Toggle sidebar

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.
  1. firemanjon

    Ribs day!!

    Got the ribs rubbed and headed to the fridge...time to get the smoker fired up. Trying out oak ridge dominator sweet rib rub today. Bottom rack is their rub, top rack is mine.
  2. Ribs day!!

    Ribs day!!

  3. image.jpg

    image.jpg

    • firemanjon
    • Media item
    • Comments: 0
    • Album: Ribs day!!
  4. firemanjon

    Ribs day!!

    Well, have the weekend off so on goes the cooking, lol. Think I'm going to do ribs today and chicken tomorrow. Bout to go season up some St. Louis style ribs and set in the refrigerator till about noon then throw them on the wsm. I read about Al's method of taking IT to 195 and pulling them by...
  5. firemanjon

    First half hog

    Looking awesome so far!! Happy birthday!!
  6. firemanjon

    Buttermilk Brisket Brine

    This is an interesting experiment...can't wait to see the results.
  7. firemanjon

    Australian Brisket - with Q-View!

    Amazing work on that brisket!! Beautiful pictures and very moist...very fine job. Has my mouth watering from over here!!
  8. firemanjon

    First shot at a brisket

    Looks like a great first time...congrats!! Way better than mine...my first time didn't turn out so well. It's unlike any other cut of meat in my opinion as far as certain IT etc. Trust the toothpick. If mine are thicker in the middle I find for me when I pull them the thinner part probes so...
  9. firemanjon

    2 pork loins

    Maybe like a creosote taste of over smoking?? Guess it's possible. Maybe someone will be along more familiar with Bradley's. A buddy has one but mine is mes brand. Never noticed how his exhaust vent is but I run mine wide open
  10. firemanjon

    Brisket Practice Again

    Thanks!! Definitely would if I could!! Between me, my uncle, and the kids that brisket has already disappeared lol. Got the weekend off though, come on over and we'll fire up the smoker again tomorrow
  11. firemanjon

    2 pork loins

    Chemical taste sounds kind of odd...you did say in the post it was your first time using the Bradley smoker. Did you fire it up on high heat to season it and let it burn off the oils in the metal from manufacturing before you put the pork loins on or was this the first time you have fired it up?
  12. firemanjon

    Brisket Practice Again

    Thank you so much!!
  13. firemanjon

    Brisket Practice Again

    Last pic here lol. Some of the meat after dipped...tell me what you guys think.
  14. image.jpg

    image.jpg

    • firemanjon
    • Media item
    • Comments: 0
    • Album: Brisket Practice Again
  15. firemanjon

    Brisket Practice Again

    Plate of meat not dipped in au jus.
  16. image.jpg

    image.jpg

    • firemanjon
    • Media item
    • Comments: 0
    • Album: Brisket Practice Again
  17. firemanjon

    Brisket Practice Again

  18. image.jpg

    image.jpg

    • firemanjon
    • Media item
    • Comments: 0
    • Album: Brisket Practice Again
  19. firemanjon

    Brisket Practice Again

    Moisture in the meat while slicing.
  20. firemanjon

    Brisket Practice Again

    The bend test.
Top Bottom
Back
Clicky