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  1. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    Thanks David!  You have been a lot of help.
  2. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    The only reason I thought about the ribs being prepared this way is to add the BBQ sauce when I reheat for the last hour.  But I guess cooking them completely the reheat and add BBQ sauce will be good. Thanks!
  3. bryan moorhead

    A Couple of Butts and A few Rack of Ribs

    I have 2 butts and 5 racks of ribs that I want to take with us to a music festival on the 23rd of May.  I will not have time to smoke these prior to the festival.  I plan on smoking all this this weekend.  I would do the ribs like usual with 3-2-1 but not do the last hour until the Saturday...
  4. bryan moorhead

    Selling Smoked Meats

    I feel a little stupid being that I listened to a local guy tell me that it was no big deal to sell Butts and briskets and such from my home.  I should have asked the health department instead.  So, I am told that I have to have a separate building with commercial fridge, stainless sinks (3) for...
  5. bryan moorhead

    2 Botulism outbreaks

    This is all great info and a reminder of how quickly things can go bad.
  6. bryan moorhead

    Brisket I Smoked Saturday

    I have smoked a few briskets that were moist however I wrapped them in foil when the stall began around 165°.  This one I let it ride through the stall and when the temp started back up again I wrapped with the butcher paper.  It was a different technique and the first time I had smoked a...
  7. bryan moorhead

    Brisket I Smoked Saturday

    I know what you mean.  I should have left on a little longer. I also have to learn to be more patient... Thanks bmaddox for your honesty.  It helps me to improve.
  8. Brisket I Smoked Saturday

    Brisket I Smoked Saturday

  9. bryan moorhead

    Brisket I Smoked Saturday

    This one started out at 12 lbs.  After trimming it weighed 8.5 lbs.  I prepped this one like Franklin BBQ with the Salt and Pepper rub. Run the pit @ 275°.  Wrapped with butcher paper after the stall.  I'm not experienced with touching the meat to see if it is done so I ran this one up to 200°...
  10. 2015042695184944.jpg?1430142096975&1430142097930

    2015042695184944.jpg?1430142096975&1430142097930

  11. bryan moorhead

    What I am doing Today!

    Looks like you are about 3 hours away. Everyone arpund the house has waves at me or asked when the brisket will be ready! Lol!
  12. What I am doing Today!

    What I am doing Today!

  13. bryan moorhead

    What I am doing Today!

    :devil: I have a 12 lb brisket and a 8 lb butt on the Lang this morning! :yahoo:
  14. 20150426_044144_LLS.jpg

    20150426_044144_LLS.jpg

  15. bryan moorhead

    Brisket Flat - Almost have this thing down

    The meat isn't cheap.  I can get packers around here for about $3-4 per\lb.  Ingles has them 8.98 per\lb.
  16. bryan moorhead

    Brisket Flat - Almost have this thing down

    How much did you have to pay for the flat?  
  17. bryan moorhead

    Brisket Flat - Almost have this thing down

    Looks Great!
  18. bryan moorhead

    Just a Couple from the Weekend

    Thanks.  Where in NC do you live?  If you don't mind me asking.
  19. bryan moorhead

    First Smoker

    If you "butterfly" the butt then you will have more bark and bark is great!
  20. bryan moorhead

    Just a Couple from the Weekend

    This is my 36" Stretch Deluxe Lang Runabout.  I used all wood for smoking these butts.  I used hickory splits 16" long and about the size of your forearm.  Had to add a split about every 25 - 35min for 12 hours.  She holds temp very well and steady.  This is my first stick burner and I was...
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