Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Yesterday (11-25-2015) I smoked a 10.70 lb brisket flat for Thanksgiving on my Louisiana 700 pellet smoker/grill, using 1/4 cup kosher salt and 1/4 cup course pepper as my rub (got the rub from the Franklin BBQ book), started it at 0630 hours at 275 degrees. Was expecting the stall to begin at...
3 1/2 hours in the smoker at 235 degrees, 1 1/4 hours on the grill wrapped in foil with apple juice then on to the grill to become drunken ribs (heavily sauced (as the boss likes them)). They just fall off the bone and into your mouth.
I did a 14# turkey that I brined (using Jeff's Maple W/Rub brine) and put it in the smoker along with 3 Wild turkey breast that was harvested last year.
4 hours into the cook. Think I need more space in the smoker.
Finished product. Everyone said that "they have never hade turkey that was...
2nd Update
First Pellet Cooker Brisket
Put the brisket in at 0800 hrs, at 200F. At 1400 hrs I pulled it as it had reached internal temp of 150 then placed it in beef broth and foil until it reached the IT of 182. At 1500 hrs it had reached temp and was pulled and placed in a hot cooler (I...