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Post by Hitch on Feb 22, 2024 11:14:41 GMT -6
I may smoke some country style ribs tomorrow. It's been quite a while since I've smoked those.
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Post by Hitch on Feb 22, 2024 13:55:19 GMT -6
Check that prior post...One of the ladies next door offered to bring two racks of baby backs manana! I'll be smoking those instead! Oh h3ll YEAh!
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Post by Hitch on Feb 23, 2024 9:54:58 GMT -6
These bad boys are on the smoke as I type! LAWD HAMMERCY!!!
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Post by Hitch on Feb 23, 2024 13:49:08 GMT -6
Ribs were on point! Homemade tater salad was $$ as well.
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Post by Hitch on Feb 23, 2024 13:57:04 GMT -6
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Post by blitz50 on Feb 26, 2024 9:23:15 GMT -6
Bout ready to fire up some spare ribs for sure.
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Post by xdipster on Feb 26, 2024 9:47:50 GMT -6
Only thing I burned this weekend was an old piano I got conned into moving. Didn't know it was gonna cost a few K to get it in playing order. Heartbreaking to burn a piano, but it was really just a giant piece of crap that made weird sounds. Got the kid a better one anyways.
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Post by Hitch on Feb 26, 2024 10:01:23 GMT -6
Giant piece of crap! I just laughed out loud in class!
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Post by Hitch on Feb 26, 2024 10:29:26 GMT -6
May have to smoke a pork butt this weekend! Been too long!!!
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Post by xdipster on Feb 26, 2024 10:39:47 GMT -6
I cooked way too many ribs a week ago. Still eating on them. Best job I have done on beef ribs. Love hanging my spare rib slabs in the drum. I have smoked six at one time once. Had to finish half in the oven though because not enough room after wrapping them.
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Post by Hitch on Feb 26, 2024 11:18:29 GMT -6
Hard to beat a good smoked beef rib! The baby backs I smoked last Friday were right on time!!!
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Post by Hitch on Feb 28, 2024 7:24:10 GMT -6
I may have to fire up the minion Sunday and smoke a pork butt. Pulled pork tacos for the week! LAWD HAMMERCY!!
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Post by blitz50 on Feb 28, 2024 8:35:13 GMT -6
Question. So I buy 1/2 a cow bout every 6-8 months and I get those briskets with them. They are not the big packer briskets. Yall got any recommendation's on cooking those. I normally make burnt ends out of them, but when I have tried to smoke one before it just didn't come out right.
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Post by Hitch on Feb 28, 2024 9:01:34 GMT -6
What's the poundage, ballpark figure?
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Post by blitz50 on Feb 28, 2024 9:10:19 GMT -6
ahh h3ll maybe 10 pounds. They are not very big. But I am not a good judge of that ask my wife.
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Post by Hitch on Feb 28, 2024 9:10:43 GMT -6
I would try this, 50; slather a layer of dijon mustard on it and season it up with Chupacabra brisket magic. Or just use kosher or sea salt and black pepper. Throw it on the smoke for two-tree hours and then finish it off in a crockpot with some beef broth. Or in the oven. Just a thought. It may turn out more like a roast, but it'll still have a smoke flavor to it. I use a brisket rub of kosher or sea salt, black pepper, onion powder, garlic powder, smoked paprika, and pepper mustard seasoning. Equal parts of each and put it in a shaker bottle. I put it on the smoke at 250 and leave it uncovered until the internal temp hits 165. Then I wrap in a layer of butcher paper and 3/4 wrap it with foil on top of the butcher paper. Put it back on the smoke until the internal temp hits 203. Pull it off the smoke and let it rest in a cooler for at least an hour. Pull it out and slice it up. Should be money dude!
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Post by xdipster on Feb 28, 2024 9:35:44 GMT -6
Not bad. The best brisket I ever made I had it rubbed down and had to put off smoking it for a day, so it was in the fridge for a day and a half just soaking up that rub( I use Head Country on almost everything). Fat cap on top and the rest is what hitch posted. I go by internal temp and not time, due to my drum smoker usually being a bit faster than a side by side or traditional smoker. Brisket usually turns out good if the trim is right. Needs fat for flavor, but not so much its gross.
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Post by Hitch on Feb 28, 2024 9:46:01 GMT -6
I forgot to say that I doctor my brisket after I cut out all the HARD fat. I also let mine sit in the fridge overnight.
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Post by blitz50 on Feb 28, 2024 9:51:00 GMT -6
I think that might be the issue. Not much fat on them from the butcher.
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Post by Hitch on Feb 28, 2024 10:02:23 GMT -6
Try doctoring it the night before and then do the internal temps. Or just smoke it a couple hours and then finish in the oven, wrapped. Pull it off when internal hits 203; let it rest for at least an hour.
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