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I picked up a about 9lb brisket from one of the local shops that had it for 1.88lb, not too bad for this area. Anyways, started it over night and below are some of the finshed pics.
Smoked with Pecan, hit about 200, pulled/wrap and let it rest in the cooler for some hours until everyone showed up.
Pulled the ribs from resting and eating away. Good stuff and need a few correction in process for next batch.
Brisket still going and will enjoy that tomorrow. Thanks for watching.
Little over 5hrs on the smoker, ribs out of the foil and back on the smoker to firm up. They will be ready to pull in about 45mins-hr for final pull/rest.
Brisket is about 146F and about to hit the good old wall :)
Normal dry rub with brownsugar, chilipowder, mustard mix and normal fruit...
Hey everyone,
Finally decided to do the first smoke of the summer here in the PNW. Great day and smoking up 3 racks of baby backs and a brisket to kick things off. I keep the thread updated through the process. Here are some first shots of the setup and about 2hrs in so far.
Getting the wood...
What he said. i will pull at about 200ish and then let it rest in towels in a ice chest for few hours and when I pull it out it will pull apart with your hands, fork or what ever tool you want to use :)
Well finally back home and figure I throw up the last of the pics I had from smoking. Me and my buddy pulled all nighter and smoked two good sized briskets for our last meals at the "chip".
Turned out great, smoked till 175, pull wrap and put back until 200 and pulled and rested for few hours...
Hey all,
Man this place is great, first time here and having a blast. I figure I share a few more pics of some more smoked meat. We cooked up 6 racks of baby backs and here are some of the pics. Also figure I throw a few bike pics that I took and liked.
Hey Buttsmoker, I rode through custer...
Well, here is a bacon and cheese fatty and some links that I smoked here at Sturgis. I actually brought in my smoker on the trailer and smoked it up at the Chip campgrounds.
Great to fill the campsite with nothing but smoke. Have some baby backs and brisket going up over the next few days and...
Well my first attempt to cook for roughly 40 people and it turned out great. Everyone was happy with the food and begging for my info to cook at their own parties coming up for the summer/fall.
In all, I ended up with 3 large briskets and 14 racks of ribs. I also borrowed Dutch's awesome bean...
So I cooked normally for a max of about 10-15 people on my silver smoker. My buddy wants me to help cook at his party coming up this weekend and is expecting about 40 people.
They want to cook brisket and baby backs. Can anyone recommend as guide as to how many racks and briskets I might need...
Anyone know a good location to find whole briskets in Seattle area? I have tried the local costco, safeway, etc and nobody seems to carry whole briskets.
One of the local butcher shops carrys a few but wants over 5/6 bucks a lb and being from TX thats just nuts.
Any help would be great.
-Dave
I want to say just under 3hrs, hard to say because I was drinking and playing darts and lost track of time. Although I picked up one of those wireless meat thermo's and just set it for 170 and would check the fire every now then until the wireless deal started beeping and pulled.