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i went with the all night smoke, then to the oven. Its doing well now. i realised the problem was that i was probing the fat, not the meat. Its in the oven now, at 150ish, and goingto be served in 4 hours. qview next post. Session data
So yesterday i headed to the butcher to pick up my brisket i ordered 2 weeks ago. 14.75lbs. Big piece of meat!
I discussed with the butcher Session datasome cooking options. I chose to put it in the oven overnight on saturday (today), and finish it off in the smoker for 8 hours to give it a...
Session data1. Not compatible with Android OS. Cannot use on my phone, it will go to create thread, but not post it.
2. Create thread button is very small.
3. i dont like the left side offset. i like V-bulletin, where its in the center.
4. All the announchements look like ads. I dont like...
I'm usiing pecan. Apparently a very mild wood. Ill use mesquite for the brisket though. But sparingly. I'm not so sure about using jeffs rub on this. It seems like that's what he uses but I think the flavor won't match well. Some sea salt with oil and cracked pepper... but safeway hasb this...
Looks like ill be buying some baby briskets to practice on. I think ill do 3 at a time. One with one rub, one with another, and one marinated and in a pan..
Any input on the reheated smokyness?
So my HS graduation is coming up, and theres gonna be around 15 people there. I wanted to do some smoking for them, and i was going to do ribs and a brisket. with the usual hot dogs, hamburgers, ETC.
The only thing is... IVE NEVER DONE A BRISKET and i have NO idea how to...
I watched jeffs...