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  1. btircuit

    Price of Pork These Days

    Hello all. I haven't been around lately cause I've been trying to loose a few lbs. (40 with about 20 more to go) and although I consider myself to have pretty good willpower, when there's puled pork or ribs in the fridge all bets are off. I've had a hunkerin to smoke a butt recently so I went...
  2. btircuit

    Smoking 4 Turkeys in a BB GOSM

    I smoked 2 14 pounders for Thanksgiving this year and they came out great. For Christmas I'm smoking 4 and giving them to a local shelter. I'm just wondering if stacking nearly 60 lbs. of poultry is going to present any problems... uneven cooking etc. I brined them and used the spadgecock...
  3. btircuit

    I'm Smoking 2 13lbs. Turkeys in BB GOSM

    I've never smoked more than one at a time. Anything I should do differently? Will the added mass make cook time longer? will the one on top rack cook differently than the one on bottom? This spadgecock method looks good so I think I'll try it. Also, I'm gonna use a buttermilk brine... what...
  4. btircuit

    ABT's Man How Good Are They!

    Just made my first batch this past weekend and loved um! The best part about it... the wife likes them just as much and she's asking for more. Gotta love smokin
  5. btircuit

    Pull or not to Pull?

    I just went out to turn the brisket and cover with foil just as Smokie Okie said to do and I put in my digital temp prob in the thick part of the brisket and she shows me 203... Keep in mind that I seared it whole on a 550 degree grill until nicely charred, put it in the smoker at 250, smoked...
  6. btircuit

    What Cut of Brisket is This?

    I was at Costco today and picked up a 7.5 lbs brisket but the labeling didn't say if it was a flat or a packer. Gonna smoke it tomorrow. Wish me luck my first one about 4 yrs ago was a bomb... I think it was a flat with no fat (dried out and tough).
  7. btircuit

    Pizza Please!

    I just couldn't wait to try a pepperoni pizza fatty.... and here she is! This time I used thin sliced bacon and cooked it to 170 degrees. I gotta tell you that the flavor from this thing was outasite! It was like eating my favorite pizza only without the crust. I forgot to add to the picture I...
  8. btircuit

    Good Wood for Rib Roast

    I'm smoking a rib for dinner tonight and I'm not sure which wood to use for smoke... hickory, pecan or mesquite. I'd like to try mesquite but not sure if it will over power the taste of the beef. What do you guys think?
  9. btircuit

    First of Many Freaking Fatties to Come!

    I was torn as to which one to try first so I decided to do one Cuban and one Cajun. Hailing from New Orleans and having spent way too much time in the bars and restaurants, both as a patron and bartender, I just had to put together my version of a Cajun Fatty. Fresh andoullie sausage and Gulf...
  10. btircuit

    What Could be Happening!

    Yesterday I took the burner assembly out of my smoker to replace a corroded venturi. It developed such a big whole that it was igniting and burning really close to the valve. Well once I got it apart I noticed that the screws holding the venturi to the burner were too rusted to attempt removal...
  11. btircuit

    New Guy From Tampa

    Hello all, It's my first day in the SMF and after reading a few threads in this forum a newby to the world of smoke as well. I've been BBQing for about 17 years now and having grown up in the south I thought I knew a lot about BBQ................ ha! You guys are CRAZY about this stuff! All I...
  12. btircuit

    Need Parts for a GOSM

    Anyone where I can get parts for my smoker? It's a ss 36 inch propane and I need a venturi or even the whole burner chamber assembly if I can get one. My first thread of many! Thanks, Brian
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