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  1. smokeburns

    Pecan smoked Rabbit

    Thanks!
  2. smokeburns

    Pecan smoked Rabbit

    Just go into search engine on this sight and type it in. It will pop right up. Amazing brine!
  3. smokeburns

    Pecan smoked Rabbit

    Came out amazing. I think it was because of the brine that made it come out so juicy. I almost wrapped in bacon but decided not to at last minute. Besides I like the real thin bacon because they tend to crisp up nicely. Also at 140 I wrapped it and added a little IPA for added steam and smoked...
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  6. Pecan smoked Rabbit

    Pecan smoked Rabbit

  7. smokeburns

    Pecan smoked Rabbit

    Going to try smoked rabbit tonight. Started off doing an overnight brine using Pops slaughter house brine. With added coriander and cardomon and juniper berries . I rinsed and dried it off then applied just a little olive oil and Jeffs Texas rub plus added just a little more black pepper, I...
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  9. smokeburns

    Trying to do sausage for the first time.

    This sounds kind of crazy , but I just did a test batch of sausage without casings. I used corn husk and rolled them up and tied butchers twine on each ends. Then smoked them. Couldn't believe how awesome they came out. I used 1/2 Vinson and 1/2 pork butt ratio for the meat. I got this idea from...
  10. smokeburns

    My first try at Ham didn't come out as well as I hoped...

    I just Got a fresh ham today and started wet curing it also with pops brine. Except I added about a half cup of pickling spice ,garlic and onion powder. And I injected it close to the bone all around to keep from spur bone happening. Or whatever you call it. Not sure why your ham came out...
  11. smokeburns

    Our First Cedar Smokehouse Build

    Good Idea! About burying the pit.
  12. smokeburns

    Our First Cedar Smokehouse Build

    Y'all did a great job! Wanting to build one of that scale , but have to finish my cob oven first.
  13. smokeburns

    Need help with my thanksgiving turkey

    If you spatchcock the turkey you don't have to worry so much about danger zone at lower temps. Well when I say lower I mean 300 plus ( for poultry) The turkey will cook quicker and more even.
  14. smokeburns

    Need help with my thanksgiving turkey

    I'm going to do the same thing. What I've done every time and comes out amazing every time is use pops slaughter house brine recipe. (Just type it in search engine above) I also add to that recipe about 8 cardomon pods crushed and add to the already amazing brine ( cardomon pods will make a big...
  15. smokeburns

    Failed cook Ok Joe but not his fault I think

    Paul, Here is a good Linc that breaks down scientifically the use of baffles and tuning plates. From amazing ribs .com. AmazingRibs.com › tips_and_technique
  16. smokeburns

    Trying to clone Conecuh sausage

    I would love to dublicate these as well. I live in Navarre Florida ( next to Pensacola ) and you can get conecuh sausage everywhere down here. There processing plant is slightly north of us in Evergreen Alabama. As for the small casings they use , they are from lamb. This is what I have always...
  17. smokeburns

    Failed cook Ok Joe but not his fault I think

    M I have a Ok Joe as well. At first my temps were all over the place. So I had researched on this site all the mods you can do to tame your cos smoker. I ended up making charcoal basket , installing tuning plates, sealing the whole smoker tight etc. now I can maintain 250 at least 3.5 hours...
  18. smokeburns

    Bourbon smoked shredded BBQ roast

    Looks good!
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  20. smokeburns

    New - Oklahoma Joe's Highland Smoker

    As you can see had to do modification to smoke box by putting a piece of angle on side to mount the latches. As for diffuser plates. I used ceramic tile and cut it in 5" pieces and spread them out through the length of chamber. It takes awhile for these to heat up. But once they get warm they...
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