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.
  1. kmack918

    Pork butt

    The bark on my pork butt had plenty of flavor (smoke and seasoning)! But the inside lacked flavor. What can I do to change that?
  2. kmack918

    3rd pork butt.

    Excited ready to eat already lol!
  3. kmack918

    Pulled pork

    I cooked 2 pork butts yesterday left them whole. What is the best way to reheat?
  4. kmack918

    Brisket

    If I am done smoking the brisket and want to save for tomorrow would you still put in towels and cooler to let rest? What would be the best way to heat up? It is a 10 pound packer brisket!
  5. kmack918

    Thermometer?

    Have got a cheap one right now! What would you suggest thermopen or maverick?
  6. kmack918

    Here goes nothing

    My 1st 2 butts on going on my smokin-it #2! Seasoned yesterday with mustard and head and country seasoning wrapped in Saran Wrap let set in fridge overnight. Pulled out this morning let them get to room temp. Putting them on the smoker now. I am using pecan and apple wood mix going to throw them...
  7. kmack918

    Chicken drumsticks

    Don't like the idea of brine. Will a dry rub work? Or some other marinade?
  8. kmack918

    Need a lot of advice

    I have a smokin-it #2 mes and am going to be smoking a lot of meat including a 8# pork butt,4 racks of ribs a 10# brisket! How much wood would I use and would you smoke everything at once or separate? Can I cook things ahead of time and warm them up or would that dry it out? Help! Lol
  9. kmack918

    Newbie here

    I am Kevin from Oklahoma been grilling for a few years. I am just now getting into smoking I just bought a smokin it #2 getting ready for a big Fourth of July cook!!
Top Bottom
Back
Clicky