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  1. smoke freak

    Cherry Smoked Roast Beef w/ qview

    Tang Looks fantastic... At 138 I woulda expected a little more red/rare. After chillin in the fridge it looks to have sliced very nicely. My cheapo slicer probably wouldnt of gone so thin and done so well. Nice job...
  2. smoke freak

    1st Brisket Q

    Mine usually dont stall till bout 150-160. So you may have another one coming. Wait it out and dont increase the heat. Dont do it...
  3. smoke freak

    New from Kansas (w/pics)

    Welcome Kansan! What part of Kansas are you from? I think I may have smelled your Q the other day.
  4. smoke freak

    Brisket Bones? W/Qview

    I dunno... I always buy boneless brisket...
  5. smoke freak

    Old Bay Seasoning

    Thats what keeps this place interesting. Everybody blows everything outta perportion (sp?). Old bay is the secret ing. in my brisket rub. I guess its no secret afterall...
  6. smoke freak

    Any info on mulberry??

    Like apple but with some kick to it. Use it....
  7. smoke freak

    One stubborn brisket

    Its Midnight...Brisket is at 160... Finally... I was plannin on 170... The brisket is hittin the oven (200 degrees) and I am hittin the sack. Ill put it in the cooler in the morn.
  8. smoke freak

    One stubborn brisket

    Picked up a 9# overly trimmed brisket today at Walmart. Started smokin at 4PM. All is going well when it stalled at 150. Right on schedule... For about an hour...Then it cruises right on up to 154 and stalls again. About an hour later it leaps to 157 and stalls again. I know whats goin on and I...
  9. smoke freak

    Anyone else doing a rib roast this weekend?

    Buy the food saver. Youll never regret it. Personally, I dont think 115-120 would be done enough at my house. 135 still leaves the roast tender pink and juicy. 2 cents...
  10. smoke freak

    Ham problems

    Toss the ham and smoke a brisket...
  11. smoke freak

    Smoked Chuck on Drum Bread

    Wow! A 12" bun filled with all that goodness. Smoked beef, bacon, onions, cheese,...Points! Thanks...
  12. smoke freak

    Really easy focaccia bread

    Sounds easy enough that even I can do it. Thanks.
  13. smoke freak

    Beef Ribs w/Smoked Onion

    Flash. Youre killin me here. The Q I can do! but fresh tomatoes in April? Mine are still under the lights on the back porch. I wont eat tomatoes till July! Oh yeah, great lookin ribs!
  14. smoke freak

    Men are just happier

    I know Im gonna get in trouble when I make my wife read this one. I just know it.
  15. smoke freak

    Me, the Boy and 3 turkey breasts w/QView

    Teach that youngun while you can. In a few years he and his friends will show up just in time to eat your Que and be gone again. But that aint so bad either...
  16. smoke freak

    Powerhouse Church Brisket and Beans with Qview

    Looks fantastic. I think Im going shopping for a brisket today thanks to you. And I really like the smoker. It looks like it turned three briskets into four. I wish My smoker could do that...
  17. smoke freak

    Super tender without the foil?

    My version of foiling is a large foil pan. Two to three slabs fit nicely. Add 1/4 cup of liquid of choice for steam and cover the pan with foil. Works every time and not nearly the mess of foiling each slab. 2 cents...
  18. smoke freak

    Minimum temp. with no cure

    I do jerky without cure and Im still alive. I usually cook at 175 max. Any hotter and you are cooking it not drying it. At 150 it takes longer and gets tougher. And still nobody dies...
  19. smoke freak

    Goose breast

    Beef boullion...interesting idea... I may just use my regular beef recipie but for a shorter time. Ill post results later...without pics of course.
  20. smoke freak

    Goose breast

    Buzz...glad to hear from you. Havent seen much of you lately. Along with Walkin Dude, Rich, Texas Hunter, and yes ,even Bubba. Among others... We need to get some of those clowns back here.
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