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.
-
My 1st brisket, what went wrong?
Did my 1st big brisket cook lastnight. I did not inject, just put a rub on it after trimming. Started @ midnight 180* for 5hrs 225* for 4 more hours, reached 160* pulled out and put in a big pan with 2 cups of beef broth and then foiled over. Back in @ 250 until 205* internal. pulled out... -
Biggest Brisket for me yet, Burnt End Question
Did my 1st big brisket cook lastnight. I did not inject, just put a rub on it after trimming. Started @ midnight 180* for 5hrs 225* for 4 more hours, reached 160* pulled out and put in a big pan with 2 cups of beef broth and then foiled over. Back in @ 250 until 205* internal. pulled out... -
20140927_164631.jpg
- lamrith
- Media item
- Comments: 0
- Album: My 1st brisket, what went wrong?
-
20140927_135244.jpg
- lamrith
- Media item
- Comments: 0
- Album: My 1st brisket, what went wrong?
-
how to get the best bark?????? on a pork shoulder!!!!
Holly smoke ring! -
Biggest Brisket for me yet, Burnt End Question
Would cooking the point all the way to when the flat is done possibly make it to "done" to cube well? Meaning it is falling apart as you try to cube it up. Would it be better to split them @ 170* mark when you foil them? Then put the flat in foiled to finish. While that is happening cube up... -
Basic Brisket Smoke
So do you have the poke test over-rule the temp once you hit 185? So say 190*IT you poke and it is all soft like butter, do you go ahead and pull it, or continue till 195. 200?- lamrith
- Post #248
- Forum: Beef Sticky
-
Pit Boss at Menards
This is very very true. As a worker at a small company there may only be ONE person doing their tech support. If he is out sick or on vacation, they may not be able to help you. Small company is double edged sword, you usually get better service overall, but when someone is out there is...- lamrith
- Post #56
- Forum: Pellet Smokers
-
Hot n' Fast Pork Shoulder
Yup exactly. Some people may wrap it foil only, but do to the size and weight I think most if not all people that foil will put the butt in a disposable lasagna pan as it is much easier to work with. Add liquid to taste and then foil over the top and back in the heat. I just tried this method... -
My favorite thing to do with "pre-planned" left over ribs
Any chance you could share recipe on how you do those, they sound amazing! -
Hot n' Fast Pork Shoulder
I found a very similar way of cooking Pork butts on Jeff's site and this cook style works great! Only difference is stage 2 uses an oven. Prep and cook in Alum foil lasagna pan. Dry rub as you prefer Smoker Temp: 225 F for 3 hours (till hit 140* internal temp) When moving to the oven add... -
3-2-1 method
I usually flip/rotate my ribs in the racks after 1hr to even the cook on the edges and account for hotspots. I started doing that when using grill, and carried over to smoker out of habit. If cooking 4 racks I will swap the inside pair to the outside as well. Takes 2min and ensures all 4 cook... -
3-2-1 method
Zalbar hit the nail on the head, and it really comes down to you and your guests preference in meat doneness. I am new to using a smoker, I have had mine about a month and done two runs on it. Up to this point I have been cooking ribs on a grill. Previously, since I did not have rib racks and... -
smoker.jpg
- lamrith
- Media item
- Comments: 0
- Album: 1st smoke run
-
New Char-Broil Smoker user
Was your smoker running low with the stock water pan installed and holding the heat under it? Or was it just super heating the plate and boiling off the water? I just ran mine 1st time, stock config, and it was scorching hot, $250-270 min temp. :-/ Made it work, but now to research these lava...- lamrith
- Post #17
- Forum: Propane Smokers
-
IMG_20130803_180921_326.jpg
- lamrith
- Media item
- Comments: 0
- Album: 1st smoke run
-
1strun.jpg
- lamrith
- Media item
- Comments: 0
- Album: 1st smoke run
-
1st smoke run
1st time running Char-Broil vertical propane smoker. it wan way hot (270*), but I have experience cooking hotter temps from my grill, so I was able to make it work, though not optimum. Looking to install a Needle valve to bring the temps down before I try to smoke a Pork butt.- lamrith
- Album
- Comments: 0
-
New PNW griller/smoker
Thanks for the welcome folks!! Yeah right now that stock pan is getting fried big time, the water at the edged is boiling due to the extreme heat from the burner. The valve sounds like a must do. I will try and mount it right at the regulator, I have access to plumbing stuff so may be able to...
