Search results

Dave, to answer some of your comments,The cook I done was for home use only, I did not do this for anyone else. The meat was not greasy at all. This is no diffrent from doing a high temp brisket cook, pour off the grease. I am sure the way it is done in middle TN is good there. Here in the mid...

to throw in my two cents worth here. I did a high temp pork butt cook last week. for home use and just cooking for the family, I use a BBQ seasonning add some CAJUN season to it for a bit more heat and I also add brown sugar to the mix. Applyed it to the Butts, and then I put the Butts in a foil...

Lets see 3 brisket flats to be cooked Saturday along with 25 lb's of chickens thighs,along with burgers beef hotdogs and sasuage Putting on 18 lb's of pork butt tonight around 11 pm. this is my best holiday of the year and lest not for get the beer

Doing 5 or 6 racks of Spares ribs Saturday Morning, will be smokeing a Pork Butt friday night for Saturday. Also will smoke some burgers on the WSM when the ribs come off along with beef hotdogs, mac&chesse with bake beans done on the WSM and potato salad. Have family over and enjoy the day with...

I only do spares trim to st.louis style. heres how i do mines, i smoked them around 250/270*, for 2 hours, place in foil for one hour back on smoker at around the same temps. take them off and let rest for a few and then on the plate to eat. i have done the 3-2-1 with them but they come off way...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike F.: Cilantro--taste like weeds to me JMHO </div></BLOCKQUOTE> Humm, the weed I have( had) don't taste like Cilantro to me! puff, puff pass

I have done briskets, low&slow, high heat and the last time I did them the way Larry Wolf has. Larry, I must say that smoking the briskets between 260 & 280 made a hugh inpact on the flavor of the meat and the "smoke ring". I foiled them when they reached 165* (about 4 hours) and then foiled...

Larry, this ? is for you and anyone else that can answer it. I was at the Restaurant Depot here in K.C and back in the cooler they have Spares ribs, one case was lable 'medium spares' and another case was lable 'light spares'. The diffrence in price was, the medium spares $1.28lb or $1.18 for...

I only trim if doing for myself. When doing them for a customer, I will do the whole spare, thats what they are paying for the whole spare. And it cuts down on prep time when doing a lot of ribs. I have a order for 25 slabs for next month, I got 3 WSM so all I have to do is take off the membrane...

Great link, thanks craig!

thanks Dave, I will give it a try

Need y'all input, I have never used lump before, only charcoal. is lump good for long cooks like 12-14 hrs cooks? or is just right for the shoter cooks? and how about high heat cooks? I have seen royal oak at the west lake hardware store and they always sems to have a lot of it and at a good price

Larry I have a question and then a comment/statement, are you useing lump or charcoal for your fuel source? I have notice on my last couple of smokes, useing the clay dish in water pan that even with all my bottom vent wide open my temps will hang around 240/250*. When I 1st started useing the...

Hello Bill, this has nothing to do with your brisket cook but,are you a kc chiefs fan? if so why? why oh why and I stay here in KC and will not support that team. I am the local Prez. for RADIER NATION!

I do my spares at 250* lid temp. from anywhere from 4 to 5 hours. I test them with the "bend test" and when a rib bone will pull from the other bone with a little rsistence but not fall out or off the bone. Or if I am in a crunch for time, like yesterday I did the 3-1-1, cook 3 hrs on smoker, 1...

Have any one done a Happy Dance when they have taken their food off the WSM and it looks good? Look just like it would if it was pictured in a BBQ Cook book! I mean have you danced over yur food before or am I the only one. HAPPY 4th OF JULY everyone

Thanks J, I and all the others. I will smoked loin to 130*. I did do some reading on "tenderloins" and "loins" I am glad I checked in here first for ideals, seems like I was about to screw up a good chunck of pork.