Toggle sidebar

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.
  1. smoking4fun

    Any one else?

    Anyone else smoking a brisket for Thanksgiving instead of doing a turkey? My wife's Polish family is coming in to town tomorrow for thanksgiving, and none of them (or myself) are big fans of turkey, so I'm going to smoke a Thanksgiving Brisket...new tradition!
  2. smoking4fun

    Water pan for brisket?

    I agree - the sugar will give you a crusty bark that may not be what you want with a longer cook on a brisket (even though I like it on a pork shoulder - the burned bits add some good flavor). I go the Franklin's route and use only salt and pepper...let the beef shine.
  3. smoking4fun

    Best for < $700

    I can't recommend the Smokin'-It smokers enough...I love mine. http://www.smokin-it.com/Electric-Smoker-p/smkmdl2d.htm
  4. smoking4fun

    Stuffing for ABTs

    What is the typical temperature and timing on getting the bacon crisp on the outside? Last time, I think I put them in 230* and at an hour, they were nearly burnt (stuffing was still good though).
  5. smoking4fun

    Burnt Ends with Re-heated Point?

    So I smoked a full brisket yesterday, even though I got a late start.  It finished at about 8PM, and we went ahead and dug into the flat (and had leftover sammiches from the flat today).  My question is that we didn't touch the point after I separated it after it was smoked.  Is it possible to...
  6. smoking4fun

    What meat to smoke this weekend

    JJ - I like EVERYTHING a bit saucy!  I do prefer the wet burnt ends myself...but if you can find a tri-tip, I'd toss that in for a nice medium-rare and then reverse sear the outside and you'll have some awesome meals (because leftover tri-tip with eggs in teh morning is killer too).
  7. smoking4fun

    Newbie: Smoked Brisket With Poor Results

    Another problem may be that you cut off the point - the flat tends to dry out a lot faster and sooner than the point.  Try smoking the whole thing together next time (and I second the comment about NO VINEGAR ON A BRISKET).  When smoking a brisket, keep it simple.  When I smoke one, I trim it...
  8. smoking4fun

    Brisket Timing?

    I think the Smokin' It smokers are just super-efficient.  I think even my average smoking time on pork butts is a couple hours less than my old MES30 too.  My Smokin'-It has the auber control, so it keeps the temps pretty much steady in the smoke box the whole time so no variation, which I think...
  9. smoking4fun

    Brisket Timing?

    Yup, that's all it took.  Maybe it's just that my smoker keeps the smoke box within 2* of the 275* mark the whole time, but both of them were definitely done (and maybe over done by just a bit).  I had a hard time slicing because they both just crumbled and fell apart, even the point just...
  10. smoking4fun

    Brisket Timing?

    Thanks for the responses - I checked at the 6-hour mark, and they were both fork tender and done.  Thanks for the feedback!
  11. smoking4fun

    Brisket Timing?

    OK, so I'm not a newby here, and I've always smoked based upon internal temperature of my meat...but I've got a dilema.  I moved a couple of weeks ago...and today I had to put 2 packer briskets into the smoker because I don't want to have to toss them, so they're in the smoker already...however...
  12. smoking4fun

    SOUS VIDE PASTRAMI, A FIRST FOR ME!

    I also use my sous vide to re-heat all my vacuum-sealed smoked meats.  Everyone always asks how to reheat leftover smoked meats...and it's almost universal to say "no microwave"...but now I just say to use a sous vide, and leftovers rock!
  13. smoking4fun

    Cast Iron Cooking.

    Anyone willing to post their favorite cornbread recipe for CI?  I'm just starting using CI - when I'm making cornbread, should I heat up the CI before I put the batter into it and put it in the oven - or should the batter be put into a cold skillet?
  14. smoking4fun

    Chili

    Reading through this thread (because I just ordered some cast iron for cooking), and now I really want some chili...even though I just started a big pot of ham-and-beans about an hour ago.  I guess two different "soups" in one day when the weather is soooo cold is not such a bad thing.
  15. smoking4fun

    I dont want to ruin a prime rib

    Another thought for those family members that only liked meat cooked to well-done, maybe consider smoking a meatloaf (...even though hamburger in my area costs more than brisket).
  16. smoking4fun

    I dont want to ruin a prime rib

    If they don't like any pink meat, then I would suggest not serving them the pricier cut of beef.  I might suggest throwing in a brisket (well, here anyway, they cost $2.69/lb) for them - that way, they can still get some good smoked beef that is great at the well-done temp...and maybe about...
  17. smoking4fun

    Canadian Bacon

    And they're finished...taste is awesome. First bite was salty, but after that, perfect.
  18. 20161014_170835.jpg

    20161014_170835.jpg

    • smoking4fun
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
  19. 20161014_170556.jpg

    20161014_170556.jpg

    • smoking4fun
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
  20. 20161014_135102.jpg

    20161014_135102.jpg

    • smoking4fun
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
Top Bottom
Back
Clicky