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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?

    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?
  3. 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.
  4. 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....
  5. 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!
  6. 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.
  7. 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...
  8. 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.
  9. 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?
  10. geneseohawk

    Your favorite brisket technique?

    I'm new to cooking brisket and would like advice on your tried and proven technique for cooking one. Temp? Wrap? Rub? Etc.... Thanks for any advice.
  11. geneseohawk

    Rib rack or no?

    When making ribs do you like using a metal rib rack or just flat on the grill?
  12. geneseohawk

    Ready to pull the trigger-

    I've been debating between the 590 and 700. I just don't cook enough meat to justify the 700 BUT I love the looks of it better. I like the smoke stack and the silver emblem in the middle of grill. I know it's not about looks, but the 700 is just a better looking grill. Everyone happy with...
  13. geneseohawk

    adequate smoke?

    I have not yet purchased a grill yet- still shopping. I have heard good things about Rec Teq, Traeger Ironwood. One thing I am reading on this forum is that for some the Rec Teq does not produce enough smoke for them and they have to use smoke tubes? Just curious- is this "normal" for these...
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