First effort

BigSmoker · November 20, 2004, 03:24:30 AM

Chez,
"The Mental Image"
Have a great weekend[:D].

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

nsxbill · November 20, 2004, 06:06:53 AM

I though TMI meant
Too Much Information[:D]

Bill

BigSmoker · November 20, 2004, 03:57:37 PM

Bill,
Yes you are correct about TMI. I guess mine was a sad attempt at humor[:(]. After a couple of bourbons last night it seemed funny. When I see an abreviation I don't know I use net lingo to look it up.
http://www.netlingo.com/

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Chez Bubba · November 21, 2004, 12:55:48 AM

Jeff,

Apparently I had just a little too much as well because, I knew what that meant, it just didn't register at the time.

Killin' one brain cell at a time............

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Oldman · November 24, 2004, 12:56:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Chez,
"The Mental Image"
<hr height="1" noshade id="quote"></blockquote id="quote">

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Although I do remember Kirk refering to smoking his shorts when I brought up the fact about sawing corn cobbs for pucks.
<hr height="1" noshade id="quote"></blockquote id="quote">

Chez does this help?

Now this is what I call a hot-smoked butt ROFLMSO!!!

Olds~~!

http://rminor.com

RhinoDoc · November 24, 2004, 08:16:25 PM

Thanks to everyone who gave advice. I rubbed the chickens (I took the advice to make two) down the night before with a rub I got for father's day, wrapped it up overnight, started smoking about noon with maple. By about 4 PM the internal temp was about 180 degrees, so I took the birds out and wrapped them in foil, put them in a cooler, and prepared the rest of the meal. By 5:30 they were still piping hot, the meat literally falling off the bone. Delicious! My wife and daughter went to town and the three of us polished of the first chicken, so I was glad to have the second one available for later.

Tomorrow I will smoke a ham (using the maple ham recipe on the Bradley recipe page) while my brother fries a turkey. I figure next weekend I will try my first brisket.

The only other thing I would add is that we tend to like our food a little smokier - we were raised on Texas brisket, spent 5 years in North Carolina pulling pork, and are back in Texas. Maple wood was pretty tame - I might try mesquite next time.

Thanks for all of the advice.

nsxbill · November 24, 2004, 08:53:50 PM

That is the beauty of having such a good selection of bisquette types. No one told me the first time I did brisket that I should only smoke 4 hours. I did it for 12. Pretty darn strong taste--after a couple of days in cold storage the flavor improved, but I was not pleased initially. Not educated on this but in reading have come to understand that past 140°, the smoke has done it's job. After that no need to have more smoke, but you could definitely use Mesquite, or even "Special Blend." I believe they are both stronger than maple. I have a box of Oak, but haven't tried it yet.

Bill

BigSmoker · November 24, 2004, 10:13:48 PM

I don't really like to much mesquite but hickory, oak and pecan work for me on brisket in that order[:)]

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MallardWacker · November 24, 2004, 10:19:56 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 OK,

Call me internet dumb, but what does "TMI" stand for?

<hr height="1" noshade id="quote"></blockquote id="quote">

Don't feel bad Kirk, I won't tell you how long it took me to relize what IMHO stood for.

TMI: TOO MUCH INFORMATION 

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...