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  1. PulledPorkSandwich

    Use smoked instead of browned chuck in chili?

    Hi all, I have a recipe for Texas chili that I really like. I've attached it here in case anyone is interested. This isn't "my" recipe. I stole it off he internet a few years back. So, I can't take credit for it. Among other things, the recipe calls for cubing and browning chuck roast in...
  2. PulledPorkSandwich

    First pork butt on the Smokin-It Model 2

    I calibrated my new Smokin-It Model 2 earlier this week by cooking a slab of spare ribs. Tonight, I'm going for my first long smoke with a Boston Butt. I dry-brined the butt in the refrigerator for 3 days at right around 34 degrees and noted that there was almost no visible Kosher salt on the...
  3. PulledPorkSandwich

    Hello from North Texas

    Hi all, I've been lurking around here for a couple weeks and decided to sign up. I'm in the DFW area of North Texas and have been smoking meat -- and enjoying doing it -- for quite a few years with some success, although I'm convinced on reading this forum that I've still got lots to learn...
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