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    A happy ending...some great briskit Qview!!!

    The recipes I've read here pretty consistently say to smoke between 225-250, if not higher...however, my Smokin' Tex very specifically says 190, and on their YuTube video they say 200. That's a big difference. Which is it? Don't wanna ruin a beautiful 8 lb Prime packer!
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    Do you ever brine your pork butt?

    Not so much for moisture, but for flavor...I've made several of them and I always find that there's plenty of flavor out toward the smoke ring, but not much toward the center. I've used more smoke, less smoke, and usually buy the meat from Costco. Should I brine or am I doing something wrong...
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    My first brisket- not a bad start

    After nearly a year of pork shoulder and ribs on the Smokin' Tex, I decided it was time to play with the big boys and try a brisket. Started with a 7lb. trimmed flat from Costso (sorry no before pics,but it looked like every other trimmed flat). Gave it a good coat of Jeff's rib rub and let it...
  4. light-it-up

    My first brisket- not a bad start

    After nearly a year of pork shoulder and ribs on the Smokin' Tex, I decided it was time to play with the big boys and try a brisket. Started with a 7lb. trimmed flat from Costso (sorry no before pics,but it looked like every other trimmed flat). Gave it a good coat of Jeff's rib rub and let it...
  5. light-it-up

    OK boys, who's got the best brisket method on the board?

    I've smoked just about everything so far except for that...just came back from Austin, TX and the infamous Salt Lick and I'm in the mood...so post 'em up!
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    Bearcarver, you are the prime rib KING!

    Followed your recipe for a perfect roast last night. You could practically cut it with a fork, wveryone was impressed! A little Qview for the kiddies: Before: After: Completely forgot to get a pic of one on the place, I was so excited.  :)
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    Prime rib cooking time?

    Hey guys- I'm about to start on the infamous Bearcarver recipe (YUM) but with a much larger piece of meat. Of course I'll be cooking to an internal temperature, but just for estimating purposes, if his 5 lb prime rib took 5-1/2 hours, about what do you think an 8-1/2 pounder would take?
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    Christmas dinner ideas?

    Hey gang- Looking to do something special this year...maybe prime rib in the smoker, but what else? What are some of the more interesting ideas you guys have for the holidays?
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    Any SoCal (LA/OC) gatehrings coming up in the near future?

    Sure am looking forward to meeting some of the folks here, contributing to and sampling a little BBQ cook-off...
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    After much agonizing, I finally pulled the trigger...

    ...on  a new Smokin' Tex 1440 Pro. I'm so excited I can't stand it, it's like being 8 years old the week before Christmas. Checked out the MES 40 at Sam's this afternoon (last one left and  good deal at $269...they're sold out everywhere), and the my tendency to be cheap when it comes to...
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    Why do so many people here use the MES?

    I've read so many reviews that said this unit is junk, stops working after a year or less, has wiring problems, etc. that I'm trying to understand why so many here use them. Fill me in before I spend too much on another brand!
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    New and SMOKIN'!

    Hey there gang- After 12 months in the world of smoking, I thought it was time to come on over to SMF and learn how to do it RIGHT! So how y'all doin'?
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    trying to decide between these models- help!

    Between reviews, experience and price, I've narrowed it down to the Masterbuilt 30", the Smokin Tex Pro series, and the Bradley BTIS1. I like the MB for price. I like the ST for quality of the finished product though it's more than twice the price. I think the Bradley is a good in-between...
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