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  1. flowercitysmoker

    Injecting Pork Shoulders after 4hrs?

    I've read in other threads and other forums that the meat needs to reach 140 on the outer inch or so within four hours in order to kill bacteria. But only so long as you don't pierce the muscle. If you either inject or probe before 4 hours, you risk pushing the surface bacteria deep into the...
  2. Twinbutts.png

    Twinbutts.png

  3. flowercitysmoker

    Injecting Pork Shoulders after 4hrs?

    So after reading a few injections recipes, I tried it on a pork shoulder a couple of weeks ago. Actually did one with and one without to compare; all votes went to the injected ;) I started out by patting  rub on all sides but the 'top'.  I worked the needle around from the top before rubbing...
  4. flowercitysmoker

    Ribs: Time vsTemp

    So after a long period smoking slumber, I'm plan to fire up the old SNP this weekend, and I'm planning my meat selection, and my local butcher has some great deals on a wide variety of ribs.  And while I've tried various adaptations of "3-2-1", I am unable to produce consistent results. While...
  5. flowercitysmoker

    Planning A Brisket Smoke, got ????s

    Yeah, I'm afraid I'm with DDave on this one. My wife is practically pyrophobic. It took me a month to get her too cook on a gas stove. I can't lay to much blame though, we did lose our last home to a fire... Otherwise that would work great. Our sleep cycles are staggered as she has to be to...
  6. flowercitysmoker

    Planning A Brisket Smoke, got ????s

    Well I've reviewed the wealth of information contained within the forums on smoking briskets, and am trying to plan a timeline for next weekend smoke. I know to cook the meet to Temp, not time, but I still want to get a good Idea when to throw it on and ways to cheat. By cheating I mean that I...
  7. flowercitysmoker

    First 'Beer Can' Chicken, need some help...

    I followed your method for the end. I'm not sure why the bird shot up so fast, but she certainly slowed down for me, guess I just had first time jitters on the whole chicken thing (no pun intended) Rivet: This is the second time I've smoked chicken in general, and last time i cooked quarter...
  8. flowercitysmoker

    First 'Beer Can' Chicken, need some help...

    Well it's slowed down a little. Time 2:35 Temp 157º Rivet: I'll give that a try.. 180º Huh. Glad you told me, I read 165-170º somewhere
  9. flowercitysmoker

    First 'Beer Can' Chicken, need some help...

    Well I moved the probe before catching your post. Time:1:42 Temp 140º
  10. flowercitysmoker

    First 'Beer Can' Chicken, need some help...

    Here is a pic of the probe. It's in the 'front' of the chicken.
  11. flowercitysmoker

    First 'Beer Can' Chicken, need some help...

    I have a 3.7# BCC on the smoker (brinkman Snp). Dr Pepper in the can with rub, smoker is at about 250. It's only been on about an hour, and it already at 117. I reed that it should take roughly four hours, but at this rate? I must admit that I may have placed the temp probe incorrectly, so I'll...
  12. flowercitysmoker

    This is just out of control !

    That's a lot of ABT's
  13. flowercitysmoker

    First Brisket - Heart Pounding

    I think it would surprise him more if we moved it to my house
  14. flowercitysmoker

    My best buddy is not doing well

    Sorry to here about Scooter. It sounds like he hasn't given up yet, nor suffering. My childhood dog was blind in both eyes, arthritis in his hips, and had benign tumors that kept sprouting up. He lived to 18 and My wife was the one to put him down (works at the Veterinary Clinic my parents used...
  15. flowercitysmoker

    All Lump is not created equally

    Any body familiar with Fire King. It worked all right for me on the last smoke, though there wasn't much consistency in terms of lump size. Some fell through the chimney, and some were taller than the chimney itself
  16. flowercitysmoker

    Hello From Washington, State that is

    Howdy Phil! Welcome to SMF. I've only been a member for a few weeks, though I spent my fair share of time lurking in the shadows too! Try checking out some rub recipies. You'll save a fortune in the long run, and to me, that's half the fun. Tweaking with a pinch of this, a dash of that...
  17. flowercitysmoker

    25$ Brinkman SnP

    I take it those are before and after pics? If so nice clean up...
  18. flowercitysmoker

    Smoked tomato and onion dressing

    Sounds tasty. I think I'll give it a try the next time I fire up.
  19. flowercitysmoker

    Charcoal Consumption Questions

    Actually, I've noticed the same thing. My first couple of smokes were with briquettes, and I went through an 8# bag for 3hr+ fattie smoke. Used about 5-6# pounds of lump on the next fattie. I used Kingsford briquettes and Fire King lump. Ok I'll start working on the wife this week. I'll...
  20. flowercitysmoker

    Charcoal Consumption Questions

    Wood sounds like an interesting route. Correct me if I'm wrong, but don't you need to burn it down pretty good in a seperate 'burn barrel' first? Checked Craigslist - I can get mixed hardwood or all Apple for ~$50 a face cord delivered.... Dogs would think it was X-Mas.
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