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. gila jorge

    Pork back strap...about 5 pounds...overcooked...dry as pop corn fart....

    The flavor was delicious...BUT....way overdone...I smoked for about 40 minutes at about 300 F...then transferred to eklectric grill to slow cook at 250 for next 4 hours....based on the results I would guess it should have been cookled for only an hour after the smoking.   What should the...
  2. gila jorge

    I'm new but will try my luck with brisket for Fathers day.

    I usually do a slightly smaller brisket...flat cut...and I get three such pieces and put the rub on overnight...then put into a roaster oven for 6 hours with Claudes Brisket sauce...folks rave about this brisket...so am anxious to see how a smoker does...225 is my cooking temp with the...
  3. gila jorge

    New to this forum,,,,and to smoking...

    but not to cooking...ribs and brisket are my specialties largely due to my rub concoctions I guess....developed the rubs over the years...but lately been adding Black Jack to them for texture and smoothness... Did my first Boston Butt yesterday..on my MasterBuilt Propane smoker... turned out...
  4. gila jorge

    Mechanics: Have to recharge wood chips

    3Putt: the internal temp is 185+ so I cut if off...guess I would have preferred about 160 or so...maybe too done...oh well...thanks for mentioning internal temperature...or it would have still been cooking...
  5. gila jorge

    Mechanics: Have to recharge wood chips

    It is a MasterBuilt Propane unit about 18 inches square and 3.5 feet tall... I filled the bowl with the chips at first...then noticed no smoke coming out so added more chips and now getting a little smoke but not the initial volume...figured on running the unit for 6 hours...no pictures...have...
  6. gila jorge

    Mechanics: Have to recharge wood chips

    after first three hours...all of a sudden no smoke...so recharged partially with more soaked chips...plan on running this Boston Butt for 6 hours.. meat looks fine and am running about 225-230 for three hours so far... but was surprised that the full load of chips was gone in three hours... is...
Top Bottom
Back
Clicky