Recent content by Rusty

Thanks Kruger! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: This database is a good one. Also, several sellers will note heat level, such as is done here, a favorite retailer of mine...

Thanks! Very helpful!! <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy: Check here. Scroll down to fresh or dried chiles. Tim </div></BLOCKQUOTE>

I am interested in experimenting different types of pepper powders in my rubs. Is there a site that list how hot each pepper is, like on a scale of 1 to 10 of hotness?

don't know how I will be able batches at a time with that much meat. This is serving 12 people, so not sure how that will work out. Was thinking I could put meat in foil pan and cover and stick in oven for some time at some temp.

Yes, a whole (packer) brisket.

I'm going to be smoking a brisket and a couple of butts on Christmas eve for Christmas Day lunch. Since I will have to re-heat the meat from being refridgerated, how long and what temperature do I need to re-heat in oven?

I am wanting to make baked beans from scratch using my own recipe, mainly for dietary reasons. All of baked beans I see in the grocery store seem to be already made or are the finished product and are in their own sauce that is usually loaded with sugar, etc. So, basically, my question is, what...

Thanks for responding. Let me add that I am referring to whole peppercorns. I always grind them myself with a cheap coffee grinder when I am ready to make rubs.

I tried google and wikipedia, but couldn't really find the answer I am looking for. I would like to know what the difference is between black and white pepper? Is one hotter than the other? What other taste differences are they?

I have been living the South Beach Diet lifestyle now for over 2 years. I have lost over 50 pounds and have kept it off. I always substitute Splenda for sugar. I don't miss sugar at all. Whenever rubs or what not call for sugar, just sub with splenda. You'll be fine.

Just to make sure though I understand...Dry = over cooked. Correct?

What is the best internal temperature for smoking a brisket? So far, I have tried 195 and 190,pulled them off the smoker, wrap in foil and let them rest in the oven for an hour, but both times they seem to be dry and not very tender. Should I trying pulling them off when internal gets 180? Or...

What are a few paprika substitution choices? When a recipe such as rubs calls for a 1/4 cup or more, I would like to try something else. It needs to be mild in heat. Just looking for some good flavor. Thanks!

I forgot to mention that the brisket I will be smoking is a flat and will be smoking it on my 18 WSM, bbq guru digiQ, empty foiled pan and saucer if this makes any difference.

What is the best internal target temp for brisket? 180, 185, 190, ? Going to be smoking at 225-235. I want it to be very tender. Thanks!