Recent content by Smoke Meats Everyday

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    Yummy Brisket (first time, curious about what you all would change/do)

    Out of curiosity, is smoking at higher temperatures just to cook faster? I only ask as I had been reading on a few other places that the low and slow makes for delicious fall apart brisket- do you still get that running at higher temperatures?
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    Yummy Brisket (first time, curious about what you all would change/do)

    Made my first brisket this past weekend- followed a recipe from some website that came up for 'smoking brisket like a boss'. Rested it overnight after brushing it with olive oil, red wine vinegar and garlic. After that I added the Traeger Beef Rub mixture. It was a fifteen pound full...
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    Smoking Tullibee

    I thought those would be better, I am getting some trout and catfish on Tuesday and then I might try that
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    Smoking Tullibee

    That looks so good- I might try and get some more tullibee and try a maple glaze, I think it would be delicious. Do you usually just smoke the fillets versus a whole fish?
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    Smoking Tullibee

    Here are the final outcomes (plus the beginning, on the smoker, and its over.) A buddy of mine did the brine for these, a mix of soy sauce and brown sugar for 8 tullibee. After that I put them on the smoker (with apple wood pellets) starting at 175 F for about five hours, then I slowly...
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    Smoking Tullibee

    I am smoking some tullibee and I was wondering if I should be spraying them like I would with a pork butt- with a mixture of apple cider vinegar and water. I am following a smoking guide from this site, so its about a 4.5/5 hour smoke at 190F. Also if anyone has a recommendation for a brown...
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    Minnesota Meat and Greet

    Hi all! I live in the Twin Cities area and got a Traeger pellet smoker as a gift last year, looking forward to picking peoples brains and getting advice on smoking meats as I am new to the hobby. Looking at doing some tullibees today or tomorrow if anyone has advice or recommendations on time or...
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