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What do you recommend?
I've done brisket a couple of times with good success. http://www.linkyourpics.com/user/828...t%20sliced.jpg I can get prime rib select for 6.35/lb and tenderloin for 11.05/lb Are those good prices and, more importantly, would you recommend them for smoking? -
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What do you recommend?
I want to smoke som beef next weekend but I'm not sure what I want to do. All that I do know is that I want to slice it rather than pull it and I do not want a brisket. I'm thinking maybe a tenderloin, a prime rib or a roast of some sort. What do you all recommend? -
Pork loin roast question
OK. I've got them all rubbed up and ready to go for morning. The loin is 8.4 lbs. Unless you all tell me different, I'll set the smoker to 225* Does anyone know roughly how long it might take to reach 160*? -
Pork loin roast question
Does the bacon taste carry over to the meat? I know that when I grill deer steaks or filet mignon I can usually taste the bacon afterwards and to me it distracts fromt he taste of the main meat. Also, do you all use yellow mustard before the rub? I saw Richtee used olive oil and then the rub... -
Pork loin roast question
Should I trim the fat first or leave it on and trim it off before I slice it? -
Pork loin roast question
I notice that he says to mustard and rub the loin just a little before smoking. I was planning on coating with mustard and seasoning tonight for an early Saturday smoke. Would this cause a problem? -
Pork loin roast question
I see a lot on here for pulled pork but not so much for pork loins that are sliced. What do you all recommend? I was thinking just my same rub I use for butts and smoking it to 195. Since I'm not pulling it, I dont know if I should foil it or not. What say you? EDIT: As I was reading the... -
First brisket with pics
You can always tell a good smoke BBQ by the amount of leftovers and this morning I couldnt find even a stitch of pork or brisket in my entire house :( I did find a lonely ABT though :D Atomic Buffalo Turds in a holding pattern, waiting for the meat to be done Finished product... Pork butt... -
ABT's (Atomic Buffalo Turds)
I am planning on making these for NYE and was going to stuff with ground pork sausage and shredded cheese, topped with bacon. My question is this...should I precook the sausage or can I stuff the pepper raw? I assume it makes a difference on how long I smoke them too....- turfmunch
- Post #80
- Forum: ABT's and all things Appetizers
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New Years Eve brisket question
Good morning all, hope you had a great Christmas. I have a question for those in the know... We're planning a NYE party and decided to smoke a brisket. I cant decide to slice it for sandwiches or slice it and serve it "as is". Is brisket any good when served like cheesesteaks (with grilled... -
New Years Eve sausage question
Quick question for the pros here... We are having a NYE party and plan to smoke a brisket but I want to supplement that with something else and I was thinking "sausage". My question is this...is there a commercially made sausage out there that is good to smoke or will any of them do? Is there... -
First timer needs some guidance
OK. I'm all done and the meat turned out awesome with one exception. For some reason I didnt get much, if any, bark. The outside was brown and seasoned well but mostly soft and pliable. There most certainly wasnt anything I would need to cut with a knife. Can anyone tell me what I did wrong? -
First timer needs some guidance
Now you remind me about pictures.... At 2 hrs 45 minutes the alarms went off showing 165. Wrapped them in foil and replaced in smoker. Reset the alarms for 205. Set the alum drip pan that I put underneath in the fridge to set up Oh..and I cracked open another cold one. -
First timer needs some guidance
OK. I'm two hours into it. It's cold and snowing. One butt is at 120 and the other is 124. Temp is 225 Wood choice was hickory Correct me if I am wrong but my next milestone is meat at 160 where I take it out, wrap it in foil and place back in the smoker...right? Anything else I am... -
First timer needs some guidance
Boneless. Does that make a difference in regards to cooking time etc -
Nebraska Noob
Which is what I thought I was doing, but hey, thanks for the warm and fuzzies. -
First timer needs some guidance
Whats everyones preferred wood to use? I hear hickory a lot but the little book that came with it recommended fruit (apple) wood for pork butts. -
Nebraska Noob
Hello all. I just bought a Masterbuilt electric smoker and am getting ready to use it for the first time ever this weekend. Two pork butts for pulled pork sammiches. Any tips would be appreciated. http://www.smokingmeatforums.com/for...ad.php?t=11670 -
First timer needs some guidance
I just bought my first smoker (electric MasterBuilt) and I want to smoke two 4 lb boston butt roasts for pulled pork sandwiches this saturday. I have the rub I want and the finish sauce but need the technical guidelines. How long? What temp? When do I take out and wrap in foil? What am I...
