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Recent content by leol2
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Depending on your budget and how much you cook at a time I can give you two that I have used and owned, For a large cooker check out Smoke Daddy 1190. They also have an optional diffuser that allows you to add small logs to increase the smoke. Works great and I own this smoker. More space than...
I agree with the other posters. Wrap when the bark is how you like it. Sometimes I wrap and sometimes leave it naked. Crank up the heat if the bark meets your satisfaction to get through the stall. Once I get the bark the way I want it I crank up the heat to 275. Remember every time you spritz...
You are correct but low and slow is not the only way to get bark and break down of fibers. I can use my Gateway drum at 275 and get the same results. Most PBC will almost always cook in the 275-300 range. So yes temp matters but internal temp of the meat is more important the low and slow. I...
Agree Kosher salt and fresh ground pepper is all I use. I start at 250 until the bark sets and then move it up to 275 but I only use charcoal or logs for briskets. Cook to 203 IT. Sometimes I wrap and sometimes leave naked depending on the bark.
Looking at your pictures did you cut against the...
I use them frequently. Always happy with the products and pricing. One feature that is nice is that you pick your delivery day and they ship it out for it to be delivered on that day. Only negative is they put a hold on your card for the maximum pounds of meat so if you buy to racks of ribs at...
The problem was definitely the smoker. If you are going to have a small smoker you need to stay with small cuts of meat. I would suggest you buy a larger smoker in the future if you want to do packer briskets. also I do not use a water pan. I leave the meat naked with mopping until it reaches an...
The picture of the wife and baby says it all. All the marxist snowflakes need to leave our great country. Time to stand up and put down all these crazy ideas.