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Recent content by pitfall
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Thanks to all my new friends here at SMF! The cook out was a huge success and everyone loved it!
I have never in my life made something as tasty as this smoked brisket.
I attached some pics of the meat as it was still cooking and some that were taken after it was all done.
What do you guys...
When you guys talk about wrapping for an hour or so (as in the 3-2-1 method) do you mean wrapped in tin foil and still on the smoker or wrapped and removed from fire/smoker?
The brisket has been at around 160 internal temp for a long time. What temp should it be before I take it out? I want it...
Thanks Pops!
I drove out to Wal-Mart last night trying to find a decent thermometer but all they had were the el cheapos. I have a crappy meat therm (you can see in the pic) but it has not been tested.
hoping for the best but expecting the worse.
Just put the ribs on...
Okay ladies and gents. The time has come...
It's about 8:05am. Got started around 7am this morning. Got the brisket rubbed, got the smoker preheated to around 235 and threw that bad boy on.
I guess I'll throw the ribs on 11:30 or so if I'm to use the 3-2-1 method.
I'll keep you updated. Hope...
You guys are wonderful...thanks!
So I should start my brisket early and then put the ribs on when the brisket is 3 to 4 hours from being done?
Sounds like a plan. Keep an eye out. I'll be updating w/pics.
Thank you guys so much! To those that said hello in the "Roll Call" section...thanks! You made me feel right at home.
I have a couple of questions but before I get into that, let me say that I'm the kind of guy that will read for weeks to get the answers I'm looking for and I'm the first guy...
It's been so darn hot down here that I'm beginning to think all I need it a rock to cook on....forget the smoker. HA
Here's my story.
I have grilled for quite a few years. Simple stuff like burgers, chicken & hotdogs. We've been wanting to cook something that has that REAL BBQ flavor so I...