Search results

  • 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.
  1. Majja13

    First Brisket ever

    That is not a bad idea. I use to have a friend that was a butcher and when I wanted good burger I would have him grind me 1/3 Brisket, 1/3 Chuck and 1/3 Sirloin or strip and then add enough fat to get it to about 80-20. Thank for the advice I will give it a go on my next go around.
  2. Majja13

    First Brisket ever

    I agree.
  3. Majja13

    First Brisket ever

    Thank you. I was using the Cabela's Competition Pellets set to smoke boost until I reached about 170 and then wrapped and finished.
  4. Majja13

    First Brisket ever

    The problem with this hobby is I just want to do it all the time, and that is counter produtive to my goal of loosing some weight.
  5. Majja13

    First Brisket ever

    Well i have been smoking on my Smoke Vault for many many years. But brisket has alway intimidated me until now. I cooked my first brisket last night and it turned out spectacular. This is going to have to become a staple. It was a small brisket about 9.5lbs before trimming it.
  6. Majja13

    Traeger Gourmet Pellet issues Any one else???

    Thank you all for the great info. I will be switching brands and will either give these to my FIL to use in his Traeger. Dang it I guess I am going to have to do more smoking to see which I like best. .... wink wink
  7. Majja13

    Thermometers and Yoder YS640s

    I thought the Yodders used a fireboard in the build.
  8. Majja13

    Traeger Gourmet Pellet issues Any one else???

    Does anyone use Traeger Gourmet pellets sold at Costco? I have been using these since I bought my Smokefire last year and have not had any issues until this last bag. Now they are bridge-O-Matics. The issue I am having is that they keep creating pellet bridges above the inlet. This bag of...
  9. Majja13

    Brisket on the SmokeFire

    I have the 4. I figured out real quick the top shelf is my friend.
  10. Majja13

    1st long cook on the SmokeFire and it did not disappoint.

    Yea it has been used more in grill mode then smoker mode. I have not gone for any steaks on it, but have cooked a few Tri-Tips, and spatch cocked chickens, not to mention burgers and just Chicken breast pounded kinda thin for a BBQ Bacon and Cheese Chicken Sandwich that my youngest loves for...
  11. Majja13

    Brisket on the SmokeFire

    Damn this just looks amazing. I can not wait to try a brisket
  12. Majja13

    1st long cook on the SmokeFire and it did not disappoint.

    The more I use this pit the more I like it.
  13. Majja13

    1st long cook on the SmokeFire and it did not disappoint.

    it did. it was interesting watching the dual probes. one was in the center and one was toward the outside and up until the roast hit the 160’s it was consistantly 8 degrees different then they started coming together and held the same the rest of the cook.
  14. Majja13

    1st long cook on the SmokeFire and it did not disappoint.

    This is my first long cook on my Smokefire a nice pork butt. This went about 4.5 hours on smoke boost and then 275 to an IT of about 175 wrapped it with a bit of butter and back on the pit until probe tender (200). then it rested in a warm cooler for about 2 hours. And this is one of the best...
  15. Majja13

    Dinner tonight courtesy of my Smokefire

    I am part of one of the Smokefire groups. I am planning a big cook in late Aug, early Sept to have a big BBQ with ribs, pulled pork and Brisket, and honestly can not wait.
  16. Majja13

    PRIME Tri tip, reverse sear

    Up until about 10 years ago here in Utah very few people had heard of them and the only place I could consistently find them was at Costco.
  17. Majja13

    How to smoke Boneless NY Strip Roast???

    I have done a few of these roasts for a big family Christmas parties. For the rub I use Black Peppercorn Fresh Rosemary Fresh Thyme Kosher Salt Pearl onions Olive oil In my coffee Grinder/spice mill I add the pepper, Salt, Rosemary and thyme, and add to a mixing bowl. I finely dice the...
  18. Majja13

    PRIME Tri tip, reverse sear

    Ohh my that looks fantastic. I love Tri-Tips. The are a bit of a staple at our house. How ever I do miss the days I was introducing people to Tri-Tips and they were like 1.99 a lb not 8.49-10.99 a lb.
  19. Majja13

    My latest toy

    I purchased that exact same one to work on some cold smoking I am hoping to do in the later fall winter and early spring months.
  20. Majja13

    Dinner tonight courtesy of my Smokefire

    I am in love with BBQ again. I do really enjoy the smokefire.
Top Bottom