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.
First time making it on a smoker. Picked up a 6# eye round and sliced it last night. Marinaded in Worcestershire, soy, onion powder,black pepper, and crushed red pepper. Had about 5# after trimming so I put in 1tsp of #1 cure. Let it sit overnight, Hung it down through the rack on skewers and...
Didn't get a picture on the inside but wrapped up some Swiss cheese and ham
Pretty happy with the bacon wrap for the first time
Put it in the smoker about an hour ago
Up to 118 now.
Yeah I went off the temp. It was a mistake. It was still a little tough. Next time I'll do it for tenderness. Taste was spot on what I wanted, just a little tough still
Well... I think it's done. Hit it with the thermapen and was reading anywhere 193 and 203 in spots. Letting it rest now. Should I let it rest in the foil with the beef stock I wrapped it in or rest it in a new foil pack without the stock?
2 hours in and holding steady. Had a slight hiccup. Lid wasn't completely on when I put the brisket on and the temp spiked to 280. Shut everything and got the temp back down in about 10-15mins. Hope it doesn't affect it too bad.