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Recent content by nascott
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Greetings all and hoping you can help. Working on a new diet for my father who needs to significantly limit his sodium intake. He loves bacon, but obviously it's a red flag food for him.
Now, I know asking about a low salt bacon recipe may sound a little paradoxical, but I'm just curious if...
For what it's worth, I use the juice of the pork to 'add back' flavor.. Somewhat similar to 3montes above
Process:
1) I rub it at least 12 hrs before smoking and let it sit in the fridge overnight... Then, I use an apple juice/captain Morgan's about 4:1) mixture to spray occasionally to keep...
Thanks for the feedback Gents... I think I'm going to order a full brisket separated with a 1/4" fatcap to give me 2 great pieces of meat to work with at my discretion.
I have brined a Corned Beef Flat from Costco before (the Syd Ginsberg ones) before in a sweet maple brine and it turned out...
I am going to be ordering some freshly butchered meat this week and am definitely to include some Brisket (as well as a prime rib roast).
I was hoping some might have suggestions or insights on the benefits of ordering brisket in different cuts... Point vs flat vs whole... With the cap and...
I decided to slice it...
Here it is before I out it in the bath... At 155
After an hour at 225, it got right to 190 and I sliced it like a brisket
Great beef flavor!
And here's the au jus setting...
I will definitely do this again!
Well, it's June and I don't feel like a crockpot meal, so I figured I would give a smoked chuck roast a shot on the Weber Smoky Mountain
3.25 lbs to start...
Covered it with Spice Hunter Grill Shakers Steak seasoning blend.
Set out for a slow smoke at 200 to 220 with Apple chunks smoking...