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.
-
2CF1B04F-C8C7-4654-9ED8-97086CAB491E-6726-000005A7
- sirsquatch
- Media item
- Comments: 0
- Album: Brisket Chili
-
BD9FFC3D-AF6C-4920-94D5-267102DD01A7-6726-000005A6
- sirsquatch
- Media item
- Comments: 0
- Album: Brisket Chili
-
61082793-1C2B-4557-941B-0D378B94233D-6726-000005A6
- sirsquatch
- Media item
- Comments: 0
- Album: Brisket Chili
-
FFDFE462-C9DC-4EB4-BD4C-7D3E15CDB08F-6726-000005A6
- sirsquatch
- Media item
- Comments: 0
- Album: Brisket Chili
-
Franklin's recommended brisket temp and times
I'm no expert by any means, but I don't think a faster cooked brisket is going to make it taste any better/worse than any other amount of time. If you get it smoked, tender and with the bark you like, you're good to go.- sirsquatch
- Post #4
- Forum: Beef
-
rinsing brine off bacons before smoking
Cure it, rinse it, air dry it at least overnight, smoke it, rest it, slice it, eat it.- sirsquatch
- Post #4
- Forum: Pork
-
Brisket the second go around
How close is it to fitting in your smoker? If you wrapped a brick or something and put it under the middle could that make it small enough to fit? I also agree with smoking at 225-275.- sirsquatch
- Post #7
- Forum: Beef
-
Beef "Baby Back" Rib smoke
I went a bit over 3-2-1 mostly due to family life getting in the way and they turned out great. I am honestly not sure what the local prices are, we get all our beef from a single farm with a meat share so just get a bag full o meat each month. I'll look at their board next time we go for a...- sirsquatch
- Post #14
- Forum: Beef
-
First Prime packer
Look forward to it, I wish my local Costcos had prime packers but they only have choice flats.- sirsquatch
- Post #2
- Forum: Beef
-
Beef "Baby Back" Rib smoke
All done! Turned out well I think. Both my wife and I preferred the unwrapped ribs, so that's good to know for next time! Plated with roasted brussels sprouts and rice. I prefer fruit wood for smoking, never had an issue feeling like it didn't bring the flavor I am looking for and this...- sirsquatch
- Post #6
- Forum: Beef
-
IMG_2409 - 2017-01-21 at 19-19-08.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
-
IMG_2406 - 2017-01-21 at 19-16-38.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
-
IMG_2399 - 2017-01-21 at 19-08-29.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
-
Beef "Baby Back" Rib smoke
3 hours in. I left the middle rack alone but wrapped the other two. I am going to let the middle one ride it out unwrapped to taste the difference between wrapped and not.- sirsquatch
- Post #2
- Forum: Beef
-
IMG_2396 - 2017-01-21 at 16-15-04.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
-
IMG_2393 - 2017-01-21 at 16-09-51.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
-
Beef "Baby Back" Rib smoke
- sirsquatch
- Album
- Comments: 0
-
Beef "Baby Back" Rib smoke
This is the first time I've ever done Beef Ribs, but I got these three racks from my Meat CSA so I wanted to give them a try. They are labeled as "Baby Back" which I assume are just Beef Back ribs from searching on here. They seem to have an okay amount of meat on them, not as much as plate ribs...- sirsquatch
- Thread
- Replies: 16
- Forum: Beef
-
IMG_2383 - 2017-01-21 at 13-06-06.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
-
IMG_2377 - 2017-01-21 at 12-20-34.jpg
- sirsquatch
- Media item
- Comments: 0
- Album: Beef "Baby Back" Rib smoke
