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The Smoke Ring Forum Index
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  Topic: What happened to this forum?
BBQ-DAWG

Replies: 21
Views: 9234

PostForum: General BBQ Discussion   Posted: Thu Jul 19 18 8:08 am   Subject: What happened to this forum?
When I first got into smoking meat and bbq I seem to remember this forum as pretty happening. Now it seems like there are entire days between posts. Maybe my memory is wrong idk.
  Topic: Whole hog question
BBQ-DAWG

Replies: 6
Views: 2356

PostForum: General BBQ Discussion   Posted: Sat Feb 06 16 10:19 am   Subject: Whole hog question
Great!! Thanks for the input Tony!
  Topic: Whole hog question
BBQ-DAWG

Replies: 6
Views: 2356

PostForum: General BBQ Discussion   Posted: Sat Feb 06 16 9:36 am   Subject: Whole hog question
Hi all, I'm cooking a whole hog on my Lang 84. It was 135lbs on the hoof. I'm guessing it weighs about 90lbs with out the head and hooves. So my question is how long is this gonna take to cook? Laid f ...
  Topic: New toy!!!
BBQ-DAWG

Replies: 12
Views: 3765

PostForum: General BBQ Discussion   Posted: Fri Aug 21 15 8:45 pm   Subject: New toy!!!
i just ordered a 84 deluxe with chargrill. Cant wait!!!
  Topic: Something ive been doing with packer briskets lately.
BBQ-DAWG

Replies: 8
Views: 1301

PostForum: General BBQ Discussion   Posted: Tue Jan 15 13 10:57 am   Subject: Something ive been doing with packer briskets lately.
That is a good idea to do with the point.

I have never separated the flat and point that way...always cooked until the whole thing was done as one unit....silly me. :shock:Id love to get it all d ...
  Topic: Something ive been doing with packer briskets lately.
BBQ-DAWG

Replies: 8
Views: 1301

PostForum: General BBQ Discussion   Posted: Tue Jan 15 13 10:55 am   Subject: Something ive been doing with packer briskets lately.
Are you slicing at 210? I almost always do burnt ends so don't pay attention to the point that much. 210 seems like it would be pulled beef. I still get slices out of it but there isnt much holding it ...
  Topic: Something ive been doing with packer briskets lately.
BBQ-DAWG

Replies: 8
Views: 1301

PostForum: General BBQ Discussion   Posted: Tue Jan 15 13 10:54 am   Subject: Something ive been doing with packer briskets lately.
I cook them whole and they seem to finish all together....if one side of your
cooker is hotter rotate your brisket half way through your cook.....
I start my brisket with the thickest end toward the ...
  Topic: Something ive been doing with packer briskets lately.
BBQ-DAWG

Replies: 8
Views: 1301

PostForum: General BBQ Discussion   Posted: Tue Jan 15 13 1:08 am   Subject: Something ive been doing with packer briskets lately.
When i first started smoking whole briskets i always cooked the flat til it was done and that left the point almost unuseable but i cut it up and served it. I have done the burnt end thing with is bet ...
  Topic: Bought a new pellet smoker. A few questions
BBQ-DAWG

Replies: 7
Views: 4163

PostForum: General BBQ Discussion   Posted: Mon Jan 14 13 10:03 pm   Subject: Bought a new pellet smoker. A few questions
Ive been using my lang 60 for all my smoking for about 4 years and love it. The local discount food store sells these louisiana pellet smokers and at first i thought why would i need one of those when ...
  Topic: this is how i tackle the brisket trim or no trim
BBQ-DAWG

Replies: 10
Views: 2496

PostForum: General BBQ Discussion   Posted: Sun Jan 30 11 12:18 am   Subject: this is how i tackle the brisket trim or no trim
Not a bad idea as long as you have the space in the cooker. Good point. Once i did 8 at once and couldn't use this method.
  Topic: this is how i tackle the brisket trim or no trim
BBQ-DAWG

Replies: 10
Views: 2496

PostForum: General BBQ Discussion   Posted: Sat Jan 29 11 11:20 pm   Subject: this is how i tackle the brisket trim or no trim
I trim the brisket fairly well then i put the excess fat on the top rack above the brisket. IMO best of both worlds.

http://i840.photobucket.com/albums/zz329/sg-dawg/GetAttachment.jpg
  Topic: New Food Saver deal...
BBQ-DAWG

Replies: 4
Views: 1400

PostForum: General BBQ Discussion   Posted: Tue Jan 25 11 3:48 am   Subject: Re: New Food Saver deal...
For a limited time, Food Saver offers the Food Saver Starter Kit and V2040 Sealer]], a $119.98 value, for just $39.99 when you use code Y1FEAAA at checkout. To ensure you get the correct price, delete ...
  Topic: how long to brine pastrami and how long to soak in water?
BBQ-DAWG

Replies: 5
Views: 1849

PostForum: General BBQ Discussion   Posted: Thu May 13 10 2:39 am   Subject: how long to brine pastrami and how long to soak in water?
What does the potatoes do?
  Topic: how long to brine pastrami and how long to soak in water?
BBQ-DAWG

Replies: 5
Views: 1849

PostForum: General BBQ Discussion   Posted: Thu May 13 10 1:53 am   Subject: how long to brine pastrami and how long to soak in water?
Thanks!
  Topic: IBP brand
BBQ-DAWG

Replies: 48
Views: 8228

PostForum: General BBQ Discussion   Posted: Thu Jan 28 10 3:39 am   Subject: IBP brand
If you guys really want a surprise when cooking meat. Buy some from a local farmer, grass feed the whole nine. Not only does it taste better but it cooks better too.

There are only like 5 meat pac ...
  Topic: What temp do you take your brisket to?
BBQ-DAWG

Replies: 13
Views: 3328

PostForum: General BBQ Discussion   Posted: Thu Jan 28 10 3:33 am   Subject: What temp do you take your brisket to?
Depends if I want to pull it or slice it.

Sliced, 180 -190 depending on the "feel" of the meat when I insert the thermo.

Pulled 195-200 again depending on feel when I insert the probe. ...
  Topic: What temp do you take your brisket to?
BBQ-DAWG

Replies: 13
Views: 3328

PostForum: General BBQ Discussion   Posted: Thu Jan 28 10 3:20 am   Subject: What temp do you take your brisket to?
I just realized my previous reply was to the post not the thread.

Like Cranky it depends what I want to do with it, but I'll add another one to the equation.

Chopped. 180 - 190, (unless I over c ...
  Topic: Ribs:Fall off the bone or pull off?
BBQ-DAWG

Replies: 16
Views: 4423

PostForum: General BBQ Discussion   Posted: Thu Jan 28 10 2:59 am   Subject: Ribs:Fall off the bone or pull off?
Everytime i cook them not fall off the bone people bitch. If they cant be taken off the cooker in one piece then people love em.
  Topic: What temp do you take your brisket to?
BBQ-DAWG

Replies: 13
Views: 3328

PostForum: General BBQ Discussion   Posted: Thu Jan 28 10 2:00 am   Subject: What temp do you take your brisket to?
Depends if I want to pull it or slice it.

Sliced, 180 -190 depending on the "feel" of the meat when I insert the thermo.

Pulled 195-200 again depending on feel when I insert the probe. ...
  Topic: What temp do you take your brisket to?
BBQ-DAWG

Replies: 13
Views: 3328

PostForum: General BBQ Discussion   Posted: Wed Jan 27 10 11:30 pm   Subject: What temp do you take your brisket to?
also foil/no foil, and how much do you trim a packer? Oh and if id do a flat ever what temp would you do that to? Ive been going to 195 no foil and trimmed very well. Id like a juicer end product
 
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