Recent content by J C Ringle

I've taken dry/overcooked brisket and made chili out of it...the long simmer in the chili adds moisture back to the meat and the chili picks up the smokey flavor of the brisket. The family likes it so much that I always set aside some brisket meat from each cook regardless, specifically to make...

Welcome aboard Mike. Make sure you post some pics when you get those butts cooked.

Welcome Jeff, can't wait to see you post some of your cooks.

I've only used both racks a couple of times but I rotated the meat halfway through the cook and my ribs turned out fine. Unless you have a temp probe on both racks it's hard to say for sure what kind of temp difference you have between the two racks. I use water in my pan so the bottom rack is...

I do my bacon burgers like this on the grill not my smoker and they turn out great...friends and family are always requesting them. I have my butcher grind my bacon with lean sirloin, 50/50 blend. Having them do it makes it so much easier to make patties when you get home. I get my grill real...

Welcome to the forum from a fellow Hoosier in Northern IN....South Bend/Granger, IN

Welcome Buck. I'm not far away from you at all....Granger

I use the Parkay squeeze margarine on my ribs and everyone that tastes them says they are great...but it really comes down to what one likes or doesn't like. If you like it then start using it and if you don't, then you can say you tried it and move onto to trying something else.

We use a Food Saver as well and have good success...have had it about a year now. We also use the same trick with paper towels when sealing wet/moist meats to keep the blood or juices from ruining the seal. The only drawback is if you are sealing a lot of stuff at once you can get the...

I don't flip mine...even when foiling. I always leave them bone side down.

Welcome to the forum Carl

Welcome to the forum Nate

Welcom aboard Donnie

Welcome aboard Chris!

Welcome Dan!