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 Smoking at 4am
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 have a 5lb beef bottom round roast thawing in the fridge I'm gonna smoke on Saturday for a birthday celebration. I know it's a pretty lean cut, I was thinking of doing some kind of injection to make sure it doesn't dry out. I don't normally do injections, any suggestions?
The slicing peice came off around 1, just keeping it warm. Close to the stall on the larger peice that's still on. Lobster and steamers are going on now, sides and desserts are showing up.
I didn't tie so I need to check for pooling liquid but so far there is none. I'm staying around 225° so maybe the shred will be easier since it will take longer to reach the right IT, thanks for the info chopsaw!
Hopefully I have better luck with the shredding, do you remember what temp you smoked it at? The peice for slicing is almost at temp, gonna hold that in double tinfoil wrap in my towel lined cooler while keeping the probe in to monitor the temp.
I'm lucky to have a friend that is a farmer. I get all my meat (any cut I want and as large as I want) from her. It's all frozen directly after being slaughtered. I just put in an order for 2 full baby back ribs with the silver skin removed, I should have those in about 2 weeks.
I work in the...
I get all my beef, chicken, and pork locally from a friend. It's nice to know the farmer, how the animals are raised, and where they are slaughtered. I can request any cut of meat and in 2 weeks its usually ready.
Sometimes the simple things elude me, slicing in half and taking half off the grill at the lower IT to slice makes much more sense. The party got put off till tomorrow but I have the rub on and can't wait to get it on the smoker
I was thinking of slicing the roast thin like a brisket on one half, not actually cut steaks. If it doesn't work out I can just pull the whole thing anyway.
It's a birthday party for my friend. I'm in charge of the turf, some buddies are in charge of the surf. They are doing lobsters and steamers, other people are bringing sides and desserts. Can't wait, its gonna be great weather this weekend in MA.
4am