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  1. southnjsmoke

    Brisket. What did I do wrong?

    Hello all. I need some help to figure out where I went wrong with my brisket. I trimmed the fat cap back to about a 1/4 inch, a little less in some spots. I then injected it with a beef broth mixture I made up and I rubbed it with just a basic rub.once I was ready to put the brisket on the...
  2. southnjsmoke

    My First Turkey

    Happy Thanksgiving. I decided to smoke a small turkey for my first time, we had another turkey going just in case. I brined the turkey over night, I used the Slaughter House poultry brine recipe.On Thanksgiving day I used olive oil, salt,pepper,and cayenne spices as a rub. I stuffed the bird...
  3. southnjsmoke

    Boston Butt

  4. southnjsmoke

    18.5 WSM Smoker

    Hey guys. I am planning on having a bunch of people over this weekend and I wanted to do 4 racks of st.louis style ribs on my WSM. Does anyone know if I can get all four racks on there without having to stand them up using a rib rack? I've only ever done two rack before, one on the top and one...
  5. southnjsmoke

    Two Racks

    Sweet Thai Chili Ribs
  6. southnjsmoke

    Ribs Two Ways

    I bought a couple racks of ribs to smoke yesterday. I took the membrane off of the back and rubbed them down. I used the 3-2-1 method when I smoked these. First three hours smoked these with hickory and pecan wood between 220-250. I took them off and wrapped them in foil and let them cook two...
  7. southnjsmoke

    Saturdays are Fowl

    Brined two birds Thursday in to Friday (24hours) . one brine was water brown sugar garlic powder onion powder cumin and Cajun seasoning. Other brine was water apple juice brown sugar garlic and onion powder. Let the birds sit in fridge over night Friday in to Saturday to dry more. Rubbed both...
  8. southnjsmoke

    Smokin Sundays

    I got up extra early to have this 10lb butt smoked for football. After 10 hours she was done, turned out really nice
  9. southnjsmoke

    Pork butt question

    I'm doing a 10lb butt tomorrow morning. Anyone have suggestions on times? The biggest one I've done is 7lb and that was 8 hours. Thinking I need to get it on by 430am to eat by 5 or 6pm
  10. southnjsmoke

    Smoking Whole Chicken

    I'm doing my second smoked chicken today, first one turned out great. I spatchcocked it and brined it over night. I dried it and rubbed it and now its hanging out with the drumsticks in the fridge for another hour until I'm ready to start smoking it. Does anyone have a preference on breast side...
  11. southnjsmoke

    Smoking Whole Chicken

    I'm doing my second smoked chicken today, first one turned out great. I spatchcocked it and brined it over night. I dried it and rubbed it and now its hanging out with the drumsticks in the fridge for another hour until I'm ready to start smoking it. Does anyone have a preference on breast side...
  12. southnjsmoke

    Smoked Bird

    I smoked my first whole chicken and my first attempt at drumsticks. Both turned out excellent. I cooked them both between 240-260, 2 hours for drumsticks and 4 hours for the whole bird. I removed the spine from the whole chicken to help cook more evenly. This didn't turn out to bad for a first timer
  13. southnjsmoke

    Bratwurst

    I'm looking to smoking some bratwurst this weekend, does anyone have any tips or info about smoking them. What grill temp? What internal temp? What type of wood?
  14. southnjsmoke

    Smoking Sundays

  15. southnjsmoke

    Pork Spare Ribs

    Trying to smoke pork spare ribs for my first time. I kept the membrane on and have them rubbed for smoking tomorrow. I need suggestions on grill temp,wood selection, meat temp, foil or no foil, and anything else that will make these turn out amazing.. I'll be smoking on a WSM
  16. southnjsmoke

    Smoke Virgin

    Here are pictures from my first time smoking on my new Weber Smokey Mountain. I smoked a pork butt for 8 hours. I used apple and pecan wood.
  17. southnjsmoke

    Hi from south jersey

    Hi my name is Dan. I just recently started smoking and heard great things about these forums. I look forward to learning a lot from everyone. Let's smoke!!!
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