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  1. 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...
  2. 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!
  3. 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...
  4. 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".
  5. sethmckinney

    Pork Shoulder Question...

    I just got through cooking about a 8-9lb pork shoulder, and was expecting different results than what I got. I smoked it from about 7:30am-6:15. Average temp of about 210, but down to 190 at times and as high as 245. I took it off at an internal temperature of 170. Any tips or advice you...
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