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  1. huskersmokeman

    Canadian Bacon

    Wow. Been awhile since I was on here...busy summer. ANYWAY, I am making a 7 pound pork loin into canadian bacon, thanks to Cowgirls blog on how to do it. I've applied 1 TBS of tenderquick and 1 Tsp of sugar per pound, no other seasonings, and I am dry curing it in the fridge until I am ready...
  2. huskersmokeman

    Finally...Okie's seared brisket is gonna happen

    A 13.4 pound, $1.28/lb. Wal-Mart brisket to be Weber seared and smoked tomorrow. I AM going to have to cut it into two pieces, or it will NEVER fit in the MES. I am WAYYYYY excited , been wanting to do this one for a long time. More Q-view, probably Sunday.
  3. huskersmokeman

    Chuckies volume II - Q view

    Last weekend these were such a hit that I'm doing them again, this time w/ more pics... The meat. Gotta love Hy-Vee for the plastic tubs they put their meat in...just season and cover w/ wrap. No dirty dishes! The spice arsenal. I usually keep it simple and light on beef, because it's dang...
  4. huskersmokeman

    Chuckie w/ Q-View

    Seared this little Chuckie on the gas grill this morning, then on to the smoker at 8:30 am. Smoked in the pan for 2 hours, flipped, 2 more hours, then foiled until 5:30. Threw the baby carrots in at 3:00 or so, cuz the temp was a bit high (190) and we didn't want to eat til 6:30. The cold...
  5. huskersmokeman

    2 pound brisket Q-View!!

    After 18 hours in the MES (yup-18) The pull (could have used spoons, man it was tender!) Pulled and ready for the open-faced sandwich Served up w/ the wife's red pepper and onion fried taters
  6. huskersmokeman

    The 2 pound brisket

    Okay, Question....any ideas on how long it will take me to smoke a 2 pound brisket? I want to do it REAL slow, and I want to get that baby up to 200 degrees, so she's fork-tender. I'm just trying to plan it so I hit my suppertime mark tomorrow. Thanks.
  7. huskersmokeman

    Shaved Smoked Pork Loin

    Ok, gang, I'm smoking two whole pork loins tomorrow, and when they are done and have rested, I am going to put them on the slicer and shave them paper thin for sandwiches at a party this weekend. We are going out of town and I can't take my smoker with me, so I have to do it this way. I'm...
  8. huskersmokeman

    Ceramic Smoker/Grills

    Anybody know much about the ceramic smoker/grills I see around these days? I've seen the "Big Green Egg" and the "Grilldome". Do they work pretty good, and are they worth the money? Just wondering.
  9. huskersmokeman

    Turkey Brine

    Hey gang, I'm brining a 13 pound turkey tonight, and am gonna smoke it tomorrow for supper (my first Turkey). What, besides Kosher salt, should I toss in that Brine? I can't get 'er too spicy, the little one's have to be able to eat it, but I'm thinking I need to add something. Or am I wrong...
  10. huskersmokeman

    Fattie Rookie

    I'm itchin' to try the Fattie craze, but how long do you all smoke them? I'm gonna try one with canadian bacon, cheese, peppers, onions, and garlic, or I'm gonna try chili powder, chili beans, onions, cheese, peppers, etc. I'm thinking of making a smoked chili fattie....I think.
  11. huskersmokeman

    Smoke Rollin' out of Lincoln

    Hi, gang The name's Huskersmokeman and I'm the reason smoke is rollin' out of south lincoln, NE day and night. I'm still pretty new to smoking meat, I've been doing beef jerky for quite awhile (mostly dehydrated), and I'm more of a spice and rub man, but I decided I was never going to get the...
  12. huskersmokeman

    Baked potatoes on the smoker

    Hello, fellow smokers. This is my first post. I'm currently smoking a flat-cut brisket, and i have about 3 hours left. Can I wrap up some baked potatoes and throw 'em in there, too? If so, how long should I cook 'em at the 210 degrees I'm using for the brisket? Thanks in advance...
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