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  1. finsfree

    Competition Grade Beef Brisket

    Where can I find competition grade beef brisket? I buy Angus Beef Brisket at my local grocery store and I'm finding beef brisket around $3 a pound. The internet said these Briskets could cost around $4 - $5 a pound. Am I really getting Angus at that price or is it just high end choice? Places...
  2. finsfree

    My Beef Brisket

    I smoked a 13.5lb Angus Beef Brisket this weekend. I have a Oklahoma Joe Longhorn Offset Smoker w/ mods (see image below). I was trying to maintain a temperature of around 250 but it fluctuated between 240-270. I have never smoked this hot before and I underestimated when the meat would be...
  3. finsfree

    Where to place water pan?

    Hello, I have an Oklahoma Joe Longhorn Offset Smoker. I bought heat deflectors for it and I don't know where to place my water pan. Any ideas as to where I should place my water pan? Thanks,
  4. finsfree

    Big Green Egg vs Kamado Joe

    I'm in the market for one of this style of smoker. Has anyone ever owned both? After watching some youtube videos and a google searching, it seems that the kamado has a slight edge only as far as simply addons. It seems like they both produce great food. Just curious if anyone has both? Thanks,
  5. finsfree

    First Smoked Rib Roast

    Today I would like to share with the class my first smoked Rib Roast;) Started off with an 8lb rib roast. Seasoned the roast w/ a tube of Basil herb paste that you would buy at Publix in the produce department and Montreal Steak seasoning. Placed it on my Oklahoma Joe longhorn offset smoker...
  6. finsfree

    Too much smoke? Why?

    I got an Oklahoma Joe Longhorn offset smoker. I love this thing! One issue that I am having is too much smoke. If I place a log in the fire box it will smoke like it's supposed to (thin light smoke), but after a while that same piece of wood will start to bellow out white smoke like crazy. Why...
  7. finsfree

    Smoked a prok

  8. finsfree

    My Beef Ribs

    I'm not a rookie anymore but I've never smoked beef ribs yet. Here it is after 4hrs of smoking at  around 235-240. Internal temp at 185 degrees. Once again the Oklahoma Joe offset smoker comes through again! I love smoking in this Florida HEAT!!! What kind of sauces should I use?
  9. finsfree

    Smoking my first Salmon

    I'm smoking my first salmon today on my Oklahoma Joe off set smoker. After watching some YouTube videos I wish I would have done some things different but it's to late now. So basically, I've got about 1 1/2 of salmon (1 whole filet) on my smoker at about 170-180 degrees. I'm using Apple wood...
  10. finsfree

    Beef Short Ribs

    I love these things!!! 2hrs of smoke and 2hrs in foil. Cooking temp at 300-325 degrees. Fall off the bone tender and juicy. Next I need to work on different flavors.
  11. finsfree

    Smoking a brisket?

    I lost all my notes when I changed phones on how I smoked beef brisket and I'm trying to remember all the steps I did. I'm smoking the brisket tomorrow. I do remember the last time I did one of these it was freaking AWESOME!!! Ok, this is what I'm going to do: 14lb Angus packer brisketcut it...
  12. finsfree

    First time smoking short ribs....any tips?

    This is after 2hrs.
  13. finsfree

    Smoking a brisket?

    I've been picked to cater a wedding and I really want the meat to turn out great. I want to smoke a 14lb brisket, but i also want to cut down the cooking time. I don't see myself smoking a whole 14lb brisket for 20hrs. I've only smoked 2 briskets before and both of them i cut in half. The last...
  14. finsfree

    Can't keep the smoke going?

    I've got an Oaklahoma Joe offset smoker. I was smoking a 14lb brisket the other day and i couldn't keep the smoke going. It only smoked for about the first 2hrs then stopped. I checked the wood in the firebox and it was still good (not all burnt up). I then replaced the old wood with new ones...
  15. finsfree

    When to foil a brisket?

    It's been a while since I've done one of these. I've got a whole 14lb brisket that i cut in half so I've got the flat part and nose/tip separated. In my notes i noted that i foiled at IT 170 degrees. I can't remember if i unfoiled and placed back on the grill to firm up the outside/bark.
  16. finsfree

    "Straight" Grilling Ribs?

    My smoked ribs always turn out great, but straight up grilling....not the best. The issue I'm having is too much smoke. I'll have a bed of coals going and place my ribs (spare ribs) right on top (direct heat). I then spray beer on them to keep the moisture. After spraying the beer that's when...
  17. finsfree

    How to finish off spare ribs with BBQ sauce?

    Me and a buddy of mine are doing a BBQ cook off for the superbowl this weekend (Go Broncos). His spare ribs vs mine. I'll be using the 3-2-1 method in my Oaklahoma Joe Honghorn offset smoker. My question is when should I apply the BBQ sauce to the ribs to give it a nice glaze? I'll be using a...
  18. finsfree

    Smoking a whole turkey?

    I'll be smoking a 14lb turkey this weekend and I've got some questions? I've got an Oklahoma Joe Longhorn offset smoker. Questions: 1. I'm wanting to inject with creole butter. Would i inject the night before & let marinate or just before i place it on the smoker? 2. Looking for IT of breast...
  19. finsfree

    Whole chicken internal breast temp?

    I've done the ideal 160-165 internal breast temp and I don't like it. It's almost like the breast meat isn't cooked long enough and a little rubbery. The first whole chicken I did on the grill (spatchcock style/butter fly) I waited for an IT of 165. Took it off and didn't like the texture of...
  20. finsfree

    Marinating for too long?

    My going to be smoking a 10lb Boston Butt pork shoulder. I have always used mustard for "glue" then added my rub to it, rapped it up in plastic rap and placed in the refrigerator for over night 24hrs. My question is what if i lefted it the refrigerator longer....like say 2 or 3 days? Would it...
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