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  1. dblbogey

    Planning First Smoke--Three Questions Please

    I started off with the 225 temps as well but soon found I could cut my cook times down with no loss to tenderness or flavor if I ran the smoker at 275. Absolutely love to pull from smoker around 200-205 and let rest at least 30 minutes before pulling. Fall off the bone tender!!
  2. dblbogey

    Divisional Round Playoff Weekend Babybacks & ABT's !!!!

    I too use the Japs but I doctor up the cream cheese a bit. Here's my recipe if you want to try it. Ingredients: 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground...
  3. dblbogey

    CrazyQ's BBQ Trailer Build

    Amazing job. Wish I had your skills. I'd give it a try myself but I am not near as talented. Looks like I will have to keep buying my cookers. lol.
  4. dblbogey

    SMF FOLKS, ONE OF OUR OWN NEEDS OUR SUPPORT !!!

    I realize I am late to this thread but I am so sorry to hear of your loss. I pray God will bless you, grant you peace, and ease your sorrow.
  5. dblbogey

    New from NC

    Welcome! I'm in NC too. Just moved a couple of months ago to Fayetteville.
  6. dblbogey

    Look what i got?!!!!

    Awesome smoker!! I want one too!!!!
  7. dblbogey

    2nd Annual North Carolina Smokers Gathering April 26th, 27th and 28th 2013 (Now with lots of pix)

    Hate I missed it. Had a family emergency as my dad had to be rushed to the hospital with angina. 3 days and 3 stints later he's back home and doing well. Hopefully next year I can make it.
  8. dblbogey

    When do you do it on a PB

    OK, so if you apply the rub the night before. what about doing the injection the night before? If you've tried it, what are the effects?
  9. dblbogey

    2nd Annual North Carolina Smokers Gathering April 26th, 27th and 28th 2013 (Now with lots of pix)

    Schedule appears to have opened up a bit. I may be able to make it after all!!
  10. dblbogey

    Smoke and hold ribs

    Due to circumstances I have 7 baby backs that need to be smoked soon! This is the second time I have had to postpone a cook out and I am afraid to hold them any longer. I do not want to let them spoil!!!! So looks like I need to smoke em and hold em for another day. I usually use the 2 2 1...
  11. dblbogey

    2nd Annual North Carolina Smokers Gathering April 26th, 27th and 28th 2013 (Now with lots of pix)

    Sorry to hear this Wes. I pray God will grant you the miracle you desire. Bless his Lord.
  12. dblbogey

    When to Inject?

    I will try injecting this week but will do it the traditional way. Gonna do 2 butts. Think I'll use different injections and check out the difference. I'm gonna do one of them the "Chris Lilly" way.
  13. dblbogey

    When to Inject?

    Have any of you had experience injecting at the foiling stage of smoking a butt? Was at a comp this weekend and noticed a fellow competitor smoking to whatever temp, then injecting, foiling, and then finish cooking. Any thoughts?
  14. dblbogey

    What temp

    Alright, looks like they want to cook at 275. So to cook baby backs at the same time I'll have to change my 2-2-1 method. Anyone cook at this temp?
  15. dblbogey

    What temp

    Thanks Bruno! Got some update on the butts. I am being told they will be between 6-8 lbs which will help reduce cooking time. I am planning on putting them on no later than 7 am and more likely it will be 6:30ish. if it were up to me I'd put them on about 1 am but since it is a team comp and I...
  16. dblbogey

    What temp

    What temp would you need to use to get butts done in 6-7 hours. Since I don't know what weight I am going to assume 10lbs. We'll be cooking 8 in a competition. Turn in time is 3:00 pm. If I wait till that morning, what temp would I use? I have always done the 225 low and slow method but that...
  17. dblbogey

    JJ's Finishing Sauce...Awesome!!!

    I realize this is an old thread but hope that Chef JJ will see this. 1st i just made your finishing sauce and it is awesome indeed!! Just two quick questions. 1. How many butts or lbs is this recipe intended to "finish"? 2. I smoked and refrigerated about 25 lbs of PP without any finishing...
  18. dblbogey

    Another smoke and hold thread

    I need to smoke a couple of Butts 2 to 3 days ahead of time. After reading what threads I could find on here I plan to smoke them until they reach a temp of 160 (is that right?) then place in aluminum pan and foil. Do I pull them at 190 and wrap the whole deal in a towel or let them get to 200...
  19. dblbogey

    Where in NC are you hailing from?

    Just found the group! I'm here in Rockingham and I love this site! I've always enjoyed grilling and now I love to smoke!
  20. dblbogey

    COOKING LOG:DOWNLOADABLE

    I clicked the link for the downloads area to get Jeff's updated cook log but it says the page doesn't exist. Any chance one of you have the pdf or excel for this?
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