Search results

I have never made it, but it does look somewhat heavy (2 Tbsp) on the cayenne, I would think a 1/2tsp to 1 tsp of cayenne would do the trick depending on personal preference. Just my two cents worth... <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

Thanks for info. For some reason I did not see the smoked cheese article in "Cooking topics", sorry about that. Jeff, thinking about coming back up and seeing you again but this time bringing my sauce with me to for you too try. I get rave reviews about it but want a seasoned BBQ'er to give me...

Kevin and Bob, I was going to purchase a Jaccard on Saturday before my brisket midnight cook but decided not to after reading your posts. I agree with you guy's, let the process do the work, "naturally". For the first time I did not injected it, and secondly I improved the quailty of my rub...

Hello all, Have not done smoked cheese yet, but would like too soon. I would think a smoked horseradish cheddar would be great with brisket. Any recomendations...

Anybody out there had any success with a Jaccard on briskets? I would think it would help rub and/or marinades get into more of the meat more evenly. Stu M.

Kevin, That's a great idea to use the skin as a heat shield on the outer edges of the grate. I cooked a lot of ribs this weekend and noticed that my longer slabs would have more of a char (almost burnt)look on the ends near the edges. It gave the ribs and somewhat "uneven cooking" look. I would...

I thought I was OK on temp. My lid temp was pretty consisitent at 250 the entire time. Now I'm re-thinking my dome temp and bumping it to 270ish. Probabbly the thing to do is get myself a better quality therm. By the way Jerry, yes they did finally pass the "tear test". To speed things along...

Hello all, My BRITU ribs are taking up to 7hrs, I feel just too long... I maintained good consisitent temps (230-250)and then ramp it up a bit the last 1 1/2 hr throughout the cook, the fire was good and hot and the wood was flaming before I put on the middle section, let it heat up and loaded...

Kevin, I did a version pork butt "quick cook" yesterday (from the cooking section of this site). Pre-injected them and rubbed them down of course. Put one 6.5lb butt on at 12:37P and it had an internal temp of 200 degrees by 6:10p..."Not bad". I ran it at about 255 for the first 3 1/2 hours...