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Recent content by ffighter559
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So, I was up at 0500 to fire up MES, brisket on by 0600. 30’ and breezy here so I’m having a time trying to het the MES up to temp. But by 1000 we’re cooking!
So, apologies, during the injection and rub phase, I realized that I had a huge mess to clean up, Squirting injection phase. With that, and copious amounts of Miller light, and Gentelman Jack, pictures were nor taken! I’ll post as it goes on smoker tomorrow morning! Cheers brothers,
The tag on it says 2018 from Uragway! I assure that I just bought it last year! I just now noticed that! From Kroger! The meat still looks great, so, deep freezer from whowever must be good! Anyways, that’s my smoke tomorrow! Who knew?
So that was last year, was in freezer! I just got 2 more at $2.99 lb this week! Usually way more! I onLu buy when on sale! Butts were # $1.29 so o filled up freezer! $.99 # days are gone, I’m afraid! Toough buying meat to smoke now that old guy on disability! But keeping my eye out for good...
So, to my dismay, I’ll have to let her thaw,then get up about 0500 to inject and give her a big coat of rub! Not at all what I planned, but after 4 days f thawing in fridge, and still 80% frozen, I have to make a call! So that’s the plan for now! More pics coming tomorrow!
So, brisket is 17.72# been in the fridge for 4 da and only the thin part of flat has thawed! It’s 2200 hours now and it has to be on smoker bye 0600 tomorrow! Looks like it’s going to be a couple long nights!
I have done about 4 of them like this, no foil, and a drip pan with a mix of beer and rub! Each one has come out wonderfully! But… about 18 hours fo about a 14 lb packer!
Thawed a full packer brisket an tonight, Friday night, I’m injecting with straight apple juice, and Jeffs rub! Tomorrow 6 am, putting on masterbuilt 40 at 230’. I’ll follow up with results and pics! I plan on sep point from flat at internal of flat at 170’. Making burnt ends from point at that...
Here is a very old Jerky recipe that I have used in a dehydrator or in the oven for many years and wonder what would have to be done to to it in my smoker? would I have to preserve the meat first as I have read sometimes? Mortons tenderquick?
3 Lbs London Broil
3/4 cup Soy sauce
1/4 cup...