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 Bobby Strange
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.
the roast was a hit…I just went with a small amount of apple juice, water, apple cider vinegar mix for an injection…roasted at about 250 degrees until the shoulders and butt read about 208 degrees…took about 17 hours to cook…I used hickory pellets…super tender, I love this stuff!!! The hog was...
it is important to note that i am using a gas powered cooker - same one that is in my avatar - so it stays at a consistent temp, hardly any fluctuation...and it has a closed lid which also helps shave a little time off the cook.
Hey guys, i was hoping someone could point me in the right direction here. I currently cook on a pit boss 850 - i love the thing...im looking for a pellet smoker thats a bit bigger...something that can handle like 4-5 briskets at once...does anyone have any recommendations?
I was wondering if anyone here has a dry age unit…one that they purchased not made themselves…I don’t want to go that route…I’ve been looking at a few but they are in the range of like 3k and I’m not going to drop that much change on one…wondering if anyone here knows of something that’s more...
Ok so I checked it for the first time at 9am - 6 hours at 250 - she is coming along great…however, she is already at 175…I have killed the temp down to 200 being that this bad boy isn’t supposed to be ready until 630 tonight! So I’m a little nervous on that point…can someone give me resting...
Ok, so I got a 16 pounder…nice big boy…figure after trimming the fat we will be somewhere around 14 pounds…figuring I am going to smoke it at 250 and I need it done by 530 pm…maybe put it on at 2am. Hopefully that does the trick.
I am heading to the store in a few hours here to pick up at the very least an 10 pound brisket to toss on the pit boss for Christmas Eve dinner…I’d like to keep it pretty simple - just a salt and pepper rub…maybe a beef stock injection…normally I love to just wing it and whenever it’s done, it’s...