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Don't Laugh, I'm Serious, I need help !!!
I need to know about how many sandwichs a 9lb butt will make if I use regular sized hambuger buns. Please don't laugh and don't tell me "It depends on how big you make em". Here's the rest of the story: My wife and I have a concession trailer we operate in the warmer weather. Recently I... -
Please don't tell me I screwed up !!!!
Thanks a lot to all. Now I can get some sleep tonight. There is plenty of fat so that shouldn't be a problem. The only other time I've done a brisket, it was a flat instead of a packer and I laid bacon on it because there wasn't a lot of fat and it came out great. Don't think I'll need to do... -
Please don't tell me I screwed up !!!!
Hit the met dept today and they had a special on Sirloin Pork Roast for $1.00 lb so I bought a half dozen. While I was there I also bought a 14 lb brisket at $2.38 lb and some spares at $1.69 lb to smoke tomorrow. I've got the brisket, a slab of spares and 1 of the roast rubbed down and in the... -
Silly Question
It is a Maverick E-7 (I think) It has two probes for 2 different meats, a timer and a remote. Cost me about 30 bucks on Ebay.- mls
- Post #3
- Forum: General Discussion
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Silly Question
This is a silly question but here goes. On a remote meat thermometer does the entire probe read the temp or just the tip. The reason I ask is because tomorrow when I do my briskets I am going to wrap them in TF at about 180* then take them up to 205* before I pull them. When I put them back...- mls
- Thread
- Replies: 5
- Forum: General Discussion
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Do I wrap a brisket?
Bought 2 Boston Butts and 2 Briskets (Flats) today to smoke this weekend and then pull so we can take to the lake over Labor Day. Never done a brisket before but have had good luck with spare ribs. Questions: Should I take the brisket out after a couple of hours and wrap it in tin foil like I... -
Smoking Drumsticks?
Just finished supper and the legs were great. The ones without the bacon wrap were good but the ones with bacon were much better. The bacon really gave them a good taste. Sure made for a cheap meal at .69 lb. Left the skin on. Took about 1 1/2 hrs at 295* to an internal of 170*. Spritzed... -
Smoking Drumsticks?
I just put the legs on and since I didn't get any replies about wraping in bacon, I wraped 12 and left 12 plain to see what happens. I'll let you all know how they come out. Will spritz them with apple/pineapple juice about every 1/2 hr. Can't figure out my 36" GOSM. Even on high it only... -
Smoking Drumsticks?
Yesterday I bought 2 family packs of chicken drumbsticks (24 pieces) and I am going to smoke them today. I have brined them for 5 hrs. Most of the skin has already been removed so I thought I might removing the rest and try wraping them in bacon and smoking them at about 300* or until internal... -
3-2-1 Method
I use the 3-2-1 on spare ribs and it works great for me. My wife prefers Country Style Ribs that are already cut over spares. Has anyone tried them yet. Do you think the same 3-2-1 would work. Mike S. -
Boston Butt Roasts
I bought 3 small Boston Butt Roasts that weigh about 2 1/2 lbs each. I am going to fix them tomorrow in my 36" GOSM. From reading the threads I will smoke them at about 230* till the internal is about 200* then take them out to pull. Others on here say it takes about 1 1/2 hrs per pound which... -
Guaranteed 'Dumb' Question
Just getting into smoking and enjoying it. So far everyone has been very helpful on my few posts. I know it sounds dumb but here goes: How do you "pull" beef or pork? I've eaten shredded beef and pulled pork sandwiches before and they are great but how do you pull it. Do you use somekind of...- mls
- Thread
- Replies: 13
- Forum: General Discussion
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Smokin Joe
I was playing poker with a friend of mine last night and mentioned I had bought a GOSM smoker and reay enjoyed it a bunch. He said he has a "Smokin Joe" or "Smoker Joe" or something like that which he got brand new from a guy who owed him money about 15 years ago sitting in his garage. It is...- mls
- Thread
- Replies: 2
- Forum: General Discussion
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Smokin' a Ham
Thanks a lot. That shows how much I DON"T know about smokin but this forum is a great place to learn. I'll probably have mama fix this one in the oven and try a 'fresh' one next time. What are the tricks or where is a good thread for fixin' a fresh ham and I assume it shouldn't be already... -
Smokin' a Ham
I just bought a 10 lb 1/2 ham that is spiral cut and it says fully cooked and hickory smoked on the label. I want to fix it on my 36" vertical GOSM. Any tips will be appreciated. What temp, how long and should I leave the net wrap on it since it is already sliced to hold it together. Do I need... -
You created a monster, now help !!!
I'm getting the brine ready and gonna give it a shot. It is really great that total strangers will take the time to help newbys like me but the people here on SMF do it, time and time again. When all our kids, their spouses and the grandkids show up we are talking about 20 mouths to feed. In... -
You created a monster, now help !!!
That's right, a monster has been created and it is partly the fault of a lot of great people on this forum. My wife of 45 years doesn't want to cook anymore since I started smoking. Now she wants a smoked whole turkey for the weekend and I've never done one so it's back to the SMF. (1) I... -
Thanks to everyone.
Last week I bought a GOSM 36" vertical smoker and fixed 2 slabs of ribs on Sunday. I used the 3-2-1 and they were fantastic. Thanks to all who answered my questions and gave me such good advice. This forum is loaded with great people. This weekend I have a bunch of kids, spouses, and... -
Cool Down Time
I've got my first 2 slabs on the GOSM now and I'm 2 hrs into my 3-2-1. Here's the question. When finished, how long should they cool before eating and should I turn the smoker off (propane) and let them cool in there, wrap them up and put them in the fridge, or wrap them and just leave on the... -
First time ribs !
OK, here I go. Smoker is assembled, seasoned and I'm putting on my first 2 slabs of ribs. I'm going to try the 3-2-1 method but I have 2 stupid questions. 1. When I apply the dry rub, should I do it to both sides or just the top side. 2. Should I turn the ribs over during the 3-2-1 and if...
