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Well surprisingly no one has mention a Propane Smoker. I'll toss it out then. Gander Mountain has a Great Outdoors Smokey Mountain Propane fired smoker. They have 2 models a small one and aBig Block. I had the smaller version first but now own the Big Block. I paid 179 for big block and I...

Assuming you let the meat rest for awhile. It will continue to cook a few more degrees. I think that may have been your problem. When your temp reached your 135 is was on the way up. When resting it will continue to keep riseing maybe as much 5 Degrees or more. Next time take it out a...

Jeff they had a show on the othe rnight of the food channel. Summer Camp or something like that. Where they go to camp and leran to cook. On of the camp was in Texas. The cook boiled the brisket in seasoned water for like 4.5 hours. Then finished on the grill. It looked like huge brisket...

I freind of mine serves his up in his bar/rest. He marinades them in Italian dressing oil, pop corn butter salt, and garlic powder and lets them set over night . Just eleminate the oil and salt. Try it that way.

Well photos turned out fine. Some great looking meat there. I can assume it didn't stick around very long.

I also have purchased the gauge to show how much propane is left in the tank. My first attempts proved fruitless. Did get one cook in with it connected. Came back 3 days later said I was mt. Took reserve tank back, got a refill, came home low and behold they weighed almost the same. Now my...

I have used this a lot. My mother in law during her cancer treatment everything was way to spicey for her. But this really worked well. I keep an extra jar on hand all the time. When cooking for her I put it on ribs to. For the rest of us I doctor it up wee bit. Its great for people who do...

Doing Ribs today with no foil no going 6 hours at 240 holding within = - 3 degrees right now. Also going to do Parmesan Potato Balls for entree with corn on the cob. As for tomorrow I rest.

Bob when useing cheese you have to look for a specific type of cheese. I use cheese in summer sausage but I had to to buy special chedder cheese. I got it thru Butcher Packer. But it doesn't break down when your cooking. I used store bought cheese the first time and I was like jelly after...

Pork Butts they are most forgiving. Its hard to goof them up. Trust me I have tried.

I tried useing all the big chains for butts also. Wal-Mart, Sams, and Meijers. Never could get what I wanted. Went to small mom and pop type meat shop. There they let me order what I need, when I need it, and at decent prices. Average on Butts has been around $1.40 a lb and usually 2 to...

Andy when I have ran into a frozen meat problem I will fill the kitchen sink with cold water and keep switching it out. That seems to speed up thawing method.

Hey anton where did ya find chris's write up on fatties? did a quick search but didn't find it. Thought maybe I throw some in tonight when I do my 2 butts.

Well did a small Pork Butt today. A little 4 lber. Put it on at 9am temp 240, pulled from smoker at 6 pm rested til 10 pm. Like they say it won't get done until its ready lol. I have done 10lbers in less time with excellent results. The wait was worth it my son said. That was his treat for...

My biggest blunder was learning about enhanced ribs. Was ready to impress my relatives so I purchased $60 worth of Baby Backs. Did everything by the 3-2-1 method. They looked like something outta of the finest cook books around. Proudly I layed them out on table for all to enjoy. Much to my...

If you look around you may find what I have from McCormicks. Grill Mates Pork Rub. I use it on butts and ribs for those who don't like any spicey food. I highly recommend it and you can also play with it a little tweaking it here and tweaking it there. I cruise the season isles in every...

I use what ever is on sale. Don't think I have ever done the same twice in a row. They very every time. Rub......Butt Rub brand most of the time Sauce.... Lazy Open Pit Original Temps....250 on the door thermometer Wood.....A special 5 blend I get from a local butcher. Hardwood saw dust from...

Paul I did Alton Browns meatloaf couple of weeks back. That was the best I had done to date. There was no leftovers so next time I am doing 2 loafs. A couple of threads in here have made mention to it but I short on time to locate for you. It is worth the time to look at.

Also alot can depned on the type smoker you have. Electric I used to put a tin pie plate right on the coil I used chips as chunks never created the flavor I was looking for. Now with my gasser I actually use a sawdust type of 5 different woods blended. I have also cheated and went to a local...

Well I am thinking they are brined as well. But are cold smoked then which will give them the all pink ness. This is something I have always wanted to do but never took the time to really search it. A Friend of mine says he has an old time soke book but we haven't been able to connect recently.