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Recent content by heavyd4561
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Angus beef plate ribs from Restaurant Depot
Smoked on Lang 36 with 100% pear wood splits
Dry rub of salt, pepper, onion, garlic and oregano
6+ hours at 275
Smoker - Lang36
Wood - Apple and Pear splits
Time - 6 hours
Cooking Temp - 275+
Internal Temp - 208
Rub - Salt, Pepper, Oregano, Garlic/Onion Powder
Couldn’t find plate ribs so went with the 4 bone chuck short ribs. No wrap just smoke until tender. Once done, wrapped in butcher paper for a 90...
Found a great 14lb Angus packer at Restaurant Supply.
Smoker: Lang36
Fuel: Pear and Apple splits
Rub: Salt, Pepper, Garlic Powder, Onion Powder and Spicy Oregano
Temp: 285
Timing: Total cook time- 6 1/2 hours. 4hours of smoke, wrapped in a pan with beef broth & rub mixture. Back on additional...
Good afternoon, wanted to share my Brisket cook. Came out great
14lb Superior Angus Packer from Restaurant Depot
Pepper, salt, garlic, onion, oregano rub
100% Applewood splits no charcoal
Lang 36 Patio
5 hours at 300 degrees
Found some Dino ribs and a small Brisket point at the store... so it’s a beef day.
Smoker: Lang 36
Wood: Apple
Rub: Salt, Pepper, Garlic, Oniom, Oregano
Sorry pics are not in order long cook = extra beers
My son finally convinced me to try this. Recipe I used:
1 pound of ground beef
1 cup cheddar cheese
2 pounds of bacon
Salt, pepper, garlic
White onions
I set up but making some onion rounds and putting every other round together as a pair. Then smooshed in the beef/cheese:”/spices mixture and...
I cook all my briskets hot and fast at 300 and never inject or use phosphates. I wrap in butcher paper and always have a super tender and juicy brisket