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  1. smokerjim

    How long to smoke a 5 pound brisket flat?

    2nd for smokinAl's.
  2. smokerjim

    Hey Gents/ Gal's, anybody come across this?

    Sounds like my lungs with the first cigarette in the morning.🤣
  3. smokerjim

    Jalapenos cheddar all beef sausage

    Looks really good!
  4. smokerjim

    First hot sauce of the season.

    Looks good Steve
  5. smokerjim

    Help! What to do now?!

    If you want more smoke flavor put the in the lower temp zone, less smoke put in the hotter zone. Either way you'll be fine.
  6. smokerjim

    Help! What to do now?!

    If you were looking to do burnt ends I would just continue with your plan but as mentioned you may have to adjust your smoke time which is no big deal.
  7. smokerjim

    Anyone smoked a whole beef shoulder chuck roll??

    I personally think it's a better cut, great for pulled beef, burnt ends, if your planning on smoking the whole thing I think I would cut into smaller pieces. Maybe take the chuckies off it, they make some good steaks. You just dont want to under cook the chuck roll it might be a little tough...
  8. smokerjim

    Simple Dry Brine Point Brisket….again :-)

    Nice write up and great looking couple meals.
  9. smokerjim

    Hanging ribs

    They look good.
  10. smokerjim

    Anyone smoked a whole beef shoulder chuck roll??

    I've smoked cold hearts before, works great for slicing, are you sure it's a clod it sort of looks like a chuck roll from some of the pictures.
  11. smokerjim

    Tri Tip for the Birthday Girl!

    Great looking meal, happy belated birthday to your daughter, bet she enjoyed that meal.
  12. smokerjim

    Crispy chicken skin?

    I start at around 225-250 for about 45-60 minutes to get the smoke flavor then crank it up to about 350 until done,some will finish on a hot grill.
  13. smokerjim

    Just a miserable time smoking this past weekend

    Sure sounds like a miserable time, hope the butt turned out good any way
  14. smokerjim

    Smoked Wing Suggestions

    I usually just salt and pepper them, start them at 225 for 45-60 minutes then crank up to 350 until they get a crisp to them. When I take them off smoker I roll them in a hot sauce or sometimes just eat them plain.
  15. smokerjim

    Pork Ribs

    If you want fall off the bone maybe just cook them longer.
  16. smokerjim

    Frozen BBQ.

    Pulled pork freezes well, I have no experience with freezing brisket but I dont see why not.
  17. smokerjim

    First rack of pork ribs

    They look excellent
  18. smokerjim

    Outdoor Smoker Build

    You can check out places that sell fire places for a door, get a good one the first time so it doesnt warp in you. I learned this from experience.
  19. smokerjim

    D-day June 6 1944 never forget

    My guess PTSD isnt more prevalent now it's just much better understood and accepted. alot more programs to help these people fight through what ever they are fighting. I think back in the world wars it was called shell shocked and probably wasnt much help these soldiers could get for it, and...
  20. smokerjim

    D-day June 6 1944 never forget

    Good stuff, my father was a wounded ww2 vet, he also never really talked about until his later years. He was in the 23rd infantry in Europe.
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