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  1. Looking good so far, Soda!

    Looking good so far, Soda!
  2. 1/2 pecan, 1/2 hickory on brisket is amazing.

    2 oz. of each. If you guys were curious.:cool: How is everybody? Been quiet lately.
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    You'll want to smoke whatever it is, and then put...

    You'll want to smoke whatever it is, and then put it on and throw the pie in the oven. I've done this with pulled pork and Canadian bacon. I agree with what draper says, these don't get hot enough...
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    I have been snakebit for ages between money and...

    I have been snakebit for ages between money and weather and not feeling like doing it. I feel suitably guilty, and will surely return to making tasty smoked meats regularly.
  5. Thread: brisket help

    by ia_james
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    It's an hour-ish/lb but brisket is done when it...

    It's an hour-ish/lb but brisket is done when it is done. If you wrap or not will impact it a bunch, so will if it stalls a little, a lot, or not at all. You really have to go by temp and texture. ...
  6. Thread: brisket help

    by ia_james
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    Don't cook it at 200 unless you have absolutely...

    Don't cook it at 200 unless you have absolutely nothing to do with yourself that week. Most here cook at 225, and I cook mine turned all the way up. There's pics of mine over in the picture forum...
  7. Thread: brisket help

    by ia_james
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    Looks like you got it figured out in the end,...

    Looks like you got it figured out in the end, looks good.
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    Ayup, that will work. Looks great, Soda!

    Ayup, that will work. Looks great, Soda!
  9. Thread: brisket help

    by ia_james
    Replies
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    That would change the cook time quite a bit, as...

    That would change the cook time quite a bit, as your previously 10# piece of meat is now an 8# and a 2#. Probably a better choice would be to split the point and the flat from each other, and smoke...
  10. Thread: Prime Rib!

    by ia_james
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    3,242

    Once again, I didn't get my invite in the mail....

    Once again, I didn't get my invite in the mail. :mad: Looks amazing.
  11. Thread: Bacon Bacon

    by ia_james
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    No input on the amount as I've never made belly...

    No input on the amount as I've never made belly bacon, but half hickory and half pecan is good, as is all hickory.
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    Looks great as per usual with you, Soda. ...

    Looks great as per usual with you, Soda. Supposed to rain here, that would cramp my style. I had been tossing around a brisket.
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    Yeah, I dunno who wrote that thing. When you get...

    Yeah, I dunno who wrote that thing. When you get some free time and want to do some research Aaron Franklin's Youtube videos are a great resource.

    ETA: Smokin' Tex has good ones up too, watch...
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    It's because you're cooking at such a low temp. ...

    It's because you're cooking at such a low temp. I cook mine at 255. Most here use 225. At any rate, cooking at 200 deg is going to take forever.
  15. Soda, why the curing salt if only brining for 12...

    Soda, why the curing salt if only brining for 12 hours?
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    Merry Christmas and good luck!

    Merry Christmas and good luck!
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    That does seem a little short, especially if it...

    That does seem a little short, especially if it came straight from the fridge. However, I've never tried it and am merely speculating. I wouldn't even consider trying it without a thermometer to...
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    It's not good, from a food safety standpoint.

    It's not good, from a food safety standpoint.
  19. Thread: Pastrami!

    by ia_james
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    1,656

    That looks amazing!

    That looks amazing!
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    Just put 'em in there.

    Just put 'em in there.
  21. Thread: Say Cheese!

    by ia_james
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    I love smoking sharp cheddar for snacking, so...

    I love smoking sharp cheddar for snacking, so easy and tasty.
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    If you can physically get them both in there, no...

    If you can physically get them both in there, no good reason why not.
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    I don't have anything to add that hasn't already...

    I don't have anything to add that hasn't already been mentioned, so I'm just here to compliment the food, and that looks great!
  24. Thread: Makin' Bacon

    by ia_james
    Replies
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    870

    Time doesn't sound outrageous to me. When I do...

    Time doesn't sound outrageous to me. When I do Canadian bacon (cured pork loin) it takes about 4-5 hours to get it a little over 140 at 200. Lots more surface area on a belly for the weight, so...
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    Happy Thanksgiving everybody!

    Happy Thanksgiving everybody!
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