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Recent content by all about beef

  1. all about beef

    Pork Loin

    I have been reading up on Brisket and yes some say wrap and others say don't. Not sure what the benefit of wrapping brisket is, as some of the cooking ideas I have read said to wrap my bottom round roast. I opted to just go straight to grill and it turned out juicy and tender.
  2. all about beef

    Pork Loin

    LOL still trying to get brave enough to do a brisket.
  3. all about beef

    Pork Loin

    New to smoking and to forums seems I am better at smoking then Forums. LOL Figured out I should have placed under pork after posting this.
  4. all about beef

    Pork Loin

    My latest Smoked Pork Loin. Did a Extra Virgin Olive Oil coating with a Rub called Secret Weapon. Slow Smoked at 225 degrees for 4 hours 1 hour at 350 degrees to internal temp. of 160 degrees had around 1/4 inch smoke ring. This was amazing with juices throughout and so tender you could cut it...
  5. all about beef

    Turkey breast side down?

    Mine was a 9 hour smoke yes. I am using a GMG Daniel Boone with hickory pellets.
  6. all about beef

    Turkey breast side down?

    I did my first Turkey Breast weighing in at 9 pounds.I put it in a v rack breast side down. I coated in extra virgin olive oil used a Garlic Herb Rub, stuffed neck cavity and butt cavity with sliced apples and onion chunks. I did a slow smoke at 225 for 4 hours then bumped up to 300 for around...
  7. all about beef

    Official Kansas Member Roster

    New member from Wichita. Just started Smoking 4 weeks ago. Bought a GMG Daniel Boone Edition. I am now addicted accomplished 2 chickens 1 Turkey breast 1 Pork Loin 2 bottom round roast 6 blocks of cheese and 3 juicy steaks.
  8. all about beef

    1st Try at Smoked Pepper Jack

    I had same Issue. Through advice I left it wrapped for 5 weeks the difference was amazing.
  9. all about beef

    Bottom Round

    Finished my Smoke cooked to internal temp. of 140 came out juicy with a nice smoke ring. Thin sliced reminded me of a Poor Mans Brisket. Thanks for the help everyone. I forgot to take pictures when it came off.
  10. all about beef

    Bottom Round turned out Amazing thin sliced tender reminded me of a poor mans brisket.

    Bottom Round turned out Amazing thin sliced tender reminded me of a poor mans brisket.
  11. all about beef

    Bottom Round

    Thanks it has about 1/4 inch fat on one side. I am planning on slow cooking at 225 am also curious as to what internal temp to go to for a medium to medium well center?
  12. all about beef

    Bottom Round

    New to Smoking my question is do I need to trim fat off the side of my Bottom Round Roast and why?
  13. all about beef

    I am trying out Bottom Round Roast today. My question is do I trim off the fat on the side and why?

    I am trying out Bottom Round Roast today. My question is do I trim off the fat on the side and why?
  14. all about beef

    1st Try at Smoked Pepper Jack

    lol no I was doing a cs on my green mountain in open garage.
  15. all about beef

    1st Try at Smoked Pepper Jack

    I did a 3 hour smoke using mesquite pellets in a smoke tube. I found my pepper jack was strong on smoke but lost the heat. I am curious after smoke am I supposed to let it breathe if so how long before wrapping?
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