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Hey guys,
I'm taking a test run this week on smoking my first turkey. In haste, I bought a butterball.
The wrapping says something to the effect of "contains a solution of 8 percent water. Less than 2 percent solution of sodium, etc etc. I'm guessing this qualifies as a "processed bird"?
Ive...
I put a 7.5 pound butt and a 4-pound brisket on my smoker at 7 pm tonight. After 5 hours, I checked the temps and the brisket is at 190, but the butt is at 205.
It's a horizontal smoker, and I put the brisket further from the heat source. Temp gauge read 225 at the cool end. Smoker is new...
One rookie question-- I thought when youre temps were approaching 205 internal, the meat would fall apart. I know that's the case for pork butt, and I believe point is the same way. Was it hard to slice/falling apart? Is the "pull" temperature for a flat higher?
I just saw the review for the Horizon 16" Classic. My wife (lovely woman that she is) got me one yesterday for my birthday. I'm burning it in right now.
The guy who delivered it suggested adding some lard during the burn-in process to give off some grease. Anyone else heard of anything like...
I've always wanted to do a Q-View. Just now getting around to uploading pics.
I always by my butts de-boned from Costco (they come two to a pack). This one came from a local butcher. Rub is local, too:
Another shot of the butt. You can see the mustard in a few spots:
I have been on a...
There is a lot of rust, but it's just surface rust (and not even close to all the way through). I think the light scrubbing with steel wool will take most of it off. The "shell" of the grill is pretty heavy-duty, and looks like it's got another decade of use in it at least.
I think I'm going to...
My wife-to-be (in about a month) has an old charcoal grill (1972) that used to belong to her grandfather. It's something she's held onto for sentimental reasons (he died a few years ago), but it's just been taking up space in the garage.
She talked about getting rid of it, but I think I might...
I have an Afterburner, and I love it. When I'm smoking large amounts of food for my huge family, it lessens the chance of temperature spikes. Might not be "traditional," but the food is good!
I've seen some threads to say you start to flirt with dryness at 200-205 with a brisket. And since I'm thinking specifically of pulling a flat, am I going to have troubles?
I know I should be embarassed by asking this. I'm showing my inexperience by only doing the two cuts of brisket...
Can you pull a flat, or does it tend to be more dry? What about if it's separated from the point when you cook it?
I've bought point before and smoked it alone for burnt ends. They turned out terrific. My first flat was... questionable. But I've become a little more SEASONED with my smoker...
So when you sear, do you sear the edges as well? Is it just a top-bottom? Do I need to worry about the edges being seared as well? I can't wait to give this a try!
I bought two small bottles today (original and pepper). I'm going to see if I can work baby backs into the grocery list tonight, and give it a test run over the weekend. I'll report back with results.
For the record, it smells REALLLY good.