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  1. tallbm

    Smoking brisket advice please.

    @SmokinEdge brings up some good points. I would heavily recommend waiting until an IT of 180F before saucing if you were going to do it. If you wrap or cover briskets too early, you will end up with roast beef flavor instead of smoked beef bbq brisket flavor. So the longer you wait, the...
  2. tallbm

    Smoking brisket advice please.

    Oh bbq sauce at that point. I'm of no help there, I never sauce in the smoker, only at the table. I also never separate my flat and point muscles since the flat muscle is such a pain in the butt, especially alone. I would need to wrap my flat where the point doesn't. I also don't wrap my whole...
  3. tallbm

    Featured 5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!

    Thanks! Yeah I been sandwiching it up for sure :D
  4. tallbm

    On the Edge of Trying Sausage Making

    I think you will be good to start with that setup. I'm not sure what surface you will be doing this on (kitchen table?) but be sure you have a pair of clamps that will clamp that stuffer to the working surface without worry of marking up the surface (like if using a kitchen table). You will...
  5. tallbm

    Smoking brisket advice please.

    If you are just trying to have a little meal or snack, I would cut this flat piece off when you pull it out of the smoker and then do your plan to wrap, hold, refrigerate, or whatever you land on. It's not uncommon to want to eat on a little piece once you pull it from the smoker :D
  6. tallbm

    Smoking brisket advice please.

    Hi there and welcome! I also second cooking it the day before. Put in the fridge to cool wrapped in foil. Reheat day of in the oven still foil wrapped until its about 165F degrees Internal Temp (IT) of the meat. Hell I've even sliced while fully fridge cold (slices like a charm this way) then...
  7. tallbm

    Lost my dad yesterday

    I'm sorry to hear that. You take the time and do whatever you need to do. My prayers go out to you and your family man.:emoji_pray:
  8. tallbm

    How Do I Get Rid of These Armadillos?!!

    He's absolutely amazing! An example of someone who isn't a flawless vocalist but is an amazing writer and musician! He has a ton of amazing songs. I could rattle off a ton but the ones that immediately come to mind that would be for a wide audience would be: Feelin Good Again I'm Coming Home...
  9. tallbm

    How Do I Get Rid of These Armadillos?!!

    Yeah, it's a fun and awesome tune for sure :D
  10. tallbm

    Featured 5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!

    Thanks! Yeah I have some playing around to do, Not sure when I'll do another SV sausage but maybe I'll do another big sandwich meant style one "for science" lol.
  11. tallbm

    1st Attempt TX Jalapeno and Cheese Smoked Sausage w/ QView

    Ah, I see hahaha. I was in straight reply to everything mode :emoji_laughing:
  12. tallbm

    How Do I Get Rid of These Armadillos?!!

    This song seems appropriate for this thread AND is an awesome one! I love how it progresses, it's so good!!! :D The Armadillo Jackal
  13. tallbm

    Mastebuilt Heating elements

    HI there and welcome! Technically it should work. The biggest issue will be how well it fits since I think it's larger and the MES30 is a smaller box so the element may much more heavily heat once side of the smoker than the other but you could live with that. As for construction and...
  14. tallbm

    1st Attempt TX Jalapeno and Cheese Smoked Sausage w/ QView

    double post so deleting content in this duplicate lol.
  15. tallbm

    1st Attempt TX Jalapeno and Cheese Smoked Sausage w/ QView

    Yeah I took these a little higher than 148F in temp and did ice bath. I used wild pork meat so I think I took it to a temp where parasites are known to die just in case which I believe is low 150's. If it was farm pork I believe I will try the 148F temps. It also had NDFM so was rocking that...
  16. tallbm

    Featured 5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!

    I think a grocery store in my home town (HEB) may carry the La Tortilla Factory ones. I'll have to check. I do have an HEB not far from me but it's a freakin mad house and not worth me stepping into for just about any reason, but I may brave it to try these lol. Thanks! The Sausage maker...
  17. tallbm

    How Do I Get Rid of These Armadillos?!!

    I'm expecting to see some of these from you soon :D
  18. tallbm

    Should I smoke a while Chicken?

    Hi there and welcome! The important things to know about smoking whole chicken (skin on): If you don't cook it hot, you will end up with leathery/rubbery skin. I always recommend smoking at 325F smoker temp or so, for bite through or often crispy skin texture. There are some other things you...
  19. tallbm

    Featured 1st Lockhart-style sausage

    Those look amazing! Can't wait to see the next smoke :D
  20. tallbm

    Freezer Full of Beef

    Hi there and welcome! Very nice! I'm looking forward to seeing the smoking posts :D
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