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Wife and I had to leave a turkey on the smoker unattended and was gone longer than we thougt we would be. Two and a half hours. When we got home the pit temp was down to 125 and the internal temp of the bird was 110. Checked the internal temp of the turkey right before we left and it was at...

I have been ask to fix brisket for 400 men at a banquet. I like to smoke flats in the 6-7# range. I know the rule of thumb is to figure 1/3# per person of cooked brisket and that is for men and women for a average. Considering that I will be smoking flats how many #'s of raw briskets do you...

Thought about doing a prime rib roast or ribeye roast for Christmas dinner. I have never done one of these before and looking for suggestions. One other problem I have is two of the women like there steaks med well to well done. One thing I thought of was when it came time to slice the meat...

Bought a few chucks eyes a couple of months ago put them in the freezer and forgot about them. Got em out and let thaw overnight and seasoned them with s&p and italian dressing. Grilled them and had sweet potatoes and dirty rice to go with them. Got to say they had a really good flavor.

Never had any smoked cheese. What kind of cheese do you smoke? How long do you smoke it and to what temp?

Was going thru the freezer yesterday and found a couple of bone in ribeyes someone had giving us a few months ago. Grilled them over charcoal and man were they good. Had sweet potatoes, corn on the cob, salad and rolls. A meal fit for a king. I saw were soneone got one of these in...

The name of my Sunday School class is Skid Row. The name fits most of the members pretty well. Each year in the spring we have our annual BBQ fund raiser and smoke 750 chicken halfs and sell out. Been doing it for over 25 years. Was talking to SS last night and told him I would send him pics...

Put three butts on the WSM last night cooking with KF and pecan wood. When I went to foil them with the lid off I heard a pop in the smoker. Finished wrapping put the lid back on and the temp started rising and would not come down. It got to 303 and stayed there. Shut all vents down and still...

Put 10 flats on this morning at 4:15. Smoking with pecan and red oak at 250. Plans are to smoke to 165-170 foil and pull when thermo pen goes in easy around 190-195. When finished I'm going to vacum seal briskets and give to a few friend for Chirstmas. Will post pics as the cook progresses.

I know one thing for sure you are going to have some happy neighbors :D Looks good.

Started the holiday cooking last night. Did two Bryan hams and two turkeys with Klose poultry rub on them. One ham and turkey is for our company Christmas Dinner tomorrow. One of the hams is for one of my bosses wife's family and the other turkey was for my nieces company lunch party today...

I take it there are alot of us on this forum that like our fire arms. Watch the video and listen to this ladies comments she makes about guns. She is pretty much right on target but I would still be mad at the gunman myself. What a testimony. Listen to the end. Her last sentence says it all...

Received my gift from JB today and man was it really nice. Got a couple of bottles of Mother Puckers hot sauces, a bottle of bock and brown sugar marinade, Louisiana Lickers wing sauce and a homemade Christmas ornament that JB talked about in one of his videos. Thanks JB that was a very nice...

This year for Thanksgiving we smoked two turkeys and fried two. The darker birds in the pics are the fried ones. Also smoked a couple of turkey breast and another whole turkey(which I did not get a pic of)that weighed 23.35 pounds. Smoked the birds with pecan wood and seasoned with a dry rub...

Never have smoked one to where I pulled it. I do however smoke em but I cover it with a package of bacon and slice it. Don't ask me what temp I cook it to because that was before I bought a thermo to take internal temps. Sorry I know that was not much help :(

I joined the forum one year ago today and just wanted to say that I have really enjoyed it. Have learned alot here and thanks for answering my questions. Look forward to the upcoming year.

A couple of guys got to talking about turkey legs this past week so I called the meat market and ordered a case of turkey legs. Case weighs 30 pounds and there were only 13 legs in the case. Those things were huge. Injected them with creole butter and added some poultry rub on them too...

Killed a deer this past weekend let the meat soak in ice cold water for a couple of days to draw the blood out of the meat. Took a piece of the back strap and sliced it about 1/4" thick. Dip the pieces in egg then coated with flour that had been seasoned with S&P and tony's. Them deep fried...

Bought a pork tenderloin that weighed about 8lbs. Cut it into 4 pieces. Vacum sealed two of them for a later. Wife stuffed hers with broccoli and cheese rice. Seasoned with Tony's, salt and pepper. Stuffed mine with cream cheese, tabasco pepper jelly and topped with Wolf WRO. Grilled til...

Bought me a pork tenderloin today to grill this weekend and was wondering what yalls favorite thing to stuff them with is? A friend of mine made me one of those pvc pipes notched out to core the tenderloin with. Got that idea off of the forum too.

I had posted a topic a few weeks back Urgent need advice. Got some very good response in the topic and pm me too. I ended up cooking 100#s of butts and 90#s of briskets. Feed around 200 people and the response I got was very positive. Had a few people ask me for a business card and one has...

The two brothers I work for have ask me to cook for an up coming cattle auction they are putting on. They are expecting 300 people to be in attendence. They want me to do pulled pork and/or brisket sandwiches. My question is which one would yall do. Going to serve chips to go with the...

Have cooked bunches of spare ribs in my life time but never baby backs. Just always thought they were to expensive. Well I broke down and bought a package at Sams and smoked them. Pulled the membrane off and rubbed them down with Klose pork rub. Smoked at 225-240 for 4 1/12 hours and put...

Well Gustav has come and gone and left me one big mess to clean up in the yard. We were out of electricity for 4 days. Not as bad as some others have had it. We had to use generators just to get by. Had some ham, turkey and bacon in the fridge and made club sandwiches one night using the...

Have done some searching on high temp briskets and was wondering what is the opinion of this forum. If you like high temp at what temp do you cook the brisket and how long before before foiling. Also the pros and cons on high temp. I have only done low and slow and had good luck doing them...