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  1. retired newbie

    Buckboard Bacon

    I have smoked Buckboard Bacon and the texture and flavor were very good. My question is, can you make pulled buckboard bacon? If so, I think it would almost be like pulled ham.
  2. retired newbie

    First Brisket

    First Brisket, I Choose Pastrami I tried to make Pastrami, with the recipe from deejayssmokepit.net. I started with a 10.2-lb cryo-packed fresh brisket. After trimming it I had a 2.5-pound point and a 4.5-pound flat. I followed the recipe as close as possible. Injected brine, then refrigerated...
  3. retired newbie

    Thanks and my appreciation to SMF

    This is my first attemp to post, so here goes. I want to thank Jeff and every member of SMF for all of the information that I have received and used. I have smoked ribs, 3-2-1, Butts, using the foil, towel, ice chest method, Tri Tip, using only EVOO, salt and Pepper and all came out, not contest...
  4. retired newbie

    Testing

    Just testing! First try at posting.
  5. retired newbie

    Retired Newbie

    I am 74, retired military and law enforcement. I have cooked and thought that I had been smoking meats for some time. I recently took Jeff's five day course and ordered his Barbecue Sauce and Rub Recipe. I then purchased a Brinkman Smoke' N Pit. Thanks to several of you, on the Smoking Meat...
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