Search found 64 matches

yea toga thats exactley what I had in mind, thanks and I will be doing two packers so I will let you know how it came out, I dont have a camera, so I cant take pics.

well i was gonna wrap it at 170 and cook it to 195

ok thanks, i have a instant read thermometer, and thats why i was wondering about when to check it, so i dont have to keep poking holes in it..lol because i ussally just cook it at 1.5 per pound, pull ...

if im cooking a brisket at 225 to 250 for 1.5 per pound unwrapped, can you tell me around what hour mark it will reach 170 degrees. the reason i want to know is because I dont want to open my lid befo ...

no i don't think im gonna enter the sausage jackpot. in fact i live close by so i will probly be running back and forth to the house to let my dog out before i have to start cooking.
but hey stop by ...

Is anyone coming to Grand Coteau for the Berchmans Bash this weekend.
I will be there, so stop by and say hello and drink a beer.

thanks andy, the commercials looked really good, i will be one of the first to try it when they open.

they are fixing to open a new BBQ restaraunt here in Lafayette, La. called the shed. has anyone heard of this place. I think they are out of Ms.
the commercials sure look good anyway. Cool

welcome to the ring swamp fox.

not sure, i will probley get whatever they have out for sale at the time and try them.

some of the best briskets i did sat for 5 or 6 hours, still wraped in foil, not going by temps but by hour and half per pound and pulling it from pit and letting sit.

are you letting it sit for at least an hour before you slice it. that has alot to do with it too being dry. letting it sit seals in the juices.

I have tried cooking these twice and both times they have come out so hot that they were just unedible. but after they have set for 2 or 3 hours, they were not as hot. I have scraped the peppers good ...

thanks, I was looking at that but i guess i missed the 6 1/2 hour part.
thanks,hopefully i will have pics.

I have never cooked beef ribs before, this will be the first.
thanks ring.

im cooking beef ribs this weekend. I have a offset smoker, and i will be smokin them between 225 and 250. are the the cooking times the same as spare ribs or less. Cool

thanks ring for the advice, i have my timing down to ready to searve 30 min before time. i think i will go with just breast instead of quarters.
thanks alot. this is for a weding up in temple texas i ...

im doing a cooking for a wedding party of 80 people. i need to know from the ring if my amount of food is close to being enough.
im cooking brisket and chicken.
im thinking 8 briskets (10-12lbs)
50 ...

i like that boomer, a cd timmer. Cool

sounds great, keep in touch. Cool