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For the record - did not brine, injected with melted butter and broth, applied a rub. Was plenty moist but could have used a bit of flavor in the injection.
I ended up with two frozen BB bone-in Turkey breast. Noticed that the label says they have been enhanced up to 18% with a salt/water/flavor solution. With the breast already pumped up 18%, don't see the need to brine. Never dealt with anything this enhanced, am I messing up by just using a...
Update:
For the first few test I used Kingsford regular. Worked okay but had to keep the grates cleaned out every few hours. Tried some B&B Oak lump and it was flawless. Filled up my SNS and dumped a few hot coals on one end. Dialed it in at 250 and the Fireboard with fan kept it basically...
Already had the Smoke w/ Gateway but wanted a fan so I got a Fireboard with fan control cable and fan. Controlling the temp via app with the combined graphs adds a lot of fun to the cook process. Once I got some stuff figured out - the temps held very steady. Little trouble at the end with my...
Usually make Redneck69's Sweet Spiral Ham for Easter. Got about 12 people coming over and was thinking about mixing it up this year by switching out the ham for 6 pork tenderloins (PTL).
Same basic ingredients as Redneck69
Sauce
stick and a half of butter
1 cup dark brown sugar
1/2 cup...
8# Butts are at 150 and it's now 19 hours until the meal. My cook was already way ahead of schedule but pushing the meal backl 4 hours is going to hard to deal with. What would be the best course of action:
1) Buy more butts and start over ($35 wasted dollars and push time)
2) Drop smoker...
Doing my first pork loin on the smoker. Have it swimming in Chef JimmyJ Pork brine. Plan to let it swim for 36 hours (his instructions said 24-48). I have two questions:
1) Finish with Dutch's Mahogany Sauce or Chef JimmyJ's Apple Pork Topper
2) If I brine and have a finish/serving sauce, do...
I've smoked large butts that took 15 plus hours. Didn't check the temp at 4 hours. If you have a large piece of meat, say 10-15 lb, will it make it out of the 40-140 in 4 hour danger zone if you are smoking at 225? How would you deal with a whole hog and the 4 hour rule?