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. ben4633

    My first Beef Brisket...I need some tips and advice

    I did my first brisket over the weekend, it was a small 5-6 pounder.  Had a nice smoke ring, and decent flavor, but way to dry in my opinion, and didnt just fall appart easily.  All I used was pepper, salt, garlic powder and hickory chips for the smoke.  Had it cooking for about 8 hours total. ...
  2. ben4633

    My first pulled pork attempt, need help

    So, yesterday I tried my first bone in pork shoulder.  It was a 4-5 pounder.  I used the Jeffs rub night before and put it on about 8am.  Smoked it for 6 hours @ 215-230, pulled it out of the smoker and wrapped it in foil and into the oven for another 3 hours @ 220 degrees.  I wanted to get up...
  3. ben4633

    Smoking Pork Spare ribs

    I am going to be smoking 2 racks of spare ribs this weekend.  I havent done a ton of ribs yet but I have done a few.  Each time they turn out dry in my opinion.  Ive tried using a mop during the smoking process and it only seemed to dilute the rub.  I also noticed that my temp gauge on my smoker...
  4. ben4633

    Found this rub online...any thoughts?

    I am going to be smoking 2 racks of spare ribs this weekend.  I found this rub online and was trying to get some feedback on it.  Any adjustments or changes I should make to it?  I was going to try the 3-2-1 method for the first time.  Let me know what you think.  Thanks 1 cup brown sugar 1/2...
  5. ben4633

    Hi All

    Hello all from Northern California.  I recently got a vault style propane smoker.  Still trying to master the ribs but have also done brisket, and turkey in it.  Looking forward to the tips and advice I will be getting from this site.  Just reading through some of the posts already has given me...
Top Bottom
Back
Clicky