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Recent content by DobriDim
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hey guys... so, stupid serbian naming of beef cuts... seems like chuck is what here we call beef neck. just did a piece, 2,6kg (5,7lb) took 11 and a half hours on temperatures 225-250F, pulled it out at 198F. Sliced it, was perfect, moist, really good. Heres a gif
https://i.imgflip.com/2qiwbk.gif
Hey gmc, i didnt movethe probe... How do u mean alu pan? U put it in a pan, and then foil over, or wrap it and put it in the pan? What are the differences if its not tightly wrapped?
Also, i dont pull it, i slice it. Dryness, i thought i overcooked it, but u sat it mightve been undercooked...
No, it wasnt. It was cold (5-10C aprox), but not frozen. Fresh meat, or the butcher f...ed me over. I mean cold shouldnt matter, beside the size of the smoke ring.
Hey guys, did this ever happened to you.
Last two time i was smoking chuck, i smoke it to round 65-70C (150-160F), put it in Alu foil, put some beef broth in, wrap it, and return to the smoker. It goes on slowly, raising internal temp to round 84C (183-185F), and then it stops, and the meat...
banderson, yes, i mean onion powder too, really hard to come by here. Funny thing though, as we put onion in 95% of dishes here.
Shootr, thank you mate.
Hello Everyone! Thanks for replies! Much appreciated!
That pulled beef looks delicious. I am looking for something sliced though.
As you said, i will cut out on sugar for beef, onion salt its really hard to get here but ill try.
Got some new pics from the smoking, its brisket i did, and pork...
Hey, thanks for the recipes so far... What do you think about thyme or sage, rosemary perhaps... to add fresh herbs... and fresh garlic?
Regardiing curing thingie... thing is im not from USA... Serbia, Europe, and not sure how it goes here with that...
Hello, bbq-ers.
Kinda new to the whole sausage in the smoker thing, looking for few heads up tips to start.
I am looking towards trying to make some sausages to hot smoke in my smoker (not looking for cold smoking ones). So, put it in smoker, hour two three, pull out and serve.
So far i+ve...
Its pickled cabbage and cauliflower. Actually really nice. In winter we pickle lots of our veggies (carrots, cucumbers, cabbage, onions, green tomatoes and so on..). Yea pickles go well with pork. Was always wondering what goes well in sandwich with beef.. Was thinking beetroot perhaps...