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  1. poindexter

    Ground Beef jerky without sugar

    Hey y'all I don't eat sugar and yet I want to cure some ground beef and make jerkey. It looks like tender quick has sugar in it. Does anybody have any other recommendations? I am planning to smoke it with my a-maze-n smoker and then put it onto the dehydrator. Does anybody have any advice?
  2. poindexter

    How do you put the thermometer in the smoker?

    I have a UDS with a webber lid and I have gone through about five thermometer probes. The silicone always gets clipped by the lid if I put it between the smoker and the lid. Or I've put it through the vent in the webber lid and even then it seems to get too hot maybe? I keep around 250 F so idk...
  3. poindexter

    Hello

    Hello I live in Concord in the east bay area. I smoke on a UDS and grill on a standard webber. I am also an homebrewer.
  4. poindexter

    Help in too deep

    Okay so I offered to smoke some pork butt's for a friend. then I find out there are 200 people!!! So I have a UDS I built with two 22.5 inch (webber grills) worth of cooking space... I have no idea how many pork butt's I can fit or how many I will need to cook for this many people! They want...
  5. poindexter

    Ham question?

    Hey guys so I am doing pretty big smoke in a couple hours when I get off work at 7am. I am smoking a turkey, chuck roast and two pork shoulders. Or what I thought is a pork shoulder my roommate bought me to smoke for pulled pork. So I think it is a leg for what is used to make ham if I cured...
  6. poindexter

    My first brisket with Q-View

    So tomorrow will be my second smoke on my new UDS that a friend built for me :-) So I am doing a 7 pound brisket also two racks of spare ribs also some potatoes and a couple fattys! its gonna be a fun day.  So here is the brisket  I scoured the fat cap Slathered in mustard  Then I put...
  7. poindexter

    Keeping meat hot

    Anyone ever put their PP in a slow cooker after they finished smoking it to keep it above the danger zone for an extended period of time?
  8. poindexter

    BBB first time!!!!

    So this is my first time trying to make bacon I pulled out some Pork shoulders and cut them in half then put them in cure and cured them for 10 days today I pulled them out and smoked them with apple they are amazing I love this stuff! here are two pics I took hope they turn out good!
  9. poindexter

    Awesome Fatty's

    Today was a busy day I smoked 6 fatty's, 2 chickens cut in 1/2, pork tender loin, tri-tip and 2 meat loafs! fun busy day! So the fatty's I pulled one out of the freezer that is a pizza fatty: peperoni, cheese and sauce. next I did 2 breakfast fatty's: I smoked some potatoes last week but...
  10. poindexter

    Butts in smoker. Question

    So I am not serving the pulled pork tell tomorrow at 7pm almost 35 hours from now. The pork usually takes about 12 hours in the smoker but I've never done 3 at once so I dont know if it will take longer. So here is the question can I keep them wraped in foil in the oven at 100 degrees for a long...
  11. poindexter

    Hello from California

    So name is Chris im 25 and just stated smoking with an old Brinkman electric smoker my parents had in their garage. I just smoked a pork shoulder with a rub I made and used some chips I had "Jack Daniel's wood chips" The meat fell apart it was awesome, but it tasted kinda funny I think it was...
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