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  1. clintconaway

    first brisket

    if injecting a brisket do you inject to the center or the outside .25-.50 in  i was told to keep it simple so i havent decided on the injection and advice?
  2. clintconaway

    first beef neck

    hello everyone it has been a while i have been out of comish for a bit but I'm back and what better way to show it than to smoke a nice brisket. From the research I've done I have heard several different finishing temps  from 180 deg - 200 deg what is correct for slicing and does any one have...
  3. clintconaway

    pulled beef?

    hello everyone its been a while i have been out of comish for a few Has anyone smoked a beef roast of sorts and if so can you lend me a idea or two? does the smoke take to beef any diffrent than pork ?
  4. clintconaway

    turdurkin

    a duck stuffed inside a chicken stuffed inside a turkey, Could this be smoked with a weight over 12 lbs
  5. clintconaway

    over cooked sholder???

    Yesterday i smoked a 6 lb butt (bone in). Cooked to 165 then foiled to 195 let rest for 30 min, cooking temp was 210 deg it took about 8 hours. I used a rub of my own creation and injected with apple juice were I injected was a dark brown like dark meat on a turkey, was very tender I was able...
  6. clintconaway

    sholder question

    Why couldn't a man smoke a sholder in a foil pan in the smoker so to catch all the juice to skim fat and add later when pulling has this been done or is it a bad Idea, Second I generaly don't turn my sholders but with the meat sitting in all that goodness should it be turned mid way?
  7. clintconaway

    fatty O YEAH

    It has been a week since I smoked my fatty haven't been able to log on, Talk about a great breakfast I smoked it with maple and the fatty included green peppers, mushrooms,cheese, onions, and taters, with gravey on the top. Well the cheese all melted out but other than that it's all good,By...
  8. clintconaway

    first time fatty smoke

    I will be smoking a fatty for breakfast on sat and have a few questions, Is it best to use baccon the same flavor as your smoke? Or will two difrent flavors off set the meat? I'm thinking hickory baccon with an apple wood or maby maple. What is good? I will be cooking 225 deg to an internal...
  9. clintconaway

    pulled pork

    I just finished a small sholder I started about 8 am this morning it is resting now i have done a few and not had one im happy with yet, I tried a new thing i foiled at 160 and continued to cook to 200, with the foil aside do I need to look for a dryier meat?
  10. clintconaway

    newbie

    how do I get rid of this newbie thing under my name
  11. clintconaway

    fatty

    I would like to try a fatty for say christmus morning can anyone give me some insite smoke wood, times, temps etc?
  12. clintconaway

    turkey brine

    I will be brining a 6.5lb turkey breast tonight using tips tips however I have one question how long can I wait to smoke the meat after the brine is complet. Remember luck is what happens action meets preperation (Bob Knight)
  13. clintconaway

    turkey moisture

    I have smoked a 3lb turkey breast and the moisture was unbelevable it took about 4.5 hours next I will smoke a 6.5 lb breast and I fugure it to take about 8 or 9 hours to get to temp any tips on how to keep the bird from drying out i will brine for 6 -8 hours only due to a 15% salt soultion...
  14. clintconaway

    turkey brine

    I would like to brine a turkey breast to add a bit of flaver however all I can find at turkeys with 15-20% solution can I brine with say a half a cup of salt per gal of water rather than a full cup to avoid the saltyness of a finished product, or can I get by with no salt at all? Is the salt a...
  15. clintconaway

    when smoking turkey

    the other day I smoked a turkey breast it turned out well however it was missing something (a rub) befor applying the rub is it ok to remove the skin
  16. clintconaway

    hickory

    can anyone tell me if shag bark hickory trees have the same smoke flavor as slick bark hickory trees
  17. clintconaway

    wood box question

    I have modifyed my charbroil charcoal smoker to gas and in the midst I want to make any other upgrades needed, My question is this is their any difrence in having a enclosed box with some holes in the side for smoke to escape compaired to say a 6"x8" bread pan? Does the smoke escaping faster in...
  18. clintconaway

    new hobby

    hello folks the name is clint and I have been smoking for about 8months an I love it, I am useing a charbroil offset charcoal unit that I have recently converted to gas, However I am a firm believer in charcoal for regular grilling, My smoker had so many leaks do to the cheapness I could not get...
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