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  1. iharris278

    1st pork butt

    Looks like a few of us cooking butts. Mine is 8.5 lbs. Put it on at 8:30am. Planning on 12-13 hrs cooking. Will pull it and save to Super Bowl. Pulled it out 30 mins prior to cooking. Injected with apple juice, worchester, and rub. Nice not too spicy mix from ruffs bbq in Denver. Put the same...
  2. iharris278

    Safeway butts $0.99/lb

    Safeway has pork butts on sale at $0.99/lb 14 lbs to smoke for superbowl only $14
  3. iharris278

    Help me choose

    I really want to buy a true smoker. I like my Hasty Bake grill and it does pretty well as a smoker, but i'm having a tough time controlling temps. I've been looking around and found 2 I like: http://www.horizonbbqsmokersstore.co...-Smoker/Detail and http://www.yodersmokers.com/cheyenne.html...
  4. iharris278

    First for me with pics

    After my wife saw some pics she told me she wanted one. Stuffed with cheese, potato, mushroom and spinach. The bacon was WAY too salty. Got it at butcher and hadn't tried it before. Will try different type next time. After removing the bacon it was great. Rolling begins. Ready for bacon...
  5. iharris278

    Tenderloin smoke

    Smoking a tenderloin today. Started with an apple juice and spices marinade. Then rubbed with a mix from a local BBQ supply store (Ruff 's barbeque shoppe). Planning on smoking for about 3 hours, then crank up the heat to finish cooking as needed. Started about 2pm, else I wouldn't have to...
  6. iharris278

    Injecting different meat

    Anyone have recipe for injection? For different meats - beef, pork, poultry? THanks
  7. iharris278

    Temp measuring question

    I was wondering where you measure the temp? next to, under, on top? Each spot is different, so whats the place to use?
  8. iharris278

    New from Denver

    Been reading for a little while now. Great forum. I live little north of Denver. No fancy smoker. I have a charcoal grill from Tulsa (hastybake). Does a good job, but a bit tough to get the temp where I want it. Low temps here don't help at present. Did my first brisket yesterday. Persimmon...
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