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.
-
Hello from Charlotte NC
Welcome to the forum! Any question you might have about smoking meat, the awnser is here.Enjoy! -
Beef Brisket seasoning..
im doing my first brisket this weekend. i think im going with your recipe al. its a 10 pounder i ll cut in half to fit in my vertical smoker. can you give me an estimate on how long this cook will take at 250 degrees to reach an internal temp of 200. -
Chuck roast
do you put the water and base in the pan while smoking or cook it seperatly? -
Chuck roast
Thanks for the tip! Sorry previous message was posted to the wrong thread. -
Chuck roast
i did 2 3lb chucks last weekend nearly exactly the way you did yours with one exception. i rested mine on the counter in my kitchen at 72 degree room temp. there was alot of juice in the foil and im wondering should that juice be absorbed back into the meat as they were a little dry. does... -
Hi JoeB. here!
Hi, JoeB here. I'm a mechanic from western Pennsylvania and I love to cook. I started smoking meat on my grill. I bought the Master Forge Gasser in the spring. My family loves it. I have done some pretty good meat. The reason I joined the forum is that I want to get better at it. I've... -
0605111426.jpg
- joeb1964
- Media item
- Comments: 0
- Album: Smoked Meat
-
0410111319.jpg
- joeb1964
- Media item
- Comments: 0
- Album: Smoked Meat
-
0522111509.jpg
- joeb1964
- Media item
- Comments: 0
- Album: Smoked Meat
-
Smoked Meat
- joeb1964
- Album
- Comments: 0
-
0522111509.jpg
- joeb1964
- Media item
- Comments: 0
- Album: Default
