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  1. sethmckinney

    Brisket & Butt...

    Next time I'm not taking it out till the blade is pulled out!!!
  2. sethmckinney

    Brisket & Butt...

    Well I did a brisket yesterday, and it went great with that. I got it to 165 then wrapped it to 190 then let it rest for about 5 hours or so. It turned out great. I did a butt, and it turned out good. However, it was still not fall apart pullable. It was very good though. I did the same...
  3. sethmckinney

    Ribs, chicken, & fatty...

    Not y'alls brine -- the brine I got out of a book. Way too salty. I barely could even eat it.
  4. sethmckinney

    Ribs, chicken, & fatty...

    The brine I did was poor, however, the ribs turned out EXCELLENT -- thanks guys. I appreciate it. They were excellent ribs. The fatty was nice as well.
  5. sethmckinney

    "Bar B Chef" -- smoker grate on bricks...

    Whoever said this tip is great. I did it, and my temps have been so much easier to maintain. I love it!
  6. sethmckinney

    Ribs, chicken, & fatty...

    Got a brine recipe. Paid for Jeff's rib rub -- it better be good ;) I'm going to do it in the 3-2-1 method. Going in for the kill on Tuesday.
  7. sethmckinney

    Some tips on smoking a ham please

    So this was a cooked, but uncured ham?
  8. sethmckinney

    Ribs, chicken, & fatty...

    what should they feel like? So then the 3-2-1 method applies to what smoking temp?
  9. sethmckinney

    Ribs, chicken, & fatty...

    That's what I've been doing. So what would the 3-2-1 translate to in temp? Meaning, at what temp would I wrap in foil, take foil off, and take them off the smoker?
  10. sethmckinney

    Pork Shoulder Question...

    thanks
  11. sethmckinney

    Ribs, chicken, & fatty...

    I'll be doing a whole chicken. I think those are better. Are there any alternatives I should know about?
  12. sethmckinney

    Ribs, chicken, & fatty...

    Ribs: going for the 3-2-1 method I've read about. In the wrap I'm going to put apple juice unless anyone has any other advice. Do you let ribs rest? after the one hour or what? Internal temps, smoke temps any tips appreciated. Chicken: I couldn't find any recipes on here so I read one in...
  13. sethmckinney

    Pork Shoulder Question...

    Yeah I bought one of those remote thermometers. Those things are awesome.
  14. sethmckinney

    Pork Shoulder Question...

    Thanks for the tips guys. Seems like the main problem was the internal temp. My game plan for next time is to get it to 165 on the smoker, and then get it to around 195 in the oven.
  15. sethmckinney

    Pork Shoulder Question...

    Well -- I don't know if it's any good or what, but it's a "Bar-B-Chef" offset smoker from BBQ galore (only thing I could find in the city. I think I'm embarassed to put that in my sig...
  16. sethmckinney

    Today's Butt

    nice -- wish mine looked like that...
  17. sethmckinney

    Pork Shoulder Question...

    How do I maintain a better temp in my smoker? I can't maintain 240 but for about 15 min. or so. I've loaded it up with coal before I put my coal I've put in the chimney starter in it on top. I'm new -- so I will take on any advice.
  18. sethmckinney

    My name is Seth and I'm a smoker...

    I'm trying to become a pro at smoking. Right now I'm quite the amateur. I've smoked ribs that turned out nice -- chicken that turned out great -- Pork shoulder that turned out very average (not pullable). I'm interested in learning this "sport".
  19. sethmckinney

    Pork Shoulder Question...

    Another one -- once you wrap it couldn't you just put it in the oven? I mean that's about all you'd be doing with it wrapped in foil in a smoker right? I mean if I ever do a Shoulder again it's going to take forever -- especially now that the temp needs to go up to 190 or so...
  20. sethmckinney

    Pork Shoulder Question...

    Thanks guys -- I figured that had to be the case. I only rested it for 30 minutes as well. You wrap the thing up with towels when it's in the tin foil right? I know it's a stupid question possibly, but just wondering. Thanks.
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