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  1. geneseohawk

    Unpopular post- chuck roast > brisket burnt ends

    I've made both and a good marbled chuck roast cubed and smoked is far better than. A brisket for burnt ends.
  2. geneseohawk

    Favorite smoked wing method?

    Thanks for the non help
  3. geneseohawk

    Favorite smoked wing method?

    What is your favorite way to make smoked wings? I've read about smoking then broiling or smoking low and then cranking up to 400 last 15 min?
  4. geneseohawk

    Point or flat?

    I only have time to either do a flat or point. Which one would you do? I have about 7 hours tomorrow.
  5. geneseohawk

    How far ahead to season a brisket?

    An hour per pound?
  6. geneseohawk

    "Cold Smoking" Cheddar Cheese

    Can someone recommend a good vacuum sealing machine that is reasonably priced
  7. geneseohawk

    Pork Butt- 300 degrees? (ok for faster?)

    I want to do pulled pork this weekend, but don't have the time to give it the full 10-12 hours. Has anyone tried to do at 300 degrees for a quicker result? Was it a failure? ok? etc....
  8. geneseohawk

    Favorite bbq sauce?

    Just curious what your go to bbq sauce is? I like sauce on all my bbq. I know some don't but I'm a Midwest KC type of guy. Thanks!
  9. geneseohawk

    Show us what you are cooking to REPLACE eating out!

    Poor man's burnt ends!
  10. geneseohawk

    Smoked chicken thighs

    Made my thighs and some poor man's burnt ends. I'm not gonna lie- chuck roast burnt ends are legit! First time making.
  11. geneseohawk

    Smoked chicken thighs

    Was looking for something easy to smoke today. I think I'll do some thighs!
  12. geneseohawk

    Smoking Green (Raw) Coffee Beans

    Did anyone ever doing this? I have some green coffee beans and was thinking of using apple wood pellets to roast them?
  13. geneseohawk

    First Brisket

    I recently did a flat for my first time and went with a temp to 203- however, when I cut into it later it was not tender. I made the mistake of going to a temp- instead of probe tender. Temp can be a gauge, but not the final straw so to speak. My brisket took longer than 1 hour per pound...
  14. geneseohawk

    What is your go to rub brand for Pork? For Beef?

    Just curious what your go to store bought rub brands you like for pork and for beef? I like to go more than just salt and pepper.
  15. geneseohawk

    Best Pellets?

    I used Bear Mountain Bold Blend this past weekend. They were ok- I actually like Lumber Jack better- I got better smoke flavor out of them. I used the competition blend for a pork butt and ribs.
  16. geneseohawk

    First brisket meh

    Made my first brisket flat today. Wrapped at 170 and pulled at 203- rest 1 hour. It was not fully cooked I think. It was slightly tough and meat did not pull away when I stretched the slices. Disappointed but flavor was good. Lesson learned- maybe don't rely on temp probes but feel? My...
  17. geneseohawk

    Brisket- newbie question

    When cooking a brisket the brisket is thicker at the Point vs the flat end. I assume you would put your probe in the thickest part of the point? Will this dry out the flat thinner end during the cooking process? I am planning to cook until 203 pull, wrap and put in a cooler for hours. thanks.
  18. geneseohawk

    Is 3-2-1 and even 2-2-1 too long for pork ribs?

    I've read that ribs are actually the best at 3-1-30min? I am hearing that 3-2-1 and even 2-2-1 is just too long to cook ribs even at 225? That is everyone's thoughts?
  19. geneseohawk

    Your favorite brisket technique?

    Fat side up or down?
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