Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Well, I smoked another Sams Club brisket this Monday and it turned out AWESOME!
Sorry, no Qview as I was too lazy to take pictures.
When I got the brisket I did however notice that some of the briskets were USDA choice and some weren't. Ive always been under the assumption that USDA choice...
The last one I bought from them was really good, But it was a whole brisket. Ill have to keep that in mind in a few weeks when I make another one for some family friends that are coming down for a visit.
What internal temp should I have cooked it to?
Stay away from Sam's club briskets, some of them have been previously frozen.
I bought a smaller brisket (5.7 pounds) from Sams club last Friday because I wanted to have some Texas styled BBQ and I have a pretty good recipe for smoked brisket. So Saturday afternoon/evening I slather it with...
I almost had that same big mess on my hands with my Italian sausage fatty. I used too much olive oil in the freezer bag and when I went to roll it up after I stuffed it, it wouldn't seal up because of the oil. That's when I wrapped it in bacon. and let it soft freeze before sticking it in the...
The first thing I ever smoked was 4 whole chickens (about 12 pounds of chicken) on my ECB R2D2 and I had to finish them off in the oven because I didn't start them early enough in the morning and had no clue how to keep the temp up at 250 all day long. Of course, Ive gotten much better at...
Ok, I smoked another fatty. This time it was an Italian sausage fatty opposed to a breakfast sausage
The ingredients:
2.5 pounds of mild Italian sausage
Lined with honey ham and provolone cheese
Shredded Mozzarella cheese
Sliced portabella mushrooms
Diced vidialia onions
Sliced fresh garlic...
To get my ribs crusty I use a good amount of dark brown sugar in my rub mix. The crust is caused by the caramelization of the brown sugar. I use the same rub for all my ribs be it smoked or grilled.
And the funny thing Is Im quite happy with the quality on my ECB or R2D2 as I call it. Thats one of the reasons (other than price) I went with the verti.
I dont think Home Depot will give me a hassle because Ive still got the receipt from Friday as well as the parts that fell off. Im just not...
I bought a new Brinkmann Vertical Charcoal Smoker from Home Depot this past Friday. This is the one with 2 doors opposed to the one at Wally World that only has one door. So I get it home, set it up, and cure it. As soon as I go to check the charcoal by opening the bottom door, the bottom screw...
Heres how I did mine.
2 rolls of Tennessee Pride Pork Sausage 1 hot 1 mild
Colby Jack
Munster
Vidalia Onion
Leek
Sliced fresh Garlic
Portabella Mushroom
Pepper
Sea Salt
Garlic Powder
Bacon
Mrs Dash
I bought a Brinkmann Vertical Charcoal Smoker to make this and due to the crappy workmanship and...
Since this is my first fatty, I have an idea what Im going to put in it. But, I'll be finalizing my ingredient list later on tonight though when I get home from work and actually make it.
Ill be taking pictures of it and letting y'all know what I put in it.
I am however planning on smoking it...