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Recent content by sonnyseattle
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Okay, let's say you buy one of those Costco or Sam's Club packers. You bring it home and see several inches of WWII battleship armor on one side. Many posts I've seen here say to trim it down to around 1/4 inch before submitting it to the smoke.
But what if, hear me out, what if you don't trim...
With apologies to the ancient philosopher, Coolio:
(If you don't know the song: )
As I walk out back to the tower of smoke, I look at my watch and realize I’ve got to stay woke.
‘Cause I’ve been smoking meat so long, even my wife thinks my sense of smell is gone.
But I never smoked a cut...
I've done a grand total of two whole packer briskets. Both were successful only because of the research I did here on the site. As the philosopher Marcus Lemonis said, "trust the process."
That top sirloin has been making for amazing thin-sliced sandwiches. Considering this was my first smoke in over two years due to extensive international travel, I'm rather stunned it turned out so well. I expect this will become a frequent part of my smoker rotation.
To me, nothing beats a properly grilled steak. Getting that sear and the crispy edges is hard to beat. My NY strips, t-bones, etc. go on the fire for a fast turnaround. But for larger cuts like top sirloin or tri-tip, the nod goes to the smoker.
Sorry for the delay in posting the results. Life and stuff, you know.
After about 3 1/2 hours the sirloin reached an IT of 132. I pulled it from the smoker and let it rest uncovered for about 30 minutes before slicing in to check the results. Ever since, I've been eating a delicious steak...