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.
-
-
-
Lump charx price alert
Menards has Royal Oak Lump 8.8lb bags for $4.99 with a $2 rebate on up to 4 bags.- tr00ter
- Post #11
- Forum: For New Members
-
Smoked Prime Rib Q-View!
Brandon, that Looks amazing! Very Well Done.....(well rare in this case :) ) -
Shashlick - traditional grilled meat from Caucasus mountains
Looks very good. Thank you for the insight into another culture of food.- tr00ter
- Post #4
- Forum: Grilling Chicken
-
10 hour 13 pound pork butt smoked
Very Cool looking smoker! Also, well done on the butt man, it looks tasty! -
Do folks ever Thaw their Pork Butt by Brining it?
Thanks for the info Eric, I was actually thinking of using the Here Piggy Piggy -
Do folks ever Thaw their Pork Butt by Brining it?
I have a 7lb Butt in the freezer that I'm thinking of smoking but I was also considering do a brine for this one so I was thinking if I could cut down on the time by sticking it in the brine solution to also thaw that way. Or would it being frozen just counter the briny goodness? Thanks for... -
Venting mod on a Smoke hollow electric unit
Thanks so much for this idea, I just finally got around to Modding my smoker and it seems to really work great. As you can see......I'm not great with Tin snips but it worked out great I also put a vent on the side by the chip tray. Used it the same day and it was the first time I can honestly...- tr00ter
- Post #9
- Forum: General Discussion
-
Venting mod on a Smoke hollow electric unit
- tr00ter
- Album
- Comments: 0
-
photo(1).JPG
- tr00ter
- Media item
- Comments: 0
- Album: Venting mod on a Smoke hollow electric unit
-
Brisket - To rub or not to rub?
Bhelton, I did my first brisket a few weeks ago and I used Tatonka Dust for my rub..........I use that stuff on pretty much all the red meat I smoke. My binder was I rubbed Worchester on the meat. It had a great bark and flavor. I've never been into rubbing with mustard, don't know why. -
Are smoked chickens supposed to look like this?
That's not right????? LOL I guess if you want blackened chicken and don't want to use spices to accomplish it that is what you do.- tr00ter
- Post #18
- Forum: General Discussion
-
WSM Double Beer Can Brined Chicken Smoked with Hickory
Those are some juicy looking birds! Well done indeed. -
first brisket
I used a couple of make shift foil trays on the racks above the pellets to catch all the drippings. Generally I use a foil pan anyways for my smoking to keep the smoker sort of clean from all the juicy goodness that seeps out.- tr00ter
- Post #5
- Forum: General Discussion
-
first brisket
Wakame, Welcome, and I just did my first brisket this past weekend. It was about a 5lber and took nearly 10hours and honestly could have been a bit longer. I cooked mine at between 225-240 the whole time till it got to an IT of 170 then I wrapped it in foil until it hit an IT of 195, I think...- tr00ter
- Post #3
- Forum: General Discussion
-
First Brisket Smoke with Qview
I love the Dust, been using it on all my red meat since I got the stuff from Owens.....so like 5 months. But yeah it was great on the Brisket, I'm planning on doing a Prime Rib in the near future and I can see Tatonka Dusting that as well. Thanks for looking. -
First Brisket Smoke with Qview
I pulled it a bit early I think 195ish it wasn't fall apart tender but it was amazing nonetheless so I don't even know if I would want to wait longer? Yeah I foiled it at 170 and then played the waiting game. -
First Brisket Smoke with Qview
- tr00ter
- Album
- Comments: 0
-
First Brisket Smoke with Qview
Well since we had such a beautiful weekend I wanted to try my hand at smoking a brisket. I started with a nice 5lber from Costco which I then applied some Worchestershire on to act as my "glue" to hold the Tatonka Dust. I then got my smoker up to 225-240 and lit the Amazen with Hickory. ...
