Recent content by cbsmokes

My Homes in Alabama - Alabama

Summer Fun

Let the Good Times Roll - The Cars

Never done a beef neck. Plenty of Deer necks albeit in a crock pot. Low and slow is the key to render all the connective tissue and fat. Would love to see the final product. Post pics please!

Its good to be King - Tom Petty

Endless Summer

opportunities galore

Crimson and Clover - Tommy James & The Shondells

They turned out magnificent. I smoked @ 250 for about 3.5 hrs then turned it up to 375 and probed until i hit 205. The ribs were not uniform in size and weight so i did pull them in 3 different batches and wrapped in foil. Tried to get a post smoke picture, but the savages i was cooking for...

Peewee League

Beautiful smoke ring. Looks delicious. Great work!

I go with the cheap pellets from Walmart i think they are :"Pit Boss competition Blend". I cannot tell really any difference in the flavor profile of all the various pellets. So i stopped over thinking it. I have no complaints. I smoke everything from whole Chicken to Venison/beef jerky to...

Honestly i have no idea which ribs i have. For some reason the butcher cut with the grain and in stead of leaving the whole rib bone in he/she cut the bones. So i have strips roughly 6"-8" x 2" with 2-3 rib bones in each. Thanks for the advice. Im getting them on now and i will go with...

So i pulled the trigger on a whole steer that i split with a buddy. Now i have a few packages of short ribs that are almost thawed and looking to get onto the RT-1250 today. I have never attempted these before so i am looking for some advice. 1. Should i remove the silver skin as in pork...

I have made many, many pounds of ground jerky (snack sticks). To date it has been strictly venison. Soooo good. Never had a complaint. Seasons well and I find it dries/smokes in about the same amount of time. I purchased a "Jerky Cannon" for the snack sticks. Works great. As a side note...