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The Smoke Ring Forum Index
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  Topic: brisket rub
Burnt Endz

Replies: 4
Views: 1539

PostForum: General BBQ Discussion   Posted: Thu Feb 04 16 1:58 am   Subject: brisket rub
I'm typically a salt and pepper kinda guy. When I smoke prime ribs I use Montreal Steak Seasoning.....love that stuff.

Anyone use it on a brisket before? Think I might try that this weekend.
  Topic: UDS....about to go belly up
Burnt Endz

Replies: 2
Views: 1106

PostForum: Cookers   Posted: Tue Feb 02 16 2:44 am   Subject: UDS....about to go belly up
I had a pizza pan and that eventually deteriorated into ashes lol....that's why I was leaning towards the brick.
  Topic: UDS....about to go belly up
Burnt Endz

Replies: 2
Views: 1106

PostForum: Cookers   Posted: Tue Feb 02 16 1:31 am   Subject: UDS....about to go belly up
So the UDS I have had for several years has a hole in the bottom of the barrel. I made spares and baby backs yesterday and everything went fine....I just placed hd aluminum foil over the hole and my f ...
  Topic: question about using wood
Burnt Endz

Replies: 1
Views: 466

PostForum: General BBQ Discussion   Posted: Tue Nov 17 15 1:50 am   Subject: question about using wood
So I have a UDS. Love cooking with that thing. I typically use royal oak lump charcoal and throw in some chunks of oak. The last brisket I did was hands down the best I've ever done. I've been smoki ...
  Topic: ru roh.........
Burnt Endz

Replies: 14
Views: 2815

PostForum: General BBQ Discussion   Posted: Thu Jun 04 15 5:59 am   Subject: ru roh.........
Got it. Well I think I may smoke up a couple pork butts the day before and just warm those up on serving day. I'm doing all of this on a UDS keep in mind. I will be able to fit 3 briskets i'm sure. ...
  Topic: ru roh.........
Burnt Endz

Replies: 14
Views: 2815

PostForum: General BBQ Discussion   Posted: Thu Jun 04 15 3:28 am   Subject: ru roh.........
well ideally I don't want to chop any of it. I hate the thought of doing that to brisket. I may just halve the slices of the flat and roll wit that.
  Topic: ru roh.........
Burnt Endz

Replies: 14
Views: 2815

PostForum: General BBQ Discussion   Posted: Thu Jun 04 15 1:37 am   Subject: ru roh.........
I was explaining to my 10 year old son yesterday that I was asked to smoke brisket for 50 people. I told him how nervous I was and he said "dad, you make amazing brisket, seriously it's really g ...
  Topic: ru roh.........
Burnt Endz

Replies: 14
Views: 2815

PostForum: General BBQ Discussion   Posted: Wed Jun 03 15 11:56 pm   Subject: ru roh.........
3-10#ers enough you think?
  Topic: ru roh.........
Burnt Endz

Replies: 14
Views: 2815

PostForum: General BBQ Discussion   Posted: Wed Jun 03 15 3:24 am   Subject: ru roh.........
I've never worried about chopped brisket before.....should I let the internal temp get higher than 197* before I pull it....to ensure the meat will just crumble?
  Topic: ru roh.........
Burnt Endz

Replies: 14
Views: 2815

PostForum: General BBQ Discussion   Posted: Tue Jun 02 15 10:20 pm   Subject: ru roh.........
I was asked to smoke a brisket for one of my wife's best friends family. Which I guess is a huge honor but I've never smoked anything other than for just my family. The pressure is on....lol
So it' ...
  Topic: flat of the brisket question......
Burnt Endz

Replies: 5
Views: 1025

PostForum: General BBQ Discussion   Posted: Wed May 27 15 3:29 am   Subject: flat of the brisket question......
I foiled the entire thing at 167*. This time around I wanted some burnt ends so when the flat hit 197....I tried inserting a temp probe and it didn't exactly slide on through like it should so I left ...
  Topic: flat of the brisket question......
Burnt Endz

Replies: 5
Views: 1025

PostForum: General BBQ Discussion   Posted: Wed May 27 15 1:22 am   Subject: flat of the brisket question......
I've smoked quite a few briskets in my day and feel I have a pretty good handle on what works best for me and what doesn't. One thing I can't figure out though.....how do you keep the flat moist and ...
  Topic: Meatloaf question
Burnt Endz

Replies: 6
Views: 1285

PostForum: General BBQ Discussion   Posted: Thu Apr 30 15 5:35 am   Subject: Meatloaf question
Jeepdad's meatloaf recipe was life-changing for me. Follow it and you can't go wrong!!!!! Smile
  Topic: cold smoking
Burnt Endz

Replies: 10
Views: 2204

PostForum: General BBQ Discussion   Posted: Tue Apr 28 15 3:58 am   Subject: cold smoking
Thanks for the help!!!!! Truly appreciated. I'll report back when I get the first pork belly done. I'd eventually like to get into cold smoking various sausages too. But I figure pork belly/bacon w ...
  Topic: cold smoking
Burnt Endz

Replies: 10
Views: 2204

PostForum: General BBQ Discussion   Posted: Mon Apr 27 15 10:37 pm   Subject: cold smoking
I'm not overly concerned about producing a healthy bacon. I was more or less wondering how nitrite and nitrate bacon was produced without using a curing salt. I will definitely use a curing salt and ...
  Topic: cold smoking
Burnt Endz

Replies: 10
Views: 2204

PostForum: General BBQ Discussion   Posted: Fri Apr 24 15 12:59 am   Subject: cold smoking
What if i'm not really able to adjust the temperature of my cold smoker box? I have a plywood box in which I hang the meat, and the smoke is piped in with a dryer hose coming from a small grill/smoke ...
  Topic: cold smoking
Burnt Endz

Replies: 10
Views: 2204

PostForum: General BBQ Discussion   Posted: Thu Apr 23 15 5:28 am   Subject: cold smoking
Well that's what i'm hoping to find out on here.....is curing necessary? I watched a video today and the guy used 1/4 cu kosher salt, 1/4 cup, 1/4 dark brown sugar, 1/4 maple syrup.
That's it. Pu ...
  Topic: cold smoking
Burnt Endz

Replies: 10
Views: 2204

PostForum: General BBQ Discussion   Posted: Thu Apr 23 15 4:23 am   Subject: cold smoking
Anyone on here have experience with cold smoking? I built a cold smoker last weekend and am hoping to try it out with some pork belly. I've done some reading on this and know there is a serious risk ...
  Topic: Briskets and burnt ends by 11am ?
Burnt Endz

Replies: 6
Views: 1295

PostForum: General BBQ Discussion   Posted: Wed Mar 25 15 9:00 pm   Subject: Briskets and burnt ends by 11am ?
Honestly, when I reheat....the fat is my favorite part! Now I don't just eat the fat because that by itself...well not my cup of tea....but the fat helps keep everything moist and tasty!
  Topic: First Brisket of the year
Burnt Endz

Replies: 19
Views: 5007

PostForum: General BBQ Discussion   Posted: Wed Mar 25 15 4:00 am   Subject: First Brisket of the year
I'd like to hear more about how you did this....hot and fast method. I've done that with butts but never briskets. Did you notice a difference in tenderness? fat cap up or down? Your photos definite ...
 
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