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  1. sharpi

    Chuck Roast in the smoker as we speak

    So I have recently moved to my grandparents to take care of them as they are not in good health and need help. I ran across a Brinkmann Vertical Smoker and decided to smoke some meat tonight. My grandfather picked up a couple of 4 pound chuck roast this morning so I rubbed some spices on one...
  2. sharpi

    Southern Pig Pickin

    I have been meaning to post these pictures from Christmas day in South Carolina. Some friends that I was visiting for the holidays do a annual "Pig Pickin" where they cook a whole hog. Unfortunately I forgot my camera on Christmas eve when the pig was started but hope to soon gets some...
  3. sharpi

    Saddling up my COLTS to charge San Diego! (And making some ABTs)

    OK so this is my third time around making ABTs...this time I think I have it mastered. In the past I have had trouble with my cheese melting out the sides or I didn't take the veins out and the Japs were so hot I could only eat one at a sitting. (And I love hot and spicy...I eat ground...
  4. sharpi

    Boston Butt

    OK So today I found a whole Boston Butt w/ Bone for a great sale and picked it up. It is a lil more than 7 pounds and looks really nice. I have never even bought this cut of meat before let alone smoked it... Any suggestions?
  5. sharpi

    My virgin smoke out!

    OK I am getting ready now. Just went to the grocery store and got kosher salt and apple juice among other things. I am going to try smoking an 8 pound Turkey Breast (Honeysuckle White) I think it has some rib meat and other stuff. It is thawing as we speak. I am using a weber kettle type...
  6. sharpi

    Hiyas :)

    Hi there I am new to the forum as well as new to smoking meat (and veggies). I joined to learn from some people who are more "seasoned." ;) WalkingDude introduced me to the forum and actually is the one who got me interested in learning after hearing about some of the great stuff he has...
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