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.
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.
Well, it took 14 hours to reach an IT of 205F, so we had something else for dinner tonight.
The bones simply came out using my fingers. The picnic has more white meat than the shoulder. Flavor wise, I like the pecan/apple blend better than simply apple wood. Apple alone does not seem to impart...
Friday night my wife asked me to smoke a port shoulder for Sunday's dinner with family and leftovers for our lunches next week. She selected the meat out of the freezer and set it to thaw. This morning when I went to prepare the 9.5 pound shoulder much to my surprise, I discovered she had...
I did wrap them in HD foil, put brown sugar honey and apple juice int the pouch before returning them to the smoker for another 2.5 hours. I just took them off and they are DONE! They had that tale tell bend in the racks. They were moist and tender, and the flavor, well, pretty darn good...
Oh, one other question since these are likely under done....now that they have been refrigerated (I was making them for out of town guests that will be here on Wednesday), do you think I could wrap them in foil put some more brown sugar, honey, and apple juice in the foil pouch and return them...
Thanks for all the replies. I have a Maverick 733 digital thermometer and it read 235-245 throughout the smoke. I did not think to read the IT when I pulled them out of the smoker. Lesson learned...I still have a lot to learn about smoking. I've been successful so far, but even a blind...
I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment. While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed...
I've been toying with the idea of adding a rotisserie to my SMV24S smoke vault. I originally thought about it for whole chickens and cooking them evenly, or chicken wings and legs in a basket. The more I think about this the less I think a rotisserie is necessary. I would be interested in...
We host our Thanksgiving dinner the Saturday after Thanksgiving to allow us to participate in others' feasts. This year is a first for Thanksgiving at our house, smoked turkey. My family has never experienced smoked turkey on Thanksgiving before. We planned to eat around 6:00 PM.
I had an 18...
Well, I am so embarrassed, but man enough to admit I (we) messed up.
It was a disaster from the start. We (she) wanted a bigger fatty (size is everything). I was a proponent of K.I.S.S. and wanted to do it like I'd seen here and in my research, 1 package of sausage and the items to fit all...
After talking about the other things that can be done in the smoker besides pork, beef, and poultry, my wife asked if we can make a fatty tomorrow. I told her to get everything she wants to put into it and we'll put one together this afternoon, let it set overnight in the refrigerator, and then...
Real simple, I found it on the internet. It is equal parts of fine ground black pepper, onion powder, garlic powder, salt, and rosemary. I used 2 TBS of each. I ground freshly ground rosemary in a spare coffee grinder.
I did not foil them until AFTER I took them out of the smoker. I did plan to foil when IT reached 165, but a couple of folks here talked me out of it. I'm glad I left the foil off until after it finished smoking. The bark is amazing! The flavor is amazing! I can hardly wait for my guests to...
My history of snacking on the beef is exactly why I went with 3 roast (learned from the first one) There was quite a bit of shrinkage and in hind sight, I probably should have done another 3 pounder. It looks like the end of summer pool party tomorrow that I did the 3rd roast for will be...
David, I pulled two and put them in a gallon ziplok bag and removed as much of the clots of fat as I could find. I put the other one wrapped in foil in the refrigerator. I may have to pull it, too, but I'd like to see if I can slice it cold first. Either way, they are going to be great eats...
After 11 1/2 hours at 253 degrees they finally hit 205 IT. I had to be careful taking them out of the smoker because they were literally falling apart. Very nice bark and the flavor is out of this world. It was 4:00 AM when it reached 205 IT. I pulled them out and wrapped them in foil and put...