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OK, I need to do a packer for tomorrow night, say 6pm or so. I the thing weighs about 12 lbs.. My plan: - put the packer on about midnight, fat down - apple juice every so many hours - foil at 165, fat up - pull at 185 or so (tender) My real questions: - does midnight sound like a good time...

Thanks for the input David. I just picked up some Andouille, thought I'd try something I've never had. No artisans here but a local butcher makes stuff a bit better than the stores.

I'm going to throw some beef ribs on in the morning for lunch and thought I'd do some sausage for the non-rib eaters (mother and wife!). I'd like to try something other than Italian or Brats. Also, about how long do they take? I'm talking raw here.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">.... Something like 2 hours no foil followed by an hour or two in foil with or without juice followed by another hour or two outside of foil then crisped up on the gasser...

Somebody gave me a pack of boneless beef ribs, country style ribs obviously. Anyone know if I can smoke these? I'd love some beef ribs but they are impossible to get around here so this is the next best thing. I'd like to mimic those.

I've been pretty scarce here lately so I thought it would be prudent and considerate to post a short explanation. But first the apology. Over the last year I've been contacted numerous times concerning Sensor Mounts. I've consistently maintained in correspondence that I was working on a new...

Paul, Thanks for the comments. I agree about foiling afterwards.

Thanks for the comment. It helps. I plan on cooking around 235.

I've got two 5 lb butts ready to go and one 5 lb. brisket. I need to have these ready around 6pm. I'm having a hard time deciding when to put them on. Technically the butts should take no longer than 10 hours, but I'm not too confident in that, does anyone have any experience with such a...

I need a mop as I'm tired of using a brush. Anyone have any good suggestions? Or should I just make one?

I posted this in the grilling forum, I suppose it should be here. ------------------------- I have been working on this recipe for a while and finally got it just right. My family went crazy for them. Thought it might make a great addition to the Super Bowl snack line-up. Candy Chicken Wings...

jrp, I have to agree with you about the KC Masterpiece. I've never found it to be even close to a masterpiece, and yes, that opinion may get us in trouble around here. I can't under emphasize the carmelization step over high heat, excellent.

I have to agree with you. Even though I like FD's, I prefer home. Plus it's a much better deal. I did two full slabs plus two full tips for $16 yesterday.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Swisher: Although I disagree about the quality of Famous Dave's ribs, I do agree with using their sauces with the BRITU recipe. I have had great...

I think a 1/2 rack is a bit much. When I do baby backs I usually do three full slabs. That feeds myself, my brother and my father plus my mother and daughter. We always have full slab left over.

Well I suppose this is mostly for Famous Dave's fans. I prefer homemade ribs but am never disappointed when visiting Famous Dave's. I've never really gotten the Famous Dave's type rib out of my smoker though, until tonight. For those who are interested, I used the BRITU rub (I use coarse...

I'd like to do some ribs ala non-traditional. I'm thinking of some kind of spicy Hawaiian something or other. Any suggestions?

Thought I'd better chime in since I started the thread. Just pulled two butts: Initial: 6.5 lbs. each. after trimming Yield: I have no idea! I forgot to weigh it, dang. It was a lot though! Time: 15 hours.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom L.: Mine does the same thing. The only remedy I found was to leave the base station closer to the cooker. For me it means leaving it in the...

Tom, Thanks. I found out myself last night, started my smoke at 1am and just finished an hour ago. 15 hours. Unfortunately I had the same problem that I had the last time I used the Nu-temp probes, the base station keeps switching channels on me, negating the whole purpose of using alarms...