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  1. funkadelic73

    Brining a "processed" turkey

    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...
  2. funkadelic73

    Seven pounder in 5 hours... Trouble?

    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...
  3. funkadelic73

    Burn-in "tricks" for a new smoker

    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...
  4. funkadelic73

    4th of July Butt w/Surprise Ending! (Q-View)

    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...
  5. funkadelic73

    Bringing Life to an Old Grill: Advice needed

    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...
  6. funkadelic73

    Pulling a 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...
  7. funkadelic73

    Bacon Salt as a rub

    Has anyone ever tried this product: http://www.baconsalt.com ? I stumbled across it online today, and was curious. It sounds like a no-brainer for beercan chicken, but I was toying with the idea of using it on a slab of ribs (or a butt). But if it's too bacon-y, I'm not sure it'd be a good mix.
  8. funkadelic73

    Burnt Ends: Buying point only

    Guys, A while back I bought a point (separated from the flat), thinking I'd like to smoke it up just for burnt ends. Was this a mistake? Most of the "cooking instructions" I've seen around here for burnt ends talk about cooking the two together. Anyone regularly cook point only?
  9. funkadelic73

    New Member

    Hey gang. Greetings from Kansas City. I've been smoking for about a year with some success, but I'm here for pointers. Right now, I'm using a Meco vertical smoker ("droid"), but eventually I want to build my own.
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