1. Welcome to the KKF! Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp. Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

  1. John Fout

    John Fout Founding Member

    [​IMG]
    Did someone say fattie?!

    Sent from my Nexus 6 using Tapatalk
     
  2. Jim

    Jim Old Curmudgeon Founding Member

    Really you cannot see them?
    Let me do it over.
     
  3. Jim

    Jim Old Curmudgeon Founding Member

  4. Lucretia

    Lucretia Founding Member

    Now we're talking!

    Are those short ribs? DROOOL!
     
  5. Jim that brisket has me thinking I should give it another go, I've never had one turn out that well. Nice work!
     
  6. Jim

    Jim Old Curmudgeon Founding Member

    Indeed they were. Guys gotto eat right!
     
  7. Jim

    Jim Old Curmudgeon Founding Member

    Yes keep going until you get it.. can we help?
     
  8. John Fout

    John Fout Founding Member

    Those look great Jim!

    I imagine the amount of brisket cooked by this group is an insane number... ( I do a lot!) So don't be afraid to query the hive mind.
     
  9. Dave Martell

    Dave Martell Professional Craftsman Founding Member

    I'm looking at (finally!) building a UDS this summer, can't wait.

    BTW, I've had both Jim & Bill13's BBQ and can testify to their quality! :cool1
     
  10. I would never turn down an offer to help! Do you have a go to recipe or web site that you like?

    Beef is still a tough one for me. The only thing I can consistently make that I am happy with is jerky. And with flank steak so expensive I have not made that in a couple of years.
     
  11. I should add I got for Christmas the Franklin BBQ book and saw his wrapping the brisket (like you have done) with butchers paper and I have never done that so I am thinking that's one of the missing pieces.
     
  12. Jim

    Jim Old Curmudgeon Founding Member

    Well thats pretty open ended questions. I use salt and pepper as a rub mostly get the smoker up to 230 and then get it back to 230 after getting it settled. I will raise it slowly to 275 over the next 3.5 to 4.5 hours based on the size and phase of the moon. I will wrap in peach paper then and raise to 300+ until finished.
    The meat will tell you when its done.
     
  13. Andre

    Andre Founding Member

    Anybody at MiM this year?
     
  14. MotoMike

    MotoMike Founding Member

  15. That Thermoworks looks nice, just bought their oven model which does double duty with my smoker but this is tempting.
     
  16. MotoMike

    MotoMike Founding Member

    for smoking I have a CDC unit that has two sensors in one probe. so I get meat and cooker temp. for now, it will do the trick.
     
  17. John Fout

    John Fout Founding Member

    I'll wait for reviews. Maverick products are pretty decent for the money and considerably less.

    Sent from my Nexus 6 using Tapatalk
     
  18. Jim

    Jim Old Curmudgeon Founding Member

  19. Jim

    Jim Old Curmudgeon Founding Member

  20. MattS

    MattS Founding Member

    Ohh, that skin looks nice and crispy.
     

Share This Page