Recent content by adam c

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  1. adam c

    Sriracha, Honey, & Whiskey Glazed Spare Ribbs

    Great looking ribs! That is an interesting mix you put together on the sriracha ribs. Ribs seem like the perfect medium for experimenting with rubs and seasonings.
  2. adam c

    First timer !!!

    Welcome to the forum! A pork butt is one of the most forgiving meats, so good choice for your first attempt. As far as advice goes... put a good rub on it, close the lid and leave it alone until you hit high 190's. Don't over complicate the process; you'll have plenty of time to experiment...
  3. adam c

    45 Day Dry Aged Bottom Round Roast

    The waste factor is my biggest concern. I produced a steak that was almost as good as a t-bone for the same price. If I aged a t-bone roast at $7lb, I might get a steak that's almost as good as a filet mignon for the same price. Why didn't I just by the t-bone? If I do it again, it won't be...
  4. adam c

    45 Day Dry Aged Bottom Round Roast

    Hi folks, I've been wanting to try dry aging some beef for a long time and reading other members' threads had me itching for an opportunity. The local grocery store had an 18lb bottom round roast for $3.99 lb and I figured it was worth a shot. I kept this as simple as possible; a dedicated...
  5. adam c

    Third run in the smoker, BRISKET TIME!!

    Woohoo! Looks nice. Can't wait to see the finished product.
  6. adam c

    Smoked a pork butt on my new homemade reverse flow

    Very nice! You got my mouth watering.
  7. adam c

    Big butt smoke Saturday.

    That's an awesome looking smoker! You guys are gonna have a heck of a feast. Nice job!
  8. adam c

    Pork Sirloin Roast

    I am a huge fan of the pork sirloin roast. I put it on with just a dry rub. I did one this weekend that smoked for 4 1/2 hours at 225' to reach an internal temp of 150'
  9. adam c

    Venison Roast? Please help!

    My process is very simplistic; No brine, just some salt, pepper and cinnamon.3-4 hours on the smoker between 225'-275'. Cooked to an internal temp of 142 ish. The flavor and texture have always turned out amazing. Even my wife is a fan. 
  10. adam c

    Classic Brisket

    Nice and simple. Looks amazing! Man I bet that was some good eating.
  11. adam c

    new to smokers.. seasoned BBQ eater hah

    Very nice Dave! Welcome to the forum. This place is a wealth of knowledge. As you said, it is easy to get hooked on smoking! You won't regret it.
  12. adam c

    First pork butt smoke.

    Looks good so far! You're gonna be very pleased with your first butt.
  13. adam c

    heat sources

    Greetings Monty, I just finished up a masonry smoker and I'll tell you, it's taken me several tries to figure out my fuel levels. I don't know how large your unit is, but I've decided mine is definitely going to be a wood fired smoker. If I tried to use charcoal, I'd be buying it by the pallet...
  14. adam c

    Masonry Smoker build- complete

    Our local grocery store has pork sirloin roasts for $1.29/lb. I'm stocking up! I'm already looking for any excuse to fire it up. I am in a blessed position. We have 40 acres of timber, mostly oak and hickory. I've got an unlimited supply of wood; just takes a bit of labor to cut it and haul it...
  15. adam c

    Masonry Smoker build- complete

    Thanks Wes. I am a bit surprised by how easily the construction was. I still don't feel like I know how to mix mortar correctly. Regarding heat retention; I put the last two sticks of wood in at 6pm. The temp never went over 225, which was where I wanted it.  The smoke chamber temperature was...
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