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.
-
First butt question...
It smoked in my MES for 12 hours and got to 195 deg internal. I took it out and checked the meat before foiling. The meat is so tender it's almost mushy. Is this normal for a butt when first taken out of the smoker? Will the texture change after foiling for a couple of hours? -
Brisket with Qview
Saw a few of you do some flats, so I thought I'd give it a try. Got a 4 lb'er at our warehouse store BJ's. You can see on it's label that it's cured with water, salt, and a bunch of other stuff. I read on another post by Smokin365 that he thought it came out salty and perhaps should have... -
Dirty Rice - goes great with Q
Spice Mix 1 ½ tsp Cayenne pepper 3 tsp Salt 3 tsp Black Pepper 2 ½ tsp Paprika 2 tsp Dry Mustard 2 tsp Cumin 1 tsp powder Thyme 1 tsp Oregano 4 tsp Olive Oil ½ lb Ground Pork 4 Bay Leaves 1 large Onion (chopped) 2 ribs celery (chopped) 1 green Bell Pepper (chopped) 4 large cloves Garlic (finely...- slickrat
- Thread
- Replies: 5
- Forum: Side Items
-
New member - SlickRat
Greetings all, signed up to your forum today as it looks like a great place to share stories and recipies with fellow smoke heads! I live in Miami, Fl. and when we're not dodging hurricanes or bording up for one, I like to smoke ribs, chicken, or anything else that fits. I have a new Masterbuilt...
