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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

    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...
  3. 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...
  4. 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...
  5. 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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