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. goose

    Chick-Chick-Chicken w/q-view

    Here is the chicken I did today. 3 chickens - halved, and a bunch of wings. Cooked at 250 degF for ~3.5hrs. Wood = mesquite. Light coating of rub about 3 hrs before cooking. ETA: Finished the halves on the grill for ~ 8 minutes to crisp up the skin. BBQ sauce (not pictured) = Sweet Baby...
  2. goose

    Brisket with pics (q-view)

    Here are some pics of this weekend's brisket. I didn't take any pics of the pork shoulder since I was dying of hunger by the time it came off..... Close up: Smoked with hickory for ~ 8hrs. Smoker temp set at 220. Internal temp of brisket taken to 190deg F. Maybe a bit high, but it...
    • goose
    • Thread
    • Replies: 7
    • Forum: Beef
  3. goose

    Ribs with pics....

    Here is what is on the menu for today. Smoked ribs, smoked potatos, smoked corn. Here are a few pics to show the progress..... Yesterday we rubbed 3 racks of ribs and allowed them to sit until this morning. Pic is taken right before going into the smoker: Here is a pic of the smoker...
    • goose
    • Thread
    • Replies: 17
    • Forum: Pork
  4. goose

    Good basic rub.

    This is a good basic rub I use. It stores good in a sealed plastic container but it should be long gone before it needs to be replaced. Hope you like it if you use it- 3/4 cup Paprika 1/4 cup ground black pepper 1/4 cup salt 1/4 cup (white) sugar 2 tbls chili powder 2 tbls garlic powder 2 tbls...
  5. goose

    Hello from Colorado

    Hi everyone! Found the site a few days ago and I gotta say, it has revitalized me. I have always smoked my meats on a Cheap Brinkman upright. It has served us well but the bottom pan has rusted out from hard neglect. Hehehe. I will be purchasing either a propane or electric smoker here...
Top Bottom
Back
Clicky