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. smo-kingmamma

    How to rush a beef roast??????????

    How high can I set my temp in my electric smoker to rush a beef roast.  I would like to be able to pull it in 6 hours.  Can I go up to 240 and still have a moist roast??
  2. smo-kingmamma

    Newbie challenge. BBQ rib contest.

    I am a newbie to smoking meats but have been a mom for quite a while and love cooking to impress a hungry family.  Looking to smoke 'Texas stile' beef short ribs. I am entering a family BBQ contest this weekend.  My aunt from California will be in town and has instigated a bbq ribs contest.  She...
  3. smo-kingmamma

    Chicken brats and wings.

    What are the benefits of par-broiling chicken brats?  I am not in a time crunch.  My plan is to start with raw chicken brats and start them smoking at 275.  Then, finish them on the grill once they are IT 165.
  4. smo-kingmamma

    Beef short ribs

    Beef short ribs dry rubbed overnight.  Cut up some vidalia onions and are now smoking at 230 with a can of Smith and Forge's Hard Cider.  Wish me luck, suggestions are welcome.
  5. smo-kingmamma

    aluminum foil health risk?

    Anyone out there have a replacement idea around aluminum foil?  I know that smoking meat has it's own health risks, but I am not going to wrap my meat in aluminum for any period of time.  There is a known dementia/alzheimers risk.  Maybe a Dutch oven if it is brought up to temp.?
  6. smo-kingmamma

    arm roast heaven

    Smoked my first chunk of meat today.  Arm roast with a dry rub and garlic slivers inserted.  Heat set at 230.  Smoked until IT was 167.  Soft, moist and gunna be gone soon.  Used a bbq sauce and water combo in the liquid pan.  Very pleased.
Top Bottom
Back
Clicky