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.
-
Corned Beef brine w/ pickling spice????
Thanks guys!! Yes it's cryovac and a point. Thanks Mdboatbum. Didn't know flat would dry faster. Thanks JJ. "PITA"??- scsim13
- Post #4
- Forum: General Discussion
-
Corned Beef brine w/ pickling spice????
I'm going to be smoking a corned beef for sandwiches at a Super Bowl party. I did a search but couldn't find an answer to my question. I'm not going to season my CB but want to get the pickling spice "in" it. Should I do a simple brine with the pickle spice or will this add an extreme amount of...- scsim13
- Thread
- Replies: 7
- Forum: General Discussion
-
100th post karma Giveaway
I'm in! Thank you.- scsim13
- Post #33
- Forum: Blowing Smoke Around the Smoker.
-
-
Buying bulk chunk wood and lump coal
I live in the Midwest, and we are limited in my area of chunk wood and lump coal. Is there a good site that seeks quality chunk and quality lump coal? Does anyone have a good recommendation for a good chunk wood and lump charcoal brand?- scsim13
- Thread
- Replies: 2
- Forum: For New Members
-
WSM cold weather
#2 of 12 2 days ago FWIsmoker It'll fair just fine but use a little more fuel. If i remember this weekend i'll PM you a solution that'll cost you about $15 and your smoker will think it's in summer time. I'm in central IL and foresee similar problems would you mind PM fix remedy as well?- scsim13
- Post #13
- Forum: Charcoal Smokers
-
Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that
Thanks for feedback everyone. Just means I need to smoke again. Worse things could happen. -
Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that
Smoked chuck roast over weekend and have to report results. Didn't take pics. Dry rubbed over night. Smoked for aprox 6hrs to internal temp of 165. Rested 30 min. Taste was good full of smoke but just like the ribs I did meat was not tender. I think I'm going to install modern temp gauge because... -
Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that
R2D2 is right. I'll have plenty of questions, so be prepared. With that comment I've been looking into new smokers, already. Advantages to electric vs. charcoal? I really like the "maintenance" of adding the charcoal/wood so far. What would be a food next upgrade, in your opinion? -
Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that
The temp gauge reads " warm, ideal and hot". Don't know how much that dates it. -
Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that
Working with a hand me down. Not "completely" airtight. I can't thank you enough for the info. I've been smoking for about 2 weeks and am hooked. I've done pork butt, chicken, and the ribs shown, which had great flavor but not fall off the bone and I had no idea about the membrane. Rookie 100% -
Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that
Thanks JJ..will add pics after. I always dry rub overnight. I wet mop during, with everything I've done so far. Is that necessary. I've seen couple other forums that people squirt bottle. What are your thoughts? -
-
Looking for Good smoked Mac N Cheese recipe
Thanks chef. Still learning how to use the site. Just subscribed today.- scsim13
- Post #3
- Forum: Side Items
