Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by mikeweber83
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.
I have been smoking meat for a few years now and i just got a fancy shmancy probe thermometer. before now i have almost entirely cooked by look and feel but this weekend we have at least 15 quests coming so i figured i would go the extra mile.
So what temp do you guys recoomend if i plan to...
i brine it two weeks. never done the pink stuff myself as i find this works for me. i got ahread of myself on this one and its ki.da salty i hope i can save it by reheating it in boiling water after i slice it. silly me didnt pan fry a tester oh well
heres a quick q-view for you boys. yes there is 3 pieces out of one brisket i messed up when i separated the flat and point. i haven't done my own pastrami in a couple years and i goofed. it still tastes the same haha
its currently holding whats left after trimming of a 16.5 lb brisket for pastrami. im realizing i should have made more rack slots for things like this and ribs. then i could just remove some racks for butts and turkeys and such
First coat of ultra on with me for scale.
I wanted to get at least one good coat on before i burn it out and season it seeing as my wife has already invited people for pastrami tomorrow. i guess ill be up late getting this bugger in shape for a proper meat day party as my family has come to...
sweet thanks. i have heard about the pam spray just wasnt quite sure of the temperature but since vegetable oil scorches around 450-500 i figured that was prolly the max. time to drag it into the yard and start the finishing touches.
Thanks all for the welcome. I just posted a few more pictures of my build mostly done it just needs the guages which should arrive this afternoon as well as a good burnout and seasoning hopefully i will be doing pastrami tomorrow
Ok i just got her home from work! here is a few more pictures cleaned up with the racks in. i will be burning it out and seasoning this afternoon! any tips on seasoning a new smoker i should be aware of?