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  1. muley05

    Injection per pound ratio?

    I am smoking a few pork butts this weekend, and I have never used an injection before.  My pulled pork has always been plenty moist, so I've never felt like I had to use an injection.  But I want to try it this weekend to compare. My question is how much injection fluid to put in the meat, like...
  2. muley05

    In need of fattie tips

    I have smoked a few fatties over the past year or so, including two in the past couple of weeks.  Mine are usually basic breakfast ones, with eggs and cheese inside.  And I have not yet done a bacon weave on any of them. I have the hardest time rolling mine and getting them to look as uniform...
  3. muley05

    Mold in smoker

    I have a Weber bullet that I have not used for about six months. I am planning on smoking ribs and chicken tomorrow.  Tonight I looked inside my smoker and there is a lot of mold growing around the charcoal ring.  The food grates have been out of the smoker since the last time I used it. ...
  4. muley05

    What do you store your rub in?

    I'm planning to make a batch of Jeff's rib rub tonight, but I don't know what to store it in when I am done. I'd prefer a quart size or so container, with an air tight lid that can also double as a shaker. Any of you know where to get something like that?
  5. muley05

    Smoking freezer burned chuck shoulder

    I bought a chuck shoulder that was about 30 pounds total back in October. I smoked about 2/3 of it then, and put a hunk that was about 9 pounds in my freezer. It has only been wrapped in standard grocery store wrapping, basically saran wrap. It is obvioulsy now May, so the meat has been in...
  6. muley05

    Pulled brisket vs. pulled chuck roast

    Next weekend, I was planning to smoke a full brisket, and then pull the whole thing. I cannot slice it because I will be travelling, and pulling will be much easier while on the road. Would I be better off doing a chuck roast instead and pulling that? I have never done a chuck roast. Would...
  7. muley05

    Brisket - After the smoke question

    I'm going on a mini road trip for a football game next month. For our tailgate party before the game, I'd like to have some smoked brisket. It will be way to difficult to bring my smoker with me, so I have plans to smoked the brisket overnight on Thursday taking it off the smoker early Friday...
  8. muley05

    ABTs on a regular grill

    Have any of you tried to cook ABTs on a regular charcoal or gas grill? In about a month, I am going to the Texas/Missouri football game in Austin. I live in KC, so we are looking at a 12 hour drive. I want to have some ABTs at our tailgate, but I won't have my smoker with me. I basically...
  9. muley05

    Fatty ingredient list

    I tried my first fatty over the weekend, and it turned out just ok. My biggest issue was in preparation, as in how much filling to put in the fatty. I used two pounds of sausage, then filled it with five scrambled eggs, two cups of shredded cheese, and some o'brien potatoes. I thought that...
  10. muley05

    First fatty - somewhat failed

    I tried my first fatty over the weekend. I put a brisket on about 10:30pm Saturday night, and then started to prepare a breakfast fatty for the morning. I used two 1lb sausage chubs, one hot and one mild. Mixed those together and rolled them out. I then scrambled five eggs, some O'Brien...
  11. muley05

    Best wood for brisket

    I am planning to smoke my first brisket this weekend on my WSM. What type of wood chunks are best to use for brisket? I did two boneless pork butts a couple of weeks ago, and they turned out great. I used 5-6 chunks of apple wood, a little bit of cherry, and 3 chunks of hickory.
  12. muley05

    Greetings from KC

    I just got a Weber Smoky Mountain for Father's Day, and have spent the last few days trying to gain as much knowledge as I can. My dad has the same smoker, and so do quite a few of my neighbors. I live in Shawnee, KS, a suburb of Kansas City. My daughter's first birthday is in a few weeks...
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