Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by seaham358
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
separated the flat (top ) from point. They were 205-207 and probed good..but the point could have been on for another hour or 2 to render more fat out and the flat was not very tender. Thinking that could have been left on for another hour. Good flavor just not my best.. not the best cut of...
Around a 15lb brisket with S&P on and injected with a beef base mixture. This is 3 hours its at 125° and looking good. Have the smoke tube going also. Using Pit Boss Fruit pellets.
Injected with Olive garden dressing and just used salt and pepper for the rub. 2nd pic is first coating of Alabama white sauce. Left wing dry to taste without sauce.
I will have to use it a couple more times.. the wings got super crispy because I just let them hang, the underside also had some crisp to the skin. I used apple juice in it and it added no flavor that I could taste. I figured for what it cost why not try it.