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Type: Posts; User: keith13b

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    I usually do a Turkey for Thanksgiving and a ham...

    I usually do a Turkey for Thanksgiving and a ham for Christmas. I just browse recipes here and usually end up trying something new every year. Never had a bad bird!
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    Although I still have yet to brine a shoulder, I...

    Although I still have yet to brine a shoulder, I did use the Bad Byron's Butt Rub. I got mine at Costco. It's a great affordable go-to rub when you don't want to mix up your own. I have some...
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    Looks good. Any special brine used? And how do...

    Looks good. Any special brine used? And how do you like the Costco dry rub? I picked some up, but haven't used it yet.
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    I say buy once, cry once. I have spent $100's...

    I say buy once, cry once. I have spent $100's over the years replacing cheap meters and probes and possibly ruined some smokes (not really, but they were not perfect due to inaccurate probes). I...
  5. Thread: Mold!

    by keith13b
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    Are you sure it was mold? I've had my smoker ~5+...

    Are you sure it was mold? I've had my smoker ~5+ years. Never cleaned it - never had mold. Sounds like you took care of it. Clean everything and run and re-season at a high temp. Sorry you had...
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    Alright - I've done 2 more butts this way with...

    Alright - I've done 2 more butts this way with similar results. I started paying more attention to the internal temps. When it hits 190, I drop the dial down to 200ish. I notice the meat will...
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    Can you smoke a pork butt for too long?

    I have found that making pulled pork with some quality Boston Butts always turned out great, but I hated removing the fat when I was pulling the meat after cooking @225 for 12-13 hrs for a 6-8lb...
  8. Thanks - that is a great reference list. One...

    Thanks - that is a great reference list. One question though. On the Bacon instructions; how does one cook at 100 and cook to an internal temp of 140? Is that a typo?
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    I have run into the same problem before. Make...

    I have run into the same problem before. Make sure to test your thermostat so you can confirm the internal oven temps match what the thermostat says. You might be running a few degrees cooler. Is...
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    Try this: Rub/smear some olive oil on the ribs...

    Try this:

    Rub/smear some olive oil on the ribs after the membrane is removed - you have to remove the membrane to make them soft in my opinion. Then salt/pepper to taste OR..... I like to use a...
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    Awesome - glad it worked out for you....

    Awesome - glad it worked out for you....
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    Mods- anyway to remove the 500 character limit on...

    Mods- anyway to remove the 500 character limit on posts?
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    I put the full recipe on the Smokin Tex Facebook...

    I put the full recipe on the Smokin Tex Facebook page. The post is too long to list here:

    Brine: 1gal water, 1C salt, 1/2C sugar, 2 Tbsp ea: Chili powder, onion powder, garlic powder, paprika,...
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    Any specific type of nuts? Salted or unsalted?

    Any specific type of nuts? Salted or unsalted?
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    Less is more. That is what I have learned. Try...

    Less is more. That is what I have learned. Try using 1 oz of wood and then move up. 2 oz is stil sometimes too much (depends on the wood). I had similar problems when I first started. Seriously...
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    Great recipe. I would like to add that when...

    Great recipe. I would like to add that when done, re-dip them in sauce and toss on the grill (or just broil them) for a few more minutes to crisp up the skin. They fall off the bone. Its hard to...
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