Recent content by sammartin

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  1. sammartin

    Prime Brisket Smoke ?

    I do love smoking a prime brisket but today at WinCo they had choice for $1.66/lb! I grabbed 3 of those bad boys lol But that prime will cook pretty much the same, just treat it like any other brisket.
  2. sammartin

    IS THIS ROOM STILL ACTIVE

    Man Denton has changed alot! Should come see it now lol
  3. sammartin

    Vertical Smoker vs Traditional w/ Offset & suggestions

    I have a traditional offset stick burner and a vertical propane smoker so i fell like i could help you get going in the right direction somewhat. So my vertical, Smoky Mountain Vertical, is what a use when i cook 1 smaller cut of meat, or multiple cuts of the same meat, i.e ribs, chicken, etc...
  4. sammartin

    Pulled Pork for The Masters

    Since its been a year or so since i did my last pork butt, i dont really remember the flavor profile. I spritzed it with apple cider vinegar ever hour, then when the fat cap split (i go fat side up) i wrapped it and pour some A&W root beer in the foil. Its something i do alot with my briskets...
  5. sammartin

    Brisket Question

    There are times when I will separate them, more times than not I do before I put them on the smoker. I mainly do it when I cook for friends, a lot of them like the lower fat content and they really enjoy the burnt ends when I cook them separate. But if it’s for myself and the family I usually...
  6. sammartin

    Pulled Pork for The Masters

    Man this turned out really good! Had a great bark, good smoke ring. Stayed really moist and the bone pulled straight out!
  7. sammartin

    Pulled Pork for The Masters

    Looking pretty good after about 5 hours!
  8. sammartin

    Pulled Pork for The Masters

    I always like cooking for big sporting events and The Masters has been one of my favorites! My wife requested pulled pork since all I really like to do is beef, and to make my wife happy I gave it the thumbs up. So got it put on early this morning. Went the Aaron Franklin route and did a dry...
  9. sammartin

    what is the coldest temp you smoked at?

    Stay warm up there in Oklahoma! I'm somewhat embarrassed to say, but the coldest temp I've smoked in was 22, that was with the windchill. Ambient was 32, lucky my smoker held temp well, just took a while to get up to temp!
  10. sammartin

    Horizon 20" Classic v Yoder Cheyenne - Opinions?

    The main reason, my next pit will be on a trailer and Horizon has much more options/sizes in that category , where Yoder only has 4 trailer pits. Just echoing what phatbac said, they are very similar, I dont regret my Yoder purchase one bit. I shouldve been more clear on why i wanted to get a...
  11. sammartin

    Horizon 20" Classic v Yoder Cheyenne - Opinions?

    Welcome to the forum!! I have a Yoder Loaded Wichita, and i can attest to Yoder quality, built like a tank, customer service is awesome as well. It turns out some awesome food! Now saying that my next smoker will more than likely be a Horizon. I have seen a few of them in person and I like them...
  12. sammartin

    Long time creeper, first time poster

    Might check out the sausage sub-forum here. Hope this helps! https://www.smokingmeatforums.com/forums/sausage.130/
  13. sammartin

    Brisket

    Look at that smoke ring and the bark! Awesome job!
  14. sammartin

    Smoked wings

    what would did you use with that recipe?
  15. sammartin

    Biggest Brisket I’ve smoked, any tips - besides it takes longer ..

    Since you're serving it at 1400 (2pm) i would just sit tight and grab a brew! Did you take it straight from the fridge to the smoker or let it get up to room temp? As big as it is it will take a little bit longer to get up to temp your average brisket, just stay patient you got alot of time on...
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