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.
-
Smoked Boneless Skinless Breasts
Thanks for the tips. I'm guessing it'll take them around an hour at 250? -
New to pork loins
If I'm aiming for the 150 range, it'll be done earlier than I was planning. Will it dry out if I leave it in the foil wrapped in a towel or something for a few extra hours to keep warm? Thanks for your response! Either way, I'm excited to know I'm getting something smoked this evening! -
New to pork loins
I just threw a nicely rubbed, 7lb pork loin on the smoker. My temp is about 225 right now and I'm aiming to keep it there. My goal is actually to pull the loin at the end, so I was wondering what temperature I should aim for. Whenever I've done a butt or a shoulder to pull, I always go high... -
Smoked Boneless Skinless Breasts
While I know that boneless skinless breasts aren't the best choice for the smoker, any tips/tricks to make them come out alright (time, brining, rubbing, etc)? I just found out some non-pork eaters are coming to my BBQ this evening and I want to make another smoky option. I have several pounds... -
Brisket Advice - Cut in Half
Well, the brisket is resting in the cooler now. I pulled off the flat at 198 and the point at 195. They smell amazing, but I'm exhibiting self-control and not messing with them until the juices have redistributed. I'll post some pics once I open the foil. They were on for around 10 hrs and... -
Brisket Advice - Cut in Half
Any more suggestions? The hickory and apple are soaked, the rub has been on for 24 hours, and I think it is about time to get this bad boy smokin. -
Brisket Advice - Cut in Half
Hey guys, I have been a long-time forum lurker and decided to give a brisket a shot. I have a pretty standard propane box smoker, and have had great luck with pork and turkey in the past. Before reading much, I cut my full packer-cut brisket directly in half, which I'm seeing now causes quite...
