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  1. J

    New Year Eve BBQ

    Honestly was a bit worried about cooking this brisket but honestly turned out to be the best one I've cooked. Might cook it lower for a little longer next time to get a little bit more of the fat rendered but didn't over cook it. It was juicy and passed the bend test as well. Also cooked 2...
  2. J

    New Year Eve BBQ

    Well I ended up getting the meat and it was actually just a brisket flat. So might inject it with beef broth and Worcestershire Sauce and put a rub on it and through it on the smoker after a very light trim
  3. J

    Is this a Flat or what

    With this being a flat is there anything different I should do to cook it. Will there be anything that I should do differently on the trim. Wasn't really prepared to cook just a flat and have never done it
  4. J

    Is this a Flat or what

    Was given this by someone that had it in there freezer to smoke this weekend for a New Years Party and was a bit confused. I went to make my spice rub in advance and went to look at how big it was and saw it was only 6 lbs and was wondering if this is just a flat or point or is actually a whole...
  5. J

    New Year Eve BBQ

    Well there is kind of a picture to show my pellet smoker during my last brisket cook. I got a foldable rack to put in my smoker but it's too small and flimsy for anything heavy. But it's an even embers pellet smoker it's got the Well there is picture from my last Yeah thanks all that was very...
  6. J

    New Year Eve BBQ

    Going to smoke some stuff this weekend for a New Years Party since we are expecting some nice weather and a bit of a warm up. Going to give another try on brisket in my pellet smoker. I bought a rack to raise the brisket from the fire pot but it makes the meat to close to the top of the smoker...
  7. J

    Trying to hone in before the big day

    Thanks for the help might inject it with butter but also rub the outside with it as well. What kind of pepper do you use would like to try some 16 mesh black pepper but can't find any around here in a store and scared I won't get it in enough time if I order it.
  8. J

    Trying to hone in before the big day

    Alright good deal I'm just a bit new to smoking so when relatives see the pink they freak out but I tell them it's done it just happens with smoked poultry. Alright I'm going bump the temp up a bit. I'm cooking on the grill grates only put it in the foil pan after it was done to rest.
  9. J

    Trying to hone in before the big day

    Did you let the turkey come up to the temp a little bit before rubbing it with butter I took it out of the fridge and rubbed it the soften butter right after thinking that's why it hardened up so fast
  10. J

    Trying to hone in before the big day

    I cooked it at 300 for about 3 hours might go a little longer then temp was 165 in the white meat and 185 in the dark but had some places that had some pink didn't know if that was undercooked or what. Well I don't know if it would be true direct heat because I would have the heat deflector...
  11. J

    Trying to hone in before the big day

    I had a practice run of smoking my first turkey last night. Spatchcocked my bird and dry brined it for 2 days and then rubbed the skin on the outside and under with a herb compound butter. Pretty much a method from Chuds BBQ YouTube channel. Loved the way the actual meat turned out nice and...
  12. J

    2 Different Poultry Questions

    With this unseasonably warm weather I am having have decided the next 2 weekends I wanna fire up my pellet smoker. Tomorrow just going to smoke some leg quarters when watching some football. Then next weekend plan on doing my first smoked turkey to see if I can pull one off for Thanksgiving. Now...
  13. J

    Long time no post

    I hadn't really posted in a good minute but happy with how the last two things I smoked turned out although could still work on some things. I smoked a brisket last Saturday for my wife's birthday and had a few mishaps during it. I tried a method used by Mas Scientist BBQ on YouTube to just set...
  14. J

    Labor Day Smoking

    Of course with a long 3 day weekend and a birthday weekend had no choice but to smoke some stuff and have some fun. Had to smoke 2 pork butts for a labor day party so had these plans to make a hog sauce and try the foil boat method but time kind of got in the way a bit but honestly it turned out...
  15. J

    Charcoal Grill to Smoker

    I'm about an hour away I was really tempted to get one of those to add to the grill I just got but didn't have the money for one. If I'm ever around Richmond and you still have it I'll definitely try to get in touch.
  16. J

    Charcoal Grill to Smoker

    Tried this finally this weekend and didn't get the hang of it. I got temp up to around 300 but couldn't get it to drop any more then that. It also took about 20-30 minutes to get rid of the white smoke using store bought wood chunks and as soon as I would through another wood chunk on the fire...
  17. J

    Charcoal Grill to Smoker

    Not really sure but was given a chargrill charcoal grill as a birthday gift and was wondering if there was anyway I could smoke on it without buying a box to make it an offset. I'd like to eventually buy the box but don't have the extra 90-100 dollars right now but would love to try a charcoal...
  18. J

    Boneless Skinless Chicken Breast

    So you soak in a mixture of water, salt,sugar, garlic powder, lemon juice, and olive oil. Then put on the rub of black pepper, parsley, and paprika oh and is it garlic powder in the rub or minced garlic. And brush it with a sauce of melted butter, brown sugar, and rub as it cooks it sounds very...
  19. J

    Boneless Skinless Chicken Breast

    The last time I attempted to smoke Boneless Skinless Chicken Breast I smoked them at 300 until they reached 160 internal but still came out tough and chewy. I use a pellet smoker for right now. I know chicken breast need to be cooked fast because they have no fat in them to do low and slow
  20. J

    Boneless Skinless Chicken Breast

    Figured this would be a good place to ask. Has anyone had any success smoking boneless skinless chicken breast I've tried a couple of times and always come out very tough and rubbery even after a brine and when I did the brine it came out very salty.
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