Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. lovinsmokin

    Hope this turns out ok!

    Started my 5# brisket in the smoker around 7:30 pm. Had issues with the remote thermometer not working! Thought I was sitting at 177 in the smoker, stayed a little too steady and by the time it occured to me to check the one out there, it was up to 290 and had been for at least 30-45 minutes...
  2. lovinsmokin

    smoker door not sealed well

    Does anyone know of a heat resistant foam tape or anything we can put inside a propane smoker door to get it to seal a little better? Just got a new smoker and the smoke is coming out the sides of the door. Want to keep as much in as we can! Thanks for any suggestions!
  3. lovinsmokin

    I goofed need opinions!

    We got our pork butts up to 160 int temp, instead of wrapping them and cooking to 200 I wrapped them and set them in the cooler to rest. And they sat for 6 hours. Can I still save these? Int temp dropped to 147, wonder if I can start from there and continue as usual? Any suggestions would help...
  4. lovinsmokin

    New to Jerkey...

    Just got a jerky kit from Cabellas, not sure how to use it. Looks like it uses ground beef. It has a jerkey pistol, looks like a caulk gun. No instructions, or info sheets. Curious if we should use a leaner meat, or a little fattier. I suppose that could depend on what kinda jerky you favor. And...
  5. lovinsmokin

    Pork Loin Question

    Didn't get my 9# loin in last night! It's cut into halves already, can I cut it into 4 chunks n have it ready for the game?
  6. lovinsmokin

    Wet Ribs...

    Anyone have any good recipes for 'wet ribs'? I wanna try em, don't wanna ruin em. Richtee? Dutch? 420? Help me out here!
  7. lovinsmokin

    OK to smoke ribs w/o mustard?

    We're in the process of preparing ribs, and have realized we have no mustard... are they gonna turn out ok if we just rub em? Or is there something else we can put on em?
  8. lovinsmokin

    Butt's Done, But What Is This?

    We smoked a 7lb butt last night, finally got done around 5am, got to pulling @ 9. There were 2 spots where the meat was an odd shade of brown/grey. I've seen this one other time in a rack of ribs we smoked, but then it ws foul smelling and we tossed that section of the rack, and everything else...
  9. lovinsmokin

    BBQ was awesome!

    So the company bbq was great! The pulled pork was gone before it hit the table! Ribs didn't last much longer. He are some pics from the day!
  10. lovinsmokin

    Brisket!!!

    So we're starting out with our first 5# flat brisket, and hoping all goes well. She's all rubbed up and waiting in the fridge. Guessing by the 14hrs it took to smoke the butt last night we're gonna have another early am! I am not quite sure how to slive the brisket yet, so any ideas would be...
Top Bottom
Back
Clicky