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Milan’s is actually the only place I’ve ever seen that only sells the point.
Milam's is the only place I've ever seen that sells brisket points and it was the second time I've ever seen it in the meat section of the store. For the most part, it is hard to find butchers down here in Miami that...
Hey, been a while since I posted on here but smoked some Kansas City style burnt ends for the first time yesterday I wanted to share.
I found a few prime brisket points on sale at Milan’s this weekend. I got a few of them and decided to make real burnt ends with one of the points.
I smoked it...
Not sure what temp I was at because my thermometer on my WSM was saying my pit was hotter than it really was. These guys are right about saying not to judge it on time, rather just use it as an estimate so you can have everything done at the right time. At the 12 hour mark id check your internal...
Thanksgiving brisket came out to be the best I've done. Went on a mission to try and find prime or wagyu brisket but no luck and ended up going to my usual butcher. 13lb full packer rubbed with salt and pepper, smoked 16 hours hours in the WSM and wrapped in butcher paper around 9 hour mark.
When I serve a lot of people I think its always safe to buy too much than to not have enough. In your case I do think it would be challenging to add a pork butt on top of ribs and brisket, so Id either suggest to get some more ribs or serve an appetizer that would help fill people up before all...
Thank you, thats good to know. I usually always go to the same butcher because he is one of the few that have whole packers without having to order in advance, but I am going to start looking around to get a prime brisket because I have heard the quality of the meat makes a huge difference from...
I really appreciate the advice and did not consider it rambling at all lol, it was actually really insightful. I def think you are right not to judge it based on time but I like to have an estimate just so it has plenty of time to cook and rest before being served without being done way too...
So this year I am smoking a brisket for Thanksgiving instead of being traditional and having Ham to go with the turkey. I wanted to try out something new but I don't wan't it to ruin the brisket, so I am here to get advice from all you on the forum.
I want my brisket to be REALLY tender and...
Make sure you let it sit in water and soak it for hours before you smoke it. Reason being, cured brisket is usually steamed which takes out a lot of the salt. If you don't plan to steam it before you smoke it, it will end up way too salty. I smoked two brisket points for st Patrick's and they...
From what I can see in that picture it all looks great. I agree with you the 3-2-1 is too long, I ended up with fall apart ribs when I tried it out, it's too much time for the ribs to be in the foil. 3-1-1 would probably works but its always better to keep an eye on the internal temp since the...
Give it Plenty of time to get it to the right tenderness (12-18 hours depending on how big). Trick to good brisket is to get the right tenderness in my opinion because that's what gives it it's great flavor and nothing is more disappointing than when it comes out tough. Brisket needs time for...
For NYE I smoked a prime rib roast for the first time and I decided I'd pay extra to get the prime quality meat.
I prepped it using a little kitchen bouquet to help give a nice crust, some olive oil along with some Montreal steak seasoning and let it sit overnight.
I Smoked it for 4 hours...
It's "butt portion of the ham" and it is not boneless. I just didn't realize so many people buy it and double smoke it vs just cooking it raw. I would only return it cus I don't need a 13lb ham if I get one already cured
I think I'm gonna return it and make a double smoked ham like you said just so I don't take any risk on a big holiday like thanksgiving. Didn't realize until I really started doing research that most people prefer it already cured so it gets the ham taste
Hey so for thanksgiving I decided to smoke a ham. I ended up buying a 13lb raw uncured ham & it is boneless. I plan on putting a rub on it, later add a glaze at the end & also want to make a Carolina mustard sauce to go on the side with it. I have a few questions I need answered
1) Is it ok if I...