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  1. jeremymillrood

    Smoking a Bottom Round

    Brought it up to 145 pulled it and foiled it a bath of beef broth, onions, garlic and onion powder and some italian seasoning..then brought it up to 155 and pulled it off..It's resting now until I'm ready to slice..Looks like it came out pretty good. Hoping it tastes as good as it looks.
  2. jeremymillrood

    Smoking a Bottom Round

    I'm figuring around 5 hrs for this one, it's a little over 5 1/2 pounds, so we'll see..On to the pictures.. Got the fire going, getting rid of that tiny fire pan and doing this grate mod made all the difference in the world..I was able to get it easily up to 250 and hold it there in fact I had...
  3. jeremymillrood

    Smoking a Bottom Round

    So you're saying to only take it to 130, I want it closer to medium rare so maybe I'll do 140. I'm in Mandarin, over off Loretto Road. What kind of sauce would you guys serve with this if I'm doing sandwiches?
  4. jeremymillrood

    Smoking a Bottom Round

    I definitely don't want it well done. Haven't done it yet.. going to fire up the smoker tomorrow around 10:30. I'm figuring 5 to 6 hrs at 225 to 250 to get it to 150. then let it rest for an hr.
  5. jeremymillrood

    Smoking a Bottom Round

    I wanted to do beef ribs this weekend, but the butcher and the supermarket were both out. So, I decided on a bottom round. I know it's not the best candidate for smoking, but I figured I would give it a try. I have a 5 and a half pounder. I'm going to do a dry rub and smoke it to 150. For...
  6. jeremymillrood

    Best Lump Charcoal

    Geez, all this bad press about the Cowboy lump is making me want to ditch the stuff I have..To be honest, I've never really been happy with it, pieces are too small and it seems to burn way to fast, but it's all the stores around me seem to carry. Guess I need to start looking for something better.
  7. jeremymillrood

    Adding a fire box to a Brinkman Smokin Pit

    Went to Lowes this weekend, they had them there for $74 bucks..I was thinking about buying one to attach to my vertical smoker. After some deliberation, I decided it wasn't going to be worth the effort.
  8. jeremymillrood

    Adding a fire box to a Brinkman Smokin Pit

    Thanks..I'm thinking I maybe able to use one of those to covert my vertical smoker to a side box..
  9. jeremymillrood

    WOW The amount of new Members in the last month

    My wife thinks I'm a geek for belonging to a forum dedicated to smoking meat..oh well, I may be a geek but I'm a geek who knows how to smoke a brisket.. The first thing I noticed when I got here was how nice everyone was, even when I asked dumb questions. A lot of other sites out there aren't...
  10. jeremymillrood

    Adding a fire box to a Brinkman Smokin Pit

    Can someone post up a pic of this? I'd like to see what this firebox looks like..I think I may have an idea. Also, does Lowes carry these in the winter time..the one near me pretty much puts away all of their grilling and BBQ stuff this time of year.
  11. jeremymillrood

    Cool tailgate smoker!!!!

    x2..Don't know that would make me kind of nervous..you have a fire, albeit contained sitting mere inches from 20 plus gallons of gasoline..just a thought..
  12. jeremymillrood

    1st smoke on restore.....

    That looks like it turned out great. Did you use lump or regular hardwood?
  13. jeremymillrood

    bar-b-chef restore

    That's a beautiful resto job..Been looking for something like that on craigs;ist for a couple of wks now. I'm jealous..Enjoy.
  14. jeremymillrood

    Brisket & Burnt Ends

    Nice job..That looks like it came out great.
  15. jeremymillrood

    Smoking my first brisket pics included

    Thanks. I agree, I really like this design but I wish there was a side fire box on it..that would be great..If I had a welder and access to some heavy gauge sheet metal I'd probably give a go at fabbing something up myself..This should suffice for now. Anyway, here is the finished...
  16. jeremymillrood

    Smoking my first brisket pics included

    Thanks for the tip mballi..I have it in the oven now at 300 degrees..should make it to 200 by the time we're ready to eat. Hoping it hasn't dried out. Merry Christmas to you too. Disbe, based on your pics, I did some modifications to the smoker with my own twist..I was able to canibalize some...
  17. jeremymillrood

    Smoking my first brisket pics included

    Disbe thanks so much for the information..Especially about the vents, so the bottom controls heat and top controls air flow. Got it. Great idea about the grill grate..I have an old one in my shed that I think I can modify to fit the box. With the way it is now, even with the bottom vents all...
  18. jeremymillrood

    Smoking my first brisket pics included

    Thanks..yeah, we had a really nice day today. got up to about 77 this afternoon. I don't miss that cold weather one bit. I'm closing in on 10 hours, maybe I'm wrong, but I can't see this getting up to 190.
  19. jeremymillrood

    Smoking my first brisket pics included

    Since it's getting a little late, can I pull the meat at 170, wrap it in foil, towels and then put in a cooler to rest and then put in the refrigerator? Or will there be a problem if I don't take it to 190? Also, how long should I let it rest? Like I said we're going to reheat for tomorrow...
  20. jeremymillrood

    Smoking my first brisket pics included

    10:22 and I just hit 156..It's tough keeping the smoker above 200. I'm sure it has to something to do with the size of meat and the amount of heat the fire is putting out. Need to figure a way to add a larger firepan so I can get some more heat in there..
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