eb

    The perfect bite pork spare ribs.

    How do I get that perfect bite pork spare ribs and not fall off the bone?
  7. ron eb

    Color of final pork product

    I'm using a modified brinkmann charcoal smoker. I use cowboy charcoal and a mix of hickory and apple wood. I do a lot of pork spare rib and shoulders. I'm wondering why my finished product is almost black in color. I watch the BBQPM show and there stuff comes out with a nice mahogany color and...
    • ron eb
    • Thread
    • Replies: 6
    • Forum: Pork
  8. ron eb

    Texas BBQ Rub?

    Ok. I'm back. Looking to do some fall but smoking. My wife got a container of BBQ rub from a friend in Texas. It tastes really salty. Must be void if sugar. I'm doing a pork shoulder and I put sugar in my rub. I guess I could hit it with some brown sugar when I foil wrap half war through the...
  9. ron eb

    Doing pork shoulder for football question

    Should I remove the skin to expose more of the fat and should I smoke skin/fat side up or down?
  10. ron eb

    Charcoal Options

    Thought I would smoke a meatloaf. I'm using Cowboy lump charcoal but I can't a consistent Burn on this stuff. The last smoke was fine. This time I am struggling to get to temp. I am using the snake method on a modded out ECB charcoal smoker. Any tips or advice on other charcoal I could use?
  11. ron eb

    Trimming Pork shoulder

    Is there a need to trim some of the fat off or a pork shoulder. That is one thick fat layer with skin. it doesn't seem like rub would get through to the meat.
    • ron eb
    • Thread
    • Replies: 4
    • Forum: Pork
  12. ron eb

    9 Pound Pork Shoulder for Saturday feast

    Got a 9 pounder for this Saturday. I was wondering how long of a total cook time it might be and how much apple wood  smoke I should put on it during that time. I am using a ECB with mods and chunk charcoal. I'm thinking of a 230-250 cooking temp.
    • ron eb
    • Thread
    • Replies: 18
    • Forum: Pork
  13. ron eb

    Everything is coming together

    Just picked up an 8 pound pork shoulder to put on late Friday to chow on with company Saturday afternoon. Also picked up some of the final parts I need for my ECB mods. All I need is a gasket for the lid. I have time to get these mods in for the long apple wood smoke and apple juice/cider spray...
  14. ron eb

    Making the rub stick to a pork shoulder

    What can I use besides mustard to make the rub stick? My wife does not like condiments like that. I told her she would not notice but no go. Also, I have seen on Que shows pit masters saying after the rub sets. What does that mean? I have seen them layering on the rub and not rubbing it in. A...
  15. ron eb

    Air dampers

    Just came across 2 4 inch air dampers with 4 thre quarter inch holes. I want to put them on my brinkmann that has none. Any suggestions. ?
  16. ron eb

    Damper for charcoal smoker. Help

    I have a brinkmann gourmet smoke n grill charcoal smoker. It has no dampers for air control. I just came by two four and a quarter inch dampers with for three quarter inch holes on each at 2.99 each. A deal if you ask me. I'm trying to figure the best way to attach these to my smoke to Gain...
  17. ron eb

    Smoking with Hickory wood

    I am new to meat smoking. I have about 7 sessions under my belt, mostly pork products. Does anyone else find hickory to be a little strong. shoulder, ribs etc. I am able to get my hands on plenty of hickory wood chunks but not apple wood from the Lowes I go to. They have apple chips only...
  18. ron eb

    Best cut for pulled pork?

    Smoked a 5 lb bone in pork shoulder on brinkmann smoke n grill. 6 hours, kept the temp in the zone. 220-240. it did not pull. came out more like pork loin, any ideas?
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