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  1. austinsmoke

    smoking boneless rib sections

    I trimmed up six racks of spareribs to St Louis style for New Years, and I saved the flap off each one. I just thawed them out and put rub on them, and they are ready to go on the smoker( Chargriller Pro SFB) . I was going to cook them using 3-1-.5 method...will that work out or will it dry them...
  2. austinsmoke

    does using a rib rack change the cooking process?

    I am needing to smoke about six racks of ribs on a SFB ChargrillerPro...the only way to fit thatthat many would be to use a rib rack , which I have never used..I have always done the 3-1.5-1.0; method with bone side down on the grill....how might the rack change that? My ribs are usually to die...
  3. austinsmoke

    three hours on a pork shoulder and still not to 140 IT

    I am doing a shoulder instead of a but, just to try it. It is barely 40 degrees here in Raleigh with alot of wind..I have been able to keep the smoker at 240-50...but after three hours temp is only 110...is this too long in the danger zone? it was about 35 when it went in
  4. austinsmoke

    Need great cheesy, creamy mac and cheese recipe

    We are making dinner for 36 people for my daughters rehersal dinner, and my wife wants an awesome cheesy,creamy mac and cheese recipe..... I am smoking butt, brats and chicken and makin cole slaw, smoked ranchero beans. bring on the recipes!! Tom and Kim 919 332 1957
  5. austinsmoke

    Catering Daughters rehersal party- how much to cook of what?

    I am a relative Newbie Smoker, and certainly haven;t graduated to catering...but my wife and I are throwing the rehersal dinner, at which the bride wants BBQ. We have 36 confirmed adults, 50/50 male/female, no children We are planning to provide Pulled Pork Butt, Brats,Grilled Chicken legs and...
  6. austinsmoke

    Labor Day full packer

    1st Full packer. Split the Flat and point, a little mustard and medium spice rub overnight...total 11.5 lbs, but I trimmed off at least 1.5 lbs of fat,etc...went on at 9am, with mesquite and oak... A good charcoal basket full, cowboy,lump Pouring some smoke to her.... Beauties!!  More Q...
  7. austinsmoke

    I am baaaack....second Butt

    I have been having trouble posting Q-View over the last several weeks, but rest assured I have been SMOKIN! Here is only the second Butt I have made, practicing for my Daughters rehersal dinner that I am cookin for: It was my best, according to the folks at home.....
  8. austinsmoke

    Pork Butt...fat up or down??

    I am thinking up, but I understand the fat down for heat spikes...opinions??
  9. austinsmoke

    Cooking Butt and Briskett ahead of time...?? Thoughts?

    Fellows in Smoke - I have signed up to cook brisket and Pulled Pork for 30 people for my daughters wedding rehersal dinner. I have to cook it up at home in Raleigh on Thursday, then refrigerate and transport it in tins on Friday to Table Rock, where we have a cabin and where we will have the...
  10. austinsmoke

    Ribs and Turkey for Independence day!!

    Does it get more american than this?? Trying Jeff's Naked Rib Rub recipe for the first time....even put it on the turkey...what the hell! couple a people coming over in a few hours to drink beer and watch a smoker.. Tom
  11. austinsmoke

    Leg Quarters and Acorn Squash

    We had a great meal !!  Leg Quarters really moist, no brine, cooked at 250 for 2 hrs, IT 180, just a spicy rub. Squash - Split, stuffed with sausage, butter, S7P, cinamon, and nutmeg...2 hrs, 250..of course my famous cole slaw... Just going on the grill:
  12. austinsmoke

    2nd brisket and minion method

    Only four smokes so far, but I am addicted. Trying the Minion Method in my Chargriller Pro SFB to see if I can get more stable temps for a longer period of time. First Brisket was awqesome, going to follow the same again....225-240, to IT of 175, Foil with Beer and Worcheshire, then back on...
  13. austinsmoke

    Minion method and Brisket # 2

    OK, so I decided to try the minion method in my Chargriller Pro SFB, after seeing an explaination of it on this fine site!! I have only had about 4 smokes so far, but I am addicted...and everything seems to turn out great, so family is happy! However, I can't seem to keep a satble temp for more...
  14. austinsmoke

    First Butt, Sausage, Corn...just awesome

    I owe my sucess to SMF ! I could not make the 4/27 event, I hope I can make the next! This weekend was awesome...here are some pics
  15. austinsmoke

    First Butt, Sausage, Corn...just awesome

    I owew my success to SMF...thanks everyone! I "stole" recipes and ideas, and modifications to the smoker..
  16. austinsmoke

    Pork Shoulder vs Pork Butt ?

    I had a few people say a shoulder is better then a butt ? I turn to my new friends at SMF for opinions and cooking ideas for a shoulder? or not I am having reall good success with a chargriller side box, with all the modifications done...it's my new weekend "job"... Last weekends beef brisket...
  17. austinsmoke

    Hello From Raleigh NC...

    Originally from upstate New York and was introduced to Texas smoked cooking in 1989 while in Austin TX for 10 years,...just LOVED IT.. moved to Raleigh in 1999. I have only done smoking in Gas grills with wood chips, low, but mostly direct heat..I just purchased a used Char Griller 1224 Pro...
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