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I was planning to cook two briskets Christmas day however weather is causing me to cook them earlier this week instead. I've never reheated an entire brisket so any advice would be greatly appreciated. My plan was to smoke it, let it rest and then slice like I normally do. Once that's done, I...
Thanks for all the replies. I'll share the rub and sauce but don't be disappointed when you see it because honestly it's nothing special but it just works for my family and trust me, I've made them try a lot of different combinations and some worked and some didn't. I tried to look at the base...
Sorry guys, guess I should have given more details.
Brisket was 14 lbs
Cooked it on my stick burner with no water or liquid pan.
I just put it on and left it alone (no sauce, spritz, spray or anything else. Didn't even open the lid until it was done. I did not foil it either which was a...
After reading a lot on this forum and others about hot and fast briskets, I decided to do my first one this weekend and it turned out great. I've always been a low and slow guy but this may have converted me. I will probably do a couple more to make sure but this could be the start of a great...
I've been asked to cook the Thanksgiving turkeys this year and I've never actually smoked a turkey before so I'm a little nervous and want to get some advice from you guys. I'm already planning to brine them the day before but could really use some help on the following.
Do you guys have any...
Get's burnt all over. I actually have it on the opposite side of the fire to try and reduce the amount of heat it actually gets and that hasn't helped. One thing I haven't tried is to just rub the inside and under the skin and not put it on the outside so I'll have to try that next time and...
Thanks for the link to the rub but I noticed that one has sugar in it as well which won't help me with my issue of it burning the skin. Any other suggestions for me????
I can't seem to master chicken no matter what I try and believe me, I've tried a lot. I get a good flavor from my rub on the meat by putting it inside and under the skin but the presentation look horrible because the skin is usually burnt on the outside. I've tried low and slow at about 225...
I almost always cook chicken, brisket and ribs at about 225 (I say almost because sometimes it goes to 200 or 250). I know I'm going to take the sugar out of my chicken rub but should I take it out of the brisket and rib rub as well?
After a lot of great advice from everyone, I've decided to try smoking a chicken again this weekend and hopefully avoiding burning the skin. Anyways, this got me thinking about something else. I normally brine my chicken in 1 gallon of water, 1/2 cup of salt and 1/2 cup of sugar. Once it's...
I posted a problem I was having with my chicken a few weeks back and got a lot of good advice about why my skin was burning so bad. The majority of the answers centered around the sugar in my rub. This got me thinking a little more. Should I remove the sugar from my brisket and rib rubs as...
I've been working on my chicken for sometime now and usually have one of two problems. The skin gets either burnt or is splits halfway through the cook. Here is my process for cooking them. Hopefully someone will be able to tell me what I can do to avoid either issue.
Night before - brine...
Anyone have a good receipe they would be willing to share for an open category (not brisket, whole chickens or ribs)? I have a competition coming up in a few months with this option but I'm drawing a blank as to what I should cook.
I have a digital therm so I don't think that was the issue
This could definitely be the issue. I tried to get one with as much fat as possible but the store really trims them up a lot so it was hard to find one with more fat. I'm guessing I just got a bad piece of meat and I probably sliced...