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 Smokin stro
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.
I threw 14lb brisket on my smoker at 1 am it is reading 205 at 9am when I probe it the probe is going through like butter. My issue is it won't be slicedtill 7 pm will it maintain in a cooler that long and still slice or am I looking at chopped brisket?
Hello , I was smoking pork an brisket, had an emergency and had to pull them at 180, I wrapped in foil and put in fridge
My problem is I want to finish these out to the 205 tender mark. Can these go back on smoker and slow cook out?
I am just curious if anyone has cooked a pork butt or brisket part way, say till 160 degrees then wrap and fridge or freeze. Then finish cook on a separate day when needed.
Just wondering if I want to cook fully then reheat or cook partial and finish out later.
Thoughts?
Still getting my feet wet I was requested to smoke pork butt and mac /cheese . I was thinking about a cup serving per plate for the mac. Would this be about the right average ? What are some of the ways have any of you calculated for Mac and cheese?
Do any of you smoke your products ahead of time ,then reheat? If so what are some of the things that you do.
I normally do all night cooks . Trying to find some time to sleep :)