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  1. primalinstinct

    Bacon wrapped tenderloin

    I started with two tenderloins and I rubbed Jeff's rub on them then I wrapped them in bacon. Put in the smoker at 235° and smoked them for about two hours until IT hit 160. I used apple wood and it turned out great. Thanks for looking
  2. primalinstinct

    Baby Backs, Beer, Football and Q view

    Got some baby backs in the smoker as we speak and watchin some football. I'm convinced life don't get much better than this.    Ribs after 2 hours in the smoker. Had one hell of a time keeping the temp constant but I got it to stay around 235. I spritzed them a little bit with apple juice and...
  3. primalinstinct

    Country Style Ribs

    Did some country style ribs today with Jeff's BBQ sauce and rub. Here they are before the smoker. I smoked them at 225 and they were done in an hour and a half, which surprised me. I think the thermometer is off on the smoker, hopefully my maverick will help me with that. They were a lil...
  4. primalinstinct

    Pork Loin with Q view

    Tryin some pork loins today. Found them on sale and had to grab them. First time also trying Jeff's rub and BBQ sauce.  Into the smoker they go Threw new chips in before the pic and kind of killed the smoke for a lil bit (rookie mistake lol)
  5. primalinstinct

    Pork Loin help

    I'm lookin to do a pork loin in the very near future. I've been reading up and I think I have most of the process down. Smoke anywhere from 230 to 250 external temp and smoke to about 145 150 IT. Once IT is hit, take out of smoker, wrap in foil, and let it set for 30 mins or so on the counter...
  6. primalinstinct

    Pieces of Chicken Instead of Whole Bird

    I've been searching the forum and I can't seem to find an answer to my question so here goes. Can you smoke separate pieces of chicken such as legs, thighs, etc? If so, how long would you brine the pieces and what would IT be? I've never smoked chicken so any help would be great
  7. primalinstinct

    First time smoking ribs

    Just threw a slab of ribs in the smoker. Gonna be doin the 3 2 1 method. They aint gonna be done till about 8 but I can wait. Pics will follow later. Wish me luck
  8. primalinstinct

    Tom from Michigan

    I'm from northern Michigan. I love to hunt and fish, its my passion. Going to school for wildlife management. I'm using a masterbuilt electric smoker. I'm new to using a smoker and I'm lookin forward to learnin how to do it. Any tips would be appreciated.
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