Recent content by RedT


 
  1. R

    How long can a brisket hold temp?

    For a family gathering, I purchased a full packer brisket and a flat - approx 20 pounds after trimming. Based on that weight, I estimated a 30-hour cook, and with a 5:00 PM dinner target, started the WSM at noon the day before. The flat (on the lower rack of the WSM) was at 202 degrees at 11:00...
  2. R

    Two briskets on WSM?

    Two briskets on a WSM? I plan to cook two briskets on my 18 1/2" WSM, which brings up these questions: Can I smoke one on the top grate while the other is on the bottom grate? Which grate tends to run the hotter? How much will this add to the time to cook? Any advice or suggestions?
  3. R

    Old stuffers lament....

    Yes, old but young at heart and a neophyte sausage maker - probably have made less than 50 pounds since buying my WSM a year ago. At the outset I gleaned all the information I could from this board, Rytek Kutas' book, and the Stanley & Adam Marianski book. Have learned enough to quit chasing the...
  4. R

    Wanted: Rudy's BBQ sausage recipe

    I will....once SWMBO gives me the green light. :rolleyes: At the moment, my freezer is full of smoked meat - to include a recent batch of pulled pork. Though I gave up cigarettes in 1986, I guess I'm hooked on smoking! :)
  5. R

    Wanted: Rudy's BBQ sausage recipe

    Thanks to everyone for the recipes and other info. I'm going to try the recipe by Dwain, will let you know how it turns out. :wsm:
  6. R

    Wanted: Rudy's BBQ sausage recipe

    Thanks, Steve! If you can dig up a recipe, I would appreciate it!
  7. R

    Wanted: Rudy's BBQ sausage recipe

    I discovered Rudy's "Country Store" during one of our RV trips through Texas, and have since eaten at several locations throughout the southwest. I particularly like their sausage, and try as I might, have not been able to duplicate it at home. Am wondering, does anyone have a "clone" recipe...
  8. R

    Smoking temperatures

    Thanks again! I tried your "snake" method yesterday beginning with 3 lit briquettes, was able to hold 135 for one hour. As the snake began to burn, was able to maintain 140, then 150, etc... SUCCESS! (With an empty WSM) Snake configuration was 2 briquettes wide with one on top (pyramid) and...
  9. R

    Smoking temperatures

    OK, thanks to everyone for the information. Before I invest in an electric smoker or improve my existing electric modification, will try the snake once again. From what I've learned here, I need to start the cook at around 130 degrees (no smoke) for drying the sausage casings, and then add...
  10. R

    Go Giants Jerky

    OK, thanks to everyone for the information. Before I invest in an electric smoker or improve my existing electric modification, will try the snake once again. From what I've learned here, I need to start the cook at around 130 degrees (no smoke) for drying the sausage casings, and then add...
  11. R

    Smoking temperatures

    OK, so would appreciate some more help from the experts here - to add to the knowledge I have gained over the past few months. Want to smoke sausage on my 18 1/2" WSM using charcoal - I've been jury-rigging an electric hot plate in order to maintain the lower (130F - 170F) temperatures, and...
  12. R

    Sausage smoking

    By the way...... what temps do you use for smoking sausage? My last smoke stalled at 126 interior temp with 160 - 170 smoke temp. Had to use the electric oven in the house to finish the cook, and was not satisfied with the quality.
  13. R

    Sausage smoking

    Thanks, Dwain.... I've tried the "C" shape charcoal ring, but have used a row of two all the way around. Haven't had any luck in controlling the temp by using the vents - especially trying to start at 135 and stepping up 10 degrees at a time. I'll try your method. Have had some luck using a hot...
  14. R

    Sausage smoking

    I need training in cooking sausage! Have read and re-read "Home Production of Quality Meats and Sausages" and "Great Sausage Recipes and Meat Curing" by Rytek Kutas. I feel good about grinding and stuffing sausage, but cooking in a WSM has me stumped. I air-dry the sausage, start at 135 degrees...
  15. R

    BBQ Sausage recipes?

    I'm a big fan of Rudy's sausage, having eaten in numerous Rudy's Country Store establishments in Texas, Oklahoma and Arizona. Have been looking for a sausage clone recipe. Rudy's tells me that their sausage is all beef. Would you think the pork recipe referenced above would taste like Rudy's?

 

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