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Recent content by bravery
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This is from Jeff's Smoking Meat Newsletter (I get his email newsletter... you should subscribe if you don't get it already).
Anyway... Jeff says (in the Newsletter dated November 7):
"What is the best way to travel with the turkey? When the turkey is finished cooking (165 degrees F) wrap in...
Great question. I smoke Boston Butts on a regular basis and there are times when I need to "hold" them. I just wrap them up in towels and then in blankets and place them in a cooler. They keep wonderfully in my cooler!
The question is... will the turkey be as forgiving?
I have always smoked my turkeys breast up. But I read a few comments about smoking breast down. My concern is since I smoke my turkeys in a pan that the breast won't get smoked. What are your thoughts???
Not to be critical at all... and I'm kinda surprised no one else mentioned it... but you have meat tenderizer in it. Does that really help the flavor? I didn't think this was a good flavoring at all... I am really a newby so set me straight.
I am eager to try your recipe because I like the rubs...
Like my ol' Uncle would have said "That is some mighty powerful eatting you have there."
Have you tried eating it right after it rested for a bit (when it is still hot)? Or is it better to wait until the next day? Personally, I don't think I have the will power to wait. ... who am I kidding...
I have brined and I have marinated and loved the results. ... I actually prefer to marinate with Mojo. I have tried several Mojo marinates but without a doubt I absolutely LOVE the Goya Mojo. And the family (extended too) agrees with me... so I use the Goya Mojo.
Nice pictures of the entire spread Upsman.
Everything went well here too. The Giants won the Superbowl, the food was great, and everybody enjoyed themselves.
I pulled the Butts out of the dry cooler and after 5 hours the thing was still HOT. Like I mentioned before we were going to make tacos...
Oh upsman, I would stop by if I lived any closer. We are having my wife's side of the family over. They are Mexican, so we are making Tacos from the Butts (which will be outstanding, if they do what they normally do with food). Of course, I will have BBQ sauce on the side to make a few...
Forgive me if I ask a question that has been asked before!!! I have been reading the board about smoking Butts for quite a while and I still haven't found the answer.
I started cooking two butts (around 9-10 lbs each) at 5pm last night. At 4 hours I hit an internal temp of 140 degrees. Some...
I plan on cooking the Bone-in Butts using temperature as the guide not time... but I need to know when to start cooking which is the reason for my questions about cooking times.I have
Another set of questions I have is ... do I cut some of the fat cap off? Do I leave it on? HOW much do I cut...
This post raises a couple of questions in my mind.
First, if I have more Butts in my smoker will it dramatically increase the time needed for cooking? I have two 9 lbs butts. If I could smoke them one at a time would it take less time than if I smoke both of them at the same time? How much time...