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  1. hardcookin

    Nice day to fire up the stick

    Brisket looks great!
  2. hardcookin

    Smoked Wings with Smoked Mac and Cheese

    Looks like some good stuff! I'd hit that hard...
  3. hardcookin

    Need some brisket help, not happy with how it's turning out.

    Sounds like a good plan! I usually smoke my brisket @275-280 and wrap with butcher paper 170. The main thing that helps putting out a good brisket is paying attention to detail. Good luck with your next brisket! Practice makes prefect.
  4. hardcookin

    Why I Smoke Butts Overnight

    Nice smoke...Butts turned out great!! All my smokes start at 4:30 am on my offset.
  5. hardcookin

    Pork shoulder country style ribs help

    I smoke on grate until 170 an then pan with a little apple juice finish to 205.
  6. hardcookin

    Need some brisket help, not happy with how it's turning out.

    Probe tender in the thickest part of the flat is done. Pull and sit on a table uncovered for 10 minutes...stops the cooking. Wrap and then rest.
  7. hardcookin

    First attempt at PP

    Looks like it turned out great!
  8. hardcookin

    Brisket in Kamodo?

    Retfr8 post above is pretty much spot on. Just remember not to open your lid to much or you will have temperature spikes.
  9. hardcookin

    LANG 36" Hybrid Patio Purchase

    Enjoy your new smoker! Lang 84D owner
  10. hardcookin

    Tri tip

    That sounds better. Enjoy your smoke!
  11. hardcookin

    BRISKET/HOT ITALIAN SAUSAGE MIX MEATLOAF

    Living the good life Al ! Looks awesome!!
  12. hardcookin

    Tri tip

    Tri Tip that I get from my butcher is only about 2.5lb
  13. hardcookin

    Smoking at 275

    Is your temp gauge accurate? I know that every smoker smokes different. But at 275-280 I figure 1 hour per pound for pork butts.
  14. hardcookin

    Brisket (2) 10lbs

    Brisket can be difficult. I like to give myself extra time. I have had smaller briskets take longer than bigger briskets. It's done when it's done. Usually smoke mine @275 Whatever temp that works for you is fine.
  15. hardcookin

    Meatloaf and wings

    Agree with Al, that's a great combo. Looks great!!
  16. hardcookin

    Boston butt for 80 people

    I usually pan mine at 170 with a little apple juice. But I have also cooked them through without wrapping. Always smoke 275-300 They turn out fine...But I like them panned better. Plus it pushes them through a little faster.
  17. hardcookin

    When should I wrap my brisket?

    I usually wrap my brisket when the it gets the desired bark I want. Wrapping with butcher paper retains moisture and helps it cook a little faster.
  18. hardcookin

    Dried Venison

    Looks awesome Adam!
  19. hardcookin

    Lang Clone Complete

    Turned out awesome...Nice build!
  20. hardcookin

    Smoked Sunday Pork Roast

    Looks great Disco!!
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