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Type: Posts; User: draper73

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  1. Thread: Drying Out

    by draper73
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    760

    Can you give more details? Temperature and length...

    Can you give more details? Temperature and length of cook? How much wood? What temp do you cook at in your oven normally?
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    Couple racks of spares getting ready to go as we...

    Couple racks of spares getting ready to go as we speak.
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    Susie, sorry for the late response, but thus may...

    Susie, sorry for the late response, but thus may help in the future. I wet brine my poultry, using 1c kosher salt and 1c Brown sugar per gallon of water. In a 5 gallon bucket, a turkey usually needs...
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    Thanksgiving Smoke!!!

    Ok, Thanksgiving is probably my favorite holiday of the year. I love spending good time with family and friends. I guess the food is a pretty decent bonus too!

    I'm not a big fan of roasted...
  5. Thread: Cheater Ribs!

    by draper73
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    599

    Cheater Ribs!

    Ok, so don't be too hard on me. I know this is going to sound like traitorous blasphemy to some of you, but we have a newborn in the house, and our schedule consists of trying to cram a whole days...
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    I'd be interested to see what people have to say....

    I'd be interested to see what people have to say. I have smoked meats that I have used as toppings for pizza. Smoked turkey in my recreation of Detroit Michigan's Supino Pizzeria "City Wing Thing"...
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    I let them rest for anywhere from 20 minutes, to...

    I let them rest for anywhere from 20 minutes, to a couple of hours. 130 is still gonna get you the same level of doneness whether you rest it for a short period, or leave it in the fridge over night....
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    You know, I haven't been as lazy, when it comes...

    You know, I haven't been as lazy, when it comes to smoking, as I had initially thought. Even though I haven't been able to do any Brisket, Pork Butts, Ribs, Chicken, or Prime Ribs. We've still been...
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    I have lot's of things I'd like to smoke, but...

    I have lot's of things I'd like to smoke, but unfortunately the "Honey-Do" List is growing ever longer as we get ready for a new baby in a couple of weeks... Maybe after that I can get a slab of ribs...
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    garlic, thyme, and rosemary. Pretty traditional. ...

    garlic, thyme, and rosemary. Pretty traditional. I'm liking the idea of a guajillo compound butter though! maybe some poblano or something. sky's the limit!
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    Reverse seared ribeye

    I've been wanting to give this a try for quite some time and I'm so glad I finally did!
    I started with a couple of choice ribeyes, seasoned liberally with kosher salt, black pepper, and granulated...
  12. Thread: brisket help

    by draper73
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    2,260

    I usually set my dial to 225 and that's right...

    I usually set my dial to 225 and that's right where I smoke just about anything. I did it at 200 based on the method that Scott Wallace recommends doing an hour a pound plus 2 hours. I think the...
  13. Thread: brisket help

    by draper73
    Replies
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    2,260

    Brisket is my Nemesis!

    First off, the flavor is great. It's just not quite getting as tender as it should be. I did a full choice, packer brisket that weighed about 15 lbs before I trimmed it, 13 lbs after. I smoked it...
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    Looks so good! Whatcha got in that tin can down...

    Looks so good! Whatcha got in that tin can down there?
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    The skin turns out fine. I find it helps to...

    The skin turns out fine. I find it helps to either rub the chicken in EVOO or spray some cooking spray on it just before smoking. Even still, the skin might not be as crispy as some people like. ...
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    1c kosher salt 1c dark brown sugar 1 gal water...

    1c kosher salt
    1c dark brown sugar
    1 gal water
    Granulated garlic
    Smoked paprika
    Chile flakes
    Fresh parsley
    And just about anything else in arms reach.
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    Mother's Day Smoke

    Did some smoked chicken quarters for Mother's Day. We love the way these turn out. We trim em up, brine them over night and hit them on the smokintex @ 225 for about 5 hours with 2 oz of apple and...
  18. Thread: Easter Ham???

    by draper73
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    I went with your advice on the internal temp. I...

    I went with your advice on the internal temp. I was glad that I did. 160 was perfect, and allowed more of the fat around the shank to render off. Looks like every ham from here on out will be twice...
  19. Thread: Easter Ham???

    by draper73
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    1,369

    Easter Ham???

    We're planning on having ham for Easter over at my in-laws. Since so many good things have been rolling out of the SmokinTex lately, my mother-in-law has requested that we smoke a Ham for lunch.
    ...
  20. Thread: Prime Rib!

    by draper73
    Replies
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    4,491

    She is a great helper. She's even figured out how...

    She is a great helper. She's even figured out how to open the smoker a time or two and help me clean it out if I ever forget to wipe up those tasty drippings!
  21. Thread: Prime Rib!

    by draper73
    Replies
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    4,491

    Dang it! Can't count on the post office for...

    Dang it! Can't count on the post office for anything these days! Haha
  22. Thread: Prime Rib!

    by draper73
    Replies
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    4,491

    Thank you! I was really happy with it for my...

    Thank you! I was really happy with it for my first attempt. Didn't want to screw up a pricey chunk of meat.
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    This is a bit late, but maybe you can give this a...

    This is a bit late, but maybe you can give this a shot for next Thanksgiving?

    I thaw the turkey out for a day or two, then I brine it in about 2 gallons of brine1gal= (1c kosher salt, 1c brown...
  24. Thread: Prime Rib!

    by draper73
    Replies
    7
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    4,491

    Prime Rib!

    Spring is here and though I don't really need an excuse to smoke, I wanted to try out a prime rib to see how it would turn out.
    I started out by seasoning the meat about a day before with kosher...
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