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  1. wmflyfisher

    Your goto chicken brine recipe?

    I've been reading for a WHILE and there are many brine variations. I'm trying to find a fairly simple brine to start using for chicken. I saw the slaughterhouse one and plan to use it soon. Also, what would be the purpose of using curing salt? Should I incorporate that into my brine? Any...
  2. wmflyfisher

    BD's Pre Holiday Smoked Turkey. A Foamheart Request

    Any method for injecting or just go to town on it?
  3. wmflyfisher

    Help stop my chunks from burning too fast!!

    Oh yeah. I think I will do more Creole Butter next time and I bought the Frank's "wing" sauce to do them tomorrow. I was highly impressed! Should I just wrap the pieces individually or create a pouch for all the chunks and set them directly on the burners??
  4. wmflyfisher

    Help stop my chunks from burning too fast!!

    Thanks guys. What about using tin foil to wrap them up? I can't get them any further away from the heat unless I use smaller pieces. S2K, smoked the Franks wings yesterday that everybody is raving about and yes, they were the bomb!! Thanks!
  5. wmflyfisher

    Help stop my chunks from burning too fast!!

    My food has been tasting good but my chunks are burning too fast (I think) or too hot. I am using the Brinkmann Gourmet Electric smoker. When I'm done smoking my chunks are all white ash. Is this normal? Also, I recently opened the top and they were on fire in the bottom. I usually place them in...
  6. wmflyfisher

    Where did I go wrong with this butt?? (Qview)

    I agree. My meat guy lives less than half a mile up the road and he didn't have any butts in chunk. They were all cut long ways so I had have one cut in half. I told him they would cook better in chunk so next time I'll get them that way. I only checked the temp in one place. Had my probe shoved...
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  8. wmflyfisher

    Where did I go wrong with this butt?? (Qview)

    Hey guys, Attempted to smoke this butt a couple of days ago and things didn't really turn out how I would have liked. Finishing sauce pretty much saved the meat (IMO). Ok, Started with two butts. One 5.5lb that had been cut in half (by the butcher). This might have been the first mistake...
  9. wmflyfisher

    First Butt tomorrow! Need to impress! Have questions??!! HELP!

    REALLY appreciate the help guys. I plan to smoke on Saturday so I will rub tomorrow and put them on early Sat morning. They are thin cut. Not like a traditional chunk butt so I'm thinking they will probably cook a little faster. None the less they should be GOOD!
  10. wmflyfisher

    First Butt tomorrow! Need to impress! Have questions??!! HELP!

    Hey guys, It's been a while since I've visited but I'm doing my first butt tomorrow. I have a few questions if you guys don't mind helping. 1) Do I need to add water to the bowl in my Brinkmann Electric Smoker or leave it empty? 2) Will I need to pre-heat the smoker before placing the butt...
  11. wmflyfisher

    THICK Baby Backs!! 2-2-1?? Need advice!

    Just what I needed guys! Thanks! I will let you all know how it turns out.
  12. wmflyfisher

    THICK Baby Backs!! 2-2-1?? Need advice!

    Doing my first ribs tomorrow and found a pretty good deal on some baby backs but the top side is really thick. Should I go for the 2-2-1 method or shorten the middle time?? Any help would be GREATLY appreciated!!
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