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  1. cabrego

    what kind of beef ribs?

    I did pull the silver skin off but it was nothing like pork ribs. There was still an obvious tough membrane-any tips?
  2. cabrego

    what kind of beef ribs?

    Greetings all, I cooked some beef short ribs this weekend low and slow using a 321 method and they game out really great.  My only complaint was that the membrane was nearly impossible to remove.  As you could imagine that made the ribs  a bit of a chore to eat.   What kind of beef ribs are u...
  3. cabrego

    First try at venison roasts

    where do the roasts come from?  We just landed our first doe of the season and were not sure how we want to prepare...thanks
  4. cabrego

    Brisket Injection and Foil Sauce?

    Thanks for the tips.  I have used a pure beef broth injection before but I think i used too much (about 2 cups for a 10lb brisket) and the brisket came out a bit too beefy tasting.  Made it seem under seasoned for my taste.   I will keep searching.
  5. cabrego

    Brisket Injection and Foil Sauce?

    All, I was wondering if anyone could turn me on to a good injection and foil sauce for brisket.  I have done so many without injection I am ready to try something new.  Unfortunately I have not found a whole lot of information on either. any care to share some base recipes?
  6. cabrego

    Thanks!-4th Place Ribs In IBCA BBQ Contest

    Hey thanks guys, I couldn't have done it without the forum's advice!  Next I got fix my brisket and chicken! 
  7. cabrego

    Thanks!-4th Place Ribs In IBCA BBQ Contest

    We competed for the first time on Saturday and were able to get a 4th place call on ribs!  We are very excited about that, although if I had to bet I would have bet on my Chicken getting the call.  I wish I was able to post some pics but during the busy day we were not able to get any pics of...
  8. cabrego

    What effect has adding ceramic tile, sand, rocks, etc to smoker have?

    Thanks for all the input guys. By the way tried sand, I filled my original pan with sand and covered with foil.  I noticed that the pit comes up to temperature much quicker than with water, this is because of the amount of energy it takes to raise the temperature (heat capacity) is about 5 times...
  9. cabrego

    What effect has adding ceramic tile, sand, rocks, etc to smoker have?

    I am glad you are passionate about using a water pan and it has worked well for you.  In my experience it is a bit of trouble to fill the water pan up, especially when you are running a long over night smoke and you would like to get some sleep, especially if it requires elevating the water...
  10. cabrego

    16 lb beef brisket smoking help

  11. cabrego

    Brisket Flat Cut & Tri Tip in ECB for Labor Day Q-View

    What temp did you smoke the brisket?    If you took the flat up to 200 that might be why it was dry-you should start probing at 180 and expect to pull some where between 180 and 190.  You really should go by how easily the probe goes in the flat,  Also, you carved the brisket with the grain...
  12. cabrego

    apple chunks

    +1 on the apple and pecan wood.
  13. cabrego

    Brisket Au jus Question

    actually i meant to ask how did the flat come out, was it juicy?
  14. cabrego

    First Brisket on ECB

    What temp did you pull the brisket?  It looks like you are doing only a flat, not a full packer? Youtube has a carolina pittmaster doing a LONG prep vid on brisket and he claims frozen or not makes no difference.  i have a prime brisket in my freezer right now :)  I have never done frozen...
  15. cabrego

    Brisket Au jus Question

    Where did you measure your IT of 200?  How was the flat?  Curious because I find that IT of 195 in the point has generally lead me to a some what dry but tender flat.  I don't foil though.
  16. cabrego

    injecting

    Have you tried foiling a little sooner?  I am thinking around 160 or so and start giving it the pokes around 180 IT.  One thing I have learned from experience is that I believe 190+ in the flat is going to dry it out (at least in my exp-going low and slow smoke).  My best flat so far has come...
  17. cabrego

    What would you choose?

    if you have time, it is hard to go wrong with a boston butt for pulled pork.  Inject, foil at 160.  about 1 hour per lb that way.
  18. cabrego

    Interpretation of IBCA Pit Rule

    The rule is intended to prevent multiple teams from using the same pit/heat source, i.e., each team should have its own pit with own heat source.  There was a case where two teams entered a competition with a double tank pit that shared a firebox- that is a no no.  The pit would have been fine...
  19. cabrego

    Interpretation of IBCA Pit Rule

    I have an email sent to them but I figured I would ask the forum.  I am hoping some one may reply with some useful information/insight/experience etc.
  20. cabrego

    Interpretation of IBCA Pit Rule

    Hey guys what the heck does this IBCA rule mean?   Pit shall be of a design that contains individual cooking chambers and heat sources (no sharing of heat sources).
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