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  1. hardcookin

    NEED HELP

    I wrap in butcher paper when it has the desired bark. When it is probe tender I pull the butcher paper off. "read below" When it is probe tender in the thickest part of the flat. I pull it off the smoker and sit in a pan uncovered for 10-15 mins. Then I foil the pan and put in a cooler to rest.
  2. hardcookin

    Pulled chicken

    I have used boneless skinless thighs & breasts 70/30 mix. The 30 being breast meat. As of late I have been using thighs and breasts. I like smoking them with the skin on. Breast I pull at 165 and the thighs smoke to 185-190 they pretty much fall off the bone...easy pulling. You can decide on the...
  3. hardcookin

    NEED HELP

    No need to be using that much charcoal...You should be burning splits,you will need to practice fire management. The most important part of smoking the whole brisket is right at the end. It needs to be probe tender in the thickest part of the flat. It should probe with no or very little...
  4. hardcookin

    New member from Pennsylvania

    Welcome to SMF!
  5. hardcookin

    Full Packer cook

    Nice smoke!!
  6. hardcookin

    Smoked Salmon finished product

    Good job!! Thanks for sharing!!
  7. hardcookin

    Another Double Smoked Ham (Spiral Sliced)

    Looking good Bear!
  8. hardcookin

    First Tri Tip

    Turned out great...Thanks for sharing!
  9. hardcookin

    15lb packer today for the 4th

    Thanks Chris! I kind of have mixed feeling on this one. I would have liked to have seen the grain open up a little more. Much more though and it would have been falling apart. It was tender and Juicy, I'll settle for that.
  10. hardcookin

    Offset Noob / Pork Shoulder 1st Try

    Good to see you posting Joe!
  11. hardcookin

    15lb packer today for the 4th

    Thank You!
  12. hardcookin

    15lb packer today for the 4th

    Thank You! Good Luck with your brisket smoke Thanks Peachey!
  13. hardcookin

    Smoked chuck roast for the 4th

    Nice smoke! Chuck roast is on my favorites.
  14. hardcookin

    Independence Day - Texas Styled Pulled Pork Sliders

    It all looks great! What temp did you wrap with butcher paper? Good looking bark.
  15. hardcookin

    4 th of July ribs

    Nice smoke,ribs look great!!
  16. hardcookin

    15lb packer today for the 4th

    I run the pit at 280...I used oak & cherry splits. I wasn't really expecting that prominent of a smoke ring. Thank you for the like!
  17. hardcookin

    A "My first Pork shoulder" story.

    Nice job!! Turned out great!!
  18. hardcookin

    15lb packer today for the 4th

    My wife has been wanting brisket. So I got one out of the freezer. Since it was just going to be the 2 of us today. All I smoked was brisket. I got up at 4:30 this morning and fired my smoker up. While the smoker was heating up I trimmed and seasoned the brisket. "15lb prime brisket" I trimmed...
  19. hardcookin

    Pork butt cooked fast & I have to keep it for 8 hours

    I would pull it, save some drippings and stick it in the fridge. Then get it out and reheat it @350. With drippings or a little apple juice or finishing sauce.
  20. hardcookin

    I seriously suck at fire management. Someone please give me some tips

    That's a nice bed of coals. I would try some different wood.
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