snot Posted September 1, 2012 Report Share Posted September 1, 2012 Good weekend for smokin, can't ride due to weather. Oldschool we still owe you.... Quote Link to comment Share on other sites More sharing options...
snot Posted September 1, 2012 Report Share Posted September 1, 2012 Double post Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 1, 2012 Report Share Posted September 1, 2012 Good weekend for smokin, can't ride due to weather. Oldschool we still owe you....I rode!About 10 miles in to town and back. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 1, 2012 Author Report Share Posted September 1, 2012 I'm really excited to hear how porters briskey comes out!! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 1, 2012 Author Report Share Posted September 1, 2012 Do we have a smoke off going on now? Please dry icepack 1 pound testing samples and ship overnight to me - I will gladly judge and review them for you guys hereIt would probably be cheaper for me to just cut you some, and deliver via motorcycle! Quote Link to comment Share on other sites More sharing options...
snot Posted September 1, 2012 Report Share Posted September 1, 2012 It would probably be cheaper for me to just cut you some, and deliver via motorcycle!We tip well. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 1, 2012 Report Share Posted September 1, 2012 It would probably be cheaper for me to just cut you some, and deliver via motorcycle! Think that was another deciding factor on the market shoulder I brought ya in my backpack cooler. Must have improved the flavor through hard acceleration tenderizing, and windblown to perfection! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 1, 2012 Author Report Share Posted September 1, 2012 aww shucks I thought it was the exhaust soaking into the meat! Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 1, 2012 Report Share Posted September 1, 2012 Rubbed, bagged and ready for some slow and low smoking tomorrow!Thats a nice slab. What are you using for rubs? Whats EVERYONE using for rubs? Be nice to see some more recipes here to share with the masses Quote Link to comment Share on other sites More sharing options...
Helmutt Posted September 1, 2012 Report Share Posted September 1, 2012 (edited) aww shucks I thought it was the exhaust soaking into the meat! Damn good answer! Edited September 1, 2012 by Hellmutt Quote Link to comment Share on other sites More sharing options...
Bad324 Posted September 1, 2012 Report Share Posted September 1, 2012 I think when I remember I'll start the official BBQ recipe threadI have several rubs I make, I refuse to use store bought ones as they are far too salty and give poor results. My spicy pork rub is my favorite but have good poultry and beef ones too Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 1, 2012 Author Report Share Posted September 1, 2012 i just google up whatever meat im smoking and find one that sounds good for example " pork shoulder rub" Quote Link to comment Share on other sites More sharing options...
snot Posted September 2, 2012 Report Share Posted September 2, 2012 What does sausages or rump roast rub bring up? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 I don't wanna Google sausage rub in fear of what will come up. But here's a good one for beef 2 teaspoons (tsp) paprika 1 tsp onion powder 1 tsp garlic powder 2 tsp brown sugar 1 tsp cracked black pepper 2 tsp Kosher salt Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 2, 2012 Report Share Posted September 2, 2012 Mine was some random stuff that I dug out of the cabinet and spice rack. More details if it comes out ok! I will say that it has brown sugar, salt, onion and garlic powders, and a couple varieties of pepper. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 Be careful on how much brown sugar you use. It will burn on a long cook. You can use some but not tons. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted September 2, 2012 Report Share Posted September 2, 2012 Oh boy tomorrow should be interesting. 15lbs of pulled pork, 10lbs shredded beef and 9lbs of ribs have just been bought Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 Hell yes!!! Here's pics of what I have going right now. Rump and chucky hanging out. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 I made a rump and a chuck roast today. The chuckie is still going. I took the rump to 135 and let it rest awhile before slicing . It tastes wonderful. Not the old dry roast mom used to make. Now here's my question. I always use a remote thermometer. Is it bad practice to stick it into the raw meat before it goes in for awhile? I normally put it in after the meats been in a few hours, but on this one I didn't, seeing as the whole cook took 2 hours. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 Here's my finished chucky. I was proud of my smoke ring I'm anxiously awaiting porters brisket update. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 2, 2012 Report Share Posted September 2, 2012 Here's my setup, going right now.As it started:Here it is a few minutes ago, when I opened the lid to add to the moisture pan, check the chips, and spray the brisket (didn't look as though it needed it, but I did anyway!):Doesn't look much different, but the color shows it is cooking! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 Which side is the fire on ? Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 P.s I use the same thermometer. It's great! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted September 2, 2012 Report Share Posted September 2, 2012 Which side is the fire on ?Left, where the smoker box is. Indirect heat. The thermometer on the grill is reading around 225-250 range, but I think it might be skewed a bit. I'm going to bring my infrared temp gun home from work to check it sometime. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted September 2, 2012 Author Report Share Posted September 2, 2012 Sounds like you got it covered! Quote Link to comment Share on other sites More sharing options...
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