Recent content by sunshine
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Bottom Round Roast Suggestions
It turned out great! After a bit in the refrigerator I sliced it for sandwiches. If I can figure out how to upload pictures I'll do that. Thanks for all your help. -
Bottom Round Roast Suggestions
Thank you. The roast is only about a 3 pounder, how long do you think it will take. The rub I used was Sugar, Sale, Paprika and black pepper I mixed up some Cola, EVOO, garlic and onion Powder and Cayenne Pepper and have been injectaing approx every 45 mintues. -
Bottom Round Roast Suggestions
Thanks everyone have it in the smoker now. For some reason I cannot get the temperature on the smoker lower than 200. I tried keeping the vents on both sides and top open and then tried closed. Anyone have any ideas? -
Bottom Round Roast Suggestions
Took a bottom round roast out of the freezer for tomorrow's smoke. Never have tried smoking any type of roast so I hope this one will work. Actually, I am really new to smoking and have not smoke much at all. Anyone have some instructions and suggestion on how to cook and a rub is... -
How to Post Qview to SMF.
I was referring to images on this post, but they ended up loading, I just did not wait long enough. I am just trying to figure out how to upload pictures. I'll give you instructions a shot. Thanks- sunshine
- Post #39
- Forum: For New Members
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How to Post Qview to SMF.
I am trying to figure out how to load picture by your instructions however I some of your typing but I think where you have pictures there is an x. Can you help? Thanks- sunshine
- Post #34
- Forum: For New Members
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Pork Roast Help
Hey Raptor I did make it with 10 minutes to spare. I did take a couple pictures but how do I load them on this site? -
Pork Roast Help
I have the loin smokin but my problem is I have the heat turned down as low as it will go without turning it off and and the temp is 260 in the smoker. How do I get it lower with a Master Forge? Since I live in AZ, I noticed that when the sun came up this morning and was beating on the smoker... -
Pork Roast Help
Wow it looks like my post from about 4 hours ago did not post. Here is what I understand I suppose I might as well let it continue to brine since I have that started already. Smoker temp at 235, internal temp at 160 Wrap with bacon What do you think about my rub, is it a little too much? I... -
Pork Roast Help
Part of my problem solved. Found out I have a loin. Left work and have it brining now (Kosher Salt & water). This way it will at least brine all night. Told my boss he better let me off work to brine or he will have one hard pig ha ha In the AM Use olive oil to coat loin Rub: Brown... -
Pork Roast Help
I found out this morning that tomorrow at work we are having a department luncheon and they want me to smoke a pork roast. Ran out of my office to the store and the only pork roast I could find was one that says pork roast in a bag with no bone (4 pounds). I am hoping this can be sliced? I... -
Chicken Quarters on the MES
WOW those look yummy! Since I am new to smoking let me ask why you did not brine. I was under the assumption that I should always brine chicken. I don't know if this is true or not, but I have had a few people tell me to brine turkey, pork, and chicken. Sheila -
Sirloin Tip Roast
I would like to also do a sirloin roast in my Master Forge tomorrow and slice it. I have never cook one before (other than in my crockpot) so I would also like a little advise. The roast is about 3 1/2 pounds and I do not want it rare in the inside; however dont want it well done either. I... -
Pork Sirloin Roast Boneless
Thanks alot everyone. The pork roast turned out excellent! I did my rub with olive oil, salt, pepper and minced garlic. Wrapped thick bacon around the roast and brushed with Heinz 57 and brushed again with Heinz 57 about half way through. I kept the smoker temp as suggested and the internal... -
Pork Sirloin Roast Boneless
That sounds good too. Do you put anything on your pork?. What temp do you keep the smoker at? The only thing I have ever done is rub with olive oil, salt and pepper for anything I have smooked so far. I don't think a 2 lb roast will take long.
