Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Burnt Chuckies
With the UFC PPV tonight and me heading to a friends house to watch with 5 other guys, decided to treat myself to some wonderful burnt ends made from chuck roast. bought 2 x 2.5 lb chuck roasts. They were about 1 - 1 1/2” think, perfect for burnt ends. Treated it with Texas style rub then added... -
Chopped brisket
Decided to do a brisket last night. The packers at Costco we’re $6/lb and were extremely fatty so i decided on a flat that was a few cents more per pound but significantly less fat. 6 lb brisket flat Seasoned with salt and pepper. smoked on the rec tec rt-700 at 215 for 11 hours using a mix of... -
First pulled pork on the rectec
Here is the maiden voyage creating my first Q on my new rectec rt-700. -
RT 590 or RT700
I’ll be buying a Rec Tec smoker here soon. Having a hard time deciding between the 2. I see a lot of pros to the 700 over the 590 except the price point. Although $300 isn’t a ton of money in the grand scheme but it’s still $300. anyone have the 590 or 700 and wish you did the other instead?- nomadd917
- Thread
- Replies: 10
- Forum: Pellet Smokers
-
SOLD——22” Weber Smokey Mountain - $225 Peoria, Illinois
Selling my 22” WSM so I can buy a Rec Tec.- nomadd917
- Thread
- Replies: 5
- Forum: Classified Ads
-
Wet Aged Brisket
should I still smoke this brisket? Originally planned to smoke it after 30 days but time got away from me. Thinking of smoking Friday night. No air bubbles and still tightly vacuumed sealed in package. Or should I pitch it and buy a new one. any input would be appreciated -
Father’s Day brisket
Cooked on a WSM 22 using green egg lump charcoal. 3 fist sized chunks of hickory and fist sized chunk of cherry. Placed chunks of wood in first then placed the charcoal on top of it. (Watched a recent video from harry soo where he recommended this). Texas style: sea salt, course black pepper... -
Maple Bacon
I will be doing an equilibrium brine for my maple bacon. This is the rough draft plan #1. Looking for some input on the maple flavor aspect. All weights and measurements are in grams. Equilibrium percentages % Salt 2.0% % Sugar 2.0% PPM Sodium Nitrite 156 Using Cure #1 Nitrite 6.25%... -
Jerky Temp question
Need some advice on a jerky cooking temp. I currently have some eye of round roast sliced up and sitting in an equilibrium curing brine. 156 ppm nitrites, 2 % salt, and 1% sugar plus a couple other seasonings for flavor and spice. My plan was to cold smoke for about 2-3 hours then put in...- nomadd917
- Thread
- Replies: 13
- Forum: Making Jerky
-
Equilibrium Curing Question
Quick question about equilibrium curing. Do you ever include the weight of the curing salt, salt, sugar, and any other spices in your total weight for calculating the amount of salt, cure, and sugar needed/desired? -
Chicken thighs
Going to smoke up some chick thighs on my WSM tonight. They are sitting in some Italian dressing to marinade for a couple hours. In about an hour or so I’ll rub them down with some SPOG. Smoke at 275-300 with a cherry chunk or 2 for some smoke flavor. -
First Brisket Smoke on the WSM
Electric smoker quit working on me. I need to call Masterbuilt and get a replacement part. Pretty sure the controller went out. The day after the electric smoker went out I decided to buy a used 18" WSM. Wanted to smoke some st. Louis style spareribs. Got the WSM all set up for ribs. While the... -
Buying used 18" WSM
What's a good price to pay? I'm looking at a used model from 2013, that according to the owner was used only 5 times. It's listed for $150 currently.- nomadd917
- Thread
- Replies: 7
- Forum: Charcoal Smokers
-
The brisket smoke
Trimmed and ready for rub. There was a big gouge in the middle of the brisket that went through the fat cap and into the meat. Probably was going to just burn in the smoker so I decided to just trim it off. -
Need some opinions
On Saturday I have a party to go to for the UFC pay-per-view. I am wanting to take burnt ends. I bought a 15.5 lbs usda prime packer brisket last week from Costco. However, this brisket is too big to fit in my smoker in one piece. I was thinking of of the following two options: 1. Split my... -
Burnt Ends
just did some burnt ends tonight by throwing my cubes (1/2 were from the point and 1/2 were from left over flat) in some au jus from the drippings, lightly season them with some more rub that initially used when cooking, smoke for about 30 minutes or so at 275* to dry them a little bit. Then I... -
Spare Ribs
Made some spare ribs tonight. Left the tips on. In the future I'll probably just go with the St. Louis Cut. A little cleaner and I also don't care much about the tips. I cut the tips off when playing and eating. Followed the 3-2-1 method but pulled the ribs early since I didn't want them... -
First smoked salmon
The wife wanted me to try some smoked salmon. Apparently she can only eat so much red meat. So went to Costco and bought 2 wild sockeye salmon fillets. I cut them into individual serving sizes. Decided to brine overnight in the fridge. Found a brine recipe online that consisted of salt... -
First brisket
My first packer brisket in the smoker. I did a 2.5 lb flat from the grocery store but it was not the greatest. This brisket I bought at a local meat shop. I will only be doing packers from now on. Scoured the forums for some pointers and tips. Made my own rub. Did even parts of SPOG and then... -
Hi I'm new here
I'm rob. New to smoking and new to this forum. I purchased a 30" Masterbuilt Sportsman Elite electric smoker to begin with. I have smoked a few things with some mild success. Just looking for some general advice and tips. I plan to start using the AMNPS with cookinpellets perfect mix. I really...
