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I currently use a New Braufels as my primary smoker and actually run it opposite of the way the previous owner had recommended. I run it with the exhaust wide open as well as leave the firebox door wide open unless the outside air temp is below 40 degrees. The previous owner was more than likely...
Thanks for the advice, was planning to use some extra blocks to create a separate area (outside the pit) to burn the wood down to coals. Definitely understand that this is going to be more work than the offset, but for me the experience of tending the fire throughout the cook is almost as...
I have been thinking about different ways to make pulled pork and was wondering if I could apply the same principles of whole hog bbq and shrink it down to cook 1-4 pork butts. I am thinking of making a cinder block pit, burning down wood to coals, and cooking the butts over direct coals (hoping...
Over time I have eliminated all the sugar from my rubs as I simply did not find it added much when I experimented with removing it. For beef (Brisket, Plate Ribs, Clod) I simply use 3 parts black pepper for every 1 part salt...typically don't serve sauce with my beef as I like the meat to speak...
I would second chilerelleno on the clod (shoulder). Turned out pretty good on my first attempt, been waiting to do it again since I got to try it at Smitty's Market and experienced clod at its best.
I would recommend hickory for the wood, always goes good with pork and should help getting smoke flavor given this will be a relatively short smoke.
Couldn't agree more with Al on taking the meat off just below 140.
Austin Street Six Grain with Coffee
It's a milk stout with coffee, I would drink it year round but sadly they don't brew any during the summer months so have to wait for fall to pair it with some bbq...also helps to keep you warm during the smoke.
I'm not of much help for the flavor part except to say that I would look around for the correct salt/water ratio in your brine and to see if the turkey you bought had been previously brined/injected/frozen.
As for the skin I would highly recommend drying it with paper towels before rubbing it...
Thanks for the advice, it sounds like a two step process of smoking than braising is the way to go. Will be sure to keep on top of spritzing the meat to avoid drying it out.
The white bbq sauce also sounds like a good compliment for it, given the lack of fat in the meat itself the fat from the...
Was fortunate enough to get a buck on opening day (Saturday) and get it butchered, vacuum sealed, and frozen before we lost power Sunday night (looks like it could be up to a week before I get it back). Luckily I have been running a portable generator to keep the freezer running. Not having...
I ended up cooking to to an IT of around 202 and slicing it. Really enjoyed the flavor, certainly not as moist as a brisket (but that was expected given the lower fat content). The ends were a little over so I ended up pulling them which was a good option for the people that like...
I am considering designing an offset smoker to be built using either an air or propane tank as the cook chamber. While searching around to find a deal on the cook chamber itself I started to think about ways to minimize the custom fabrication and cost of the build (I am not a welder nor do I...
When I do brisket on my pellet I typically start fat side up for the first hour or two and then flip to fat side down. To avoid any potential drying of the meat I spritz with AC vinegar every hour or two. For me personally I always seemed to get better bark with the fat cap down and relatively...
I will probably go through between a quarter to a half chord in a year. Was able to get some shag hickory for this year from a local wood processing operation but have moved since then. I will try asking around and calling some of the local processing operations to see what they may have.
Does...
I currently own both a pellet smoker and an offset and honestly barely use to pellet smoker anymore. Personally, I enjoy managing the fire to maintain the temps on my offset and prefer the food that comes off of it as well. I am partial to brisket and love being able to use the uneven temps in...
My once large stack of hickory wood is all but gone and has got me wondering when the best time to buy wood for the following year is. Does anyone have advice on when the buy their wood and what they do with it during the winter months?
Also, recently moved to Maine and was wondering if anybody...
I have done 5 briskets this year on a smaller offset smoker (17"). I try to keep the temp at 275 or so and will start fat side up with the point towards the heat and leave it alone for about 4 hours. I will then flip the brisket so it is flat side down until about an hour into the stall, I have...
I ended up picking up one like the first one that was in pretty good shape, no rust and just a few spots I will need to touch up the paint over the winter. Have done two cooks on it now 1 brisket and 1 pork butt and loved the results...definitely liked the end product better than my pellet...
Thanks for the advice. I am picking up the version with the New Braunfels sticker tomorrow for $50. Can't wait to enter the world of offset smoking after years of pellet/electric smoking. Hoping I can turn it into a brisket cooking machine using the higher temps near the firebox to help finish...