Recent content by clintconaway

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  1. clintconaway

    first brisket

    if injecting a brisket do you inject to the center or the outside .25-.50 in  i was told to keep it simple so i havent decided on the injection and advice?
  2. clintconaway

    first beef neck

    my apology's gentleman i thought the brisket was from the neck of the cow  chalk that one up to inexperience
  3. clintconaway

    first beef neck

    hello everyone it has been a while i have been out of comish for a bit but I'm back and what better way to show it than to smoke a nice brisket. From the research I've done I have heard several different finishing temps  from 180 deg - 200 deg what is correct for slicing and does any one have...
  4. clintconaway

    pulled beef?

    hello everyone its been a while i have been out of comish for a few Has anyone smoked a beef roast of sorts and if so can you lend me a idea or two? does the smoke take to beef any diffrent than pork ?
  5. clintconaway

    turdurkin

    a duck stuffed inside a chicken stuffed inside a turkey, Could this be smoked with a weight over 12 lbs
  6. clintconaway

    Smoker Paint: Tired of Black: What's Good Paint?

    High temp engine paint Chevy orange or chevy blue looks good
  7. clintconaway

    who's everyone rooting for this weekend?

    Colts Will Dominate
  8. clintconaway

    over cooked sholder???

    Yesterday i smoked a 6 lb butt (bone in). Cooked to 165 then foiled to 195 let rest for 30 min, cooking temp was 210 deg it took about 8 hours. I used a rub of my own creation and injected with apple juice were I injected was a dark brown like dark meat on a turkey, was very tender I was able...
  9. clintconaway

    **my New Baby Boy**

    congrats man I just had one of my own saterday
  10. clintconaway

    sholder question

    well i dont want difrent results maby I just put it under the rack under the meat?
  11. clintconaway

    sholder question

    Why couldn't a man smoke a sholder in a foil pan in the smoker so to catch all the juice to skim fat and add later when pulling has this been done or is it a bad Idea, Second I generaly don't turn my sholders but with the meat sitting in all that goodness should it be turned mid way?
  12. clintconaway

    What temp to smoke Turkey Breast

    275- 300 low and slow on a turkey breast i have found to be a waist, smoking a breast takes a bit longer but other than that not much diffrence
  13. clintconaway

    fatty O YEAH

    It has been a week since I smoked my fatty haven't been able to log on, Talk about a great breakfast I smoked it with maple and the fatty included green peppers, mushrooms,cheese, onions, and taters, with gravey on the top. Well the cheese all melted out but other than that it's all good,By...
  14. clintconaway

    first time fatty smoke

    I will be smoking a fatty for breakfast on sat and have a few questions, Is it best to use baccon the same flavor as your smoke? Or will two difrent flavors off set the meat? I'm thinking hickory baccon with an apple wood or maby maple. What is good? I will be cooking 225 deg to an internal...
  15. clintconaway

    Newbie from Texas

    Welcome, you couldn't have found a better site to be apart of, If you have any questions just ask and you will be taken care of .
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