Recent content by RKruger


 
  1. R

    Smoked Pork Chops. Help!

    Ok, I found out that they are pork loin chops so I will adjust course. They are currently brining in a basic brine. I will fire up my smoker using charcoal and apple wood. Then I will direct sear them with the grate directly over the coals. After about a min and a half on each side I will put...
  2. R

    Smoked Pork Chops. Help!

    They are a consistent inch and a half with no bone. I will cook to temp but I am hoping to be able to control the time they hit it within reason.
  3. R

    Smoked Pork Chops. Help!

    I have some pork chops from Costco and I want to smoke them. Any advice? I have noticed there aren’t a lot of posts on doing this, so is this a train wreck in the making? I want to brine then completely coat with mustard and a rub (still have to find one) and then smoke with a full water pan at...
  4. R

    HH believer

    Chris, is there any chance of getting a summary for the high heat method in the cooking topics, brisket section? This discussion has been going on for 4 years and is always at the top of the barbequing forum. On an entirely unrelated topic. I would like to thank you for this web site. It is...
  5. R

    Stirin the Pot…( a brisket question)

    Travis H, I too have a WSM and enjoy it very much. That doesn’t mean 350° is easy to hold in windy TX. I am jealous of Larry R who uses a Kamado with a stoker. Look at his temp chart!!! He has about 2° of variation throughout his cook. Incredible! I’ll bet my oven isn’t that good. Temp Chart...
  6. R

    Brisket Flat

    Dont temp the flat after you foil it. check it for tenderness by using a probe. That was the best piece of advise I recieved on this board. Temping briskets never seems to work well.
  7. R

    Pulled pork sub!

    Man!!! Thats a good lookin sammich!!!
  8. R

    Stirin the Pot…( a brisket question)

    K Kruger, if you were using lower temps would you change when you foil? I know originally you foiled at 160° (now I believe you just do it at the 2hr mark). I use 160° as I’m still required by some inner being to temp everything I cook at some point. I finish to feel. Gary H. NJ, Old school…...
  9. R

    Stirin the Pot…( a brisket question)

    A friend who (as a proper Texan) swears the only way to cook brisket is low and slow. I being a transplant (worse yet a Yankee!) allow common sense to enter the fray and I swear by the high heat method. We frequently argue about who has the best technique for smoking a brisket. The other day I...
  10. R

    Butts going backwards

    Thanks. I was hoping that was the case. I have never seen it drop so quickly, and was starting to question the batteries in my thermometer.
  11. R

    Butts going backwards

    I turned my butts at 15:15 CST they were at 178°. The temp is currently 174° and falling. My smoker temps have been ~240° the entire cook and are still there. Is this normal? Link
  12. R

    Brisket Point

    In the past I would just slice the whole brisket. Most of the people who had the point said it was too fatty for them. I have gotten really good reviews on the flats. I don’t hang around particularly picky people I just ask and let them know I need an honest critique so that I can get better. I...
  13. R

    Brisket Egg

    Last night I laid a brisket egg… I started out breaking what has to be a cardinal rule of smoking. I got a late (very late) start. I had a 15# packer and was planning a HH cook. One of the goals of this cook was to remove the point and fat cap (the wife hates both) after cooking and use the...
  14. R

    Brisket Point

    Thanks for the replies. From the pictures I think I got it correct! I was just unsure where to start cutting. Thanks again for the help.
  15. R

    Brisket Point

    OK, I have completed many high heat brisket cooks and have had good success with them. One of the chief complaints comes from people who get the point. I decided today that I would smoke a packer and then separate the point and try burnt ends. After pulling the brisket, I immediately started...

 

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