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Message
1
Posted on 3/11/18 at 6:09 pm to golfntiger32
quote:
habanero death dust is no joke.
A little warm?
Posted on 3/11/18 at 6:19 pm to GeauxTigers0107
It was not at first but after the second wing it just didnt let up. Not the absolute hottest but it has major staying power.
Posted on 3/11/18 at 6:20 pm to GeauxTigers0107
Breaking in the new smoker before trying a brisket later this week for the tourney. Still having a bit of an issue with rubbery skin even though I seasoned and left them in the fridge overnight. Finished them on the grill which helped. Also did bratwurst, chorizo, and spicy Italian.
Posted on 3/11/18 at 6:48 pm to Chucktown_Badger
What temp do you smoke wings at ? Also what kind of smoker?
Posted on 3/11/18 at 7:27 pm to golfntiger32
Beef an Poke done over here
Plated with a solid Sunday buzz
Plated with a solid Sunday buzz
Posted on 3/11/18 at 7:27 pm to golfntiger32
Green Mountain Daniel Boone. Had it set at 250 but was getting some uneven temps left to right, which I want to get figured out before the brisket. It was maybe about 230 on the warmer side.
Posted on 3/11/18 at 8:28 pm to Chucktown_Badger
That is why your skin was not crispy, for chicken wings you need at least 275. I do mine at 275 and whole chicken at 325.
Posted on 3/11/18 at 8:33 pm to golfntiger32
Gotcha. Thanks for the tip!
Posted on 3/11/18 at 8:56 pm to Chucktown_Badger
Yard birds can handle the heat. I smoke them at 350-375 to get them crisped up.
Posted on 3/12/18 at 7:05 am to KosmoCramer
What do you guys use for posting pictures. I noticed that every one I post is removed after a period of time. Went to photobucket and they now make you pay to keep your photos available. I have pictures from 2 smokes this weekend.
Posted on 3/12/18 at 7:07 am to EastCoastCajun
Smoked beef ribs is in my top 5 favorite meals. Those look amazing.
Posted on 3/12/18 at 1:43 pm to shawnlsu
The brisket I bought for next weekend is 13 lbs, which is more than I will need by a longshot. So I'm thinking of only doing part of it. Question is, is the way to go to separate the flat and point and cook one of those? I'm guessing yes. I could then freeze the other part to be cooked later. Or would it make sense to cook the whole thing and freeze the already smoked leftovers? Fresh BBQ is always best so probably not the way to go.
Posted on 3/12/18 at 1:58 pm to No8Easy2
Total hijack here but how in sam hell are people taking quick photos and posting them in the body of the response.
I’m a TD moron.
I’m a TD moron.
Posted on 3/12/18 at 2:05 pm to Blackfield
Upload to imgur, right click image from there and select "copy image address", then paste that into the img box here.
Posted on 3/14/18 at 9:09 pm to Blackfield
Got a couple buddies coming over tomorrow for the tourney so throwing this on before I go to bed tonight. I brushed it with a mustard/pickle juice mixture before the rub. Went with a modified Franklin rub...I added some onion powder and garlic powder. Will see how this goes...
Posted on 3/15/18 at 8:47 am to Chucktown_Badger
Woke up to the point at 176 and flat at 146. Wrapping and turning around to even out temps. With as cold as it was here smoker was burning through pellets. Hopefully not over smoked.
Posted on 3/15/18 at 12:19 pm to Chucktown_Badger
Looks damn good CB and waiting for the cut, but not many things better than that smell! 
Posted on 3/15/18 at 12:46 pm to No8Easy2
quote:
No8Easy2
We're still going over here, 13 hours, but I do love it. Not sure the neighbors appreciate it like i do. But hey, it's bbq.
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