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  1. hardcookin

    Help me understand this brisket please

    The point will cook faster than the flat. Point has a lot of fat. Brisket is done when it is probe tender in the thickest part of the flat. When it's probe tender pull and sit uncovered on the counter for 15 minutes "Stops cooking" Wrap and then rest.
  2. hardcookin

    1st brisket w/qview

    Looks like it turned out good!
  3. hardcookin

    Tough pork butt (with graphs)

    I like panning my butts with a little apple juice around 170. Around 200 I check for probe tender,but usually don't pull them till the bone pulls out. Panning the butts with apple juice gives me some juice to add to the pulled pork. I usually smoke butts a case at a time. Also excellent post by...
  4. hardcookin

    What wood do you smoke with?

    I like using cherry,big supply in the area. Also use a lot of oak. Cherry is a milder wood. Good for chicken or pork.
  5. hardcookin

    My Reverse flow build

    Nice build...Thanks for sharing!
  6. hardcookin

    Offset smoker question

    You wouldn't regret getting a Lang, They put out excellent Q. Love my 84D
  7. hardcookin

    smoker temps and time for meatloaf?

    Always smoke my meat 275. Pull when it hits 165 IT
  8. hardcookin

    Oklahoma Joe firebox mod

    I/4" is the way to go as I see you found out. Nice fab job!
  9. hardcookin

    Weber 26 kettle pulled pork!

    That turned out great!
  10. hardcookin

    Lang 48 or 36 stretch patio????

    If your looking to maybe start a business, buy the biggest Lang you can afford. Good Luck!
  11. hardcookin

    1st smoke on new to me stick burner

    Nice setup! Looks like ribs come out great!
  12. hardcookin

    New Lang 36 Hybrid

    Enjoy your new smoker!
  13. hardcookin

    Chicken 1/4's

    Nice meal!
  14. hardcookin

    Brisket is on

    How's it going?
  15. hardcookin

    Offset Smoker dilemma 48x20, or 48x24?

    Never can go wrong having extra space. Enjoy your new smoker when you get it.
  16. hardcookin

    My first attempt at Brisket

    Smoke brisket at 275 all the time. That shouldn't have hurt anything. Probe tender in thickest part of flat is done.
  17. hardcookin

    Smoking Brisket

    Probe tender in the thickest part of the flat is done. As mentioned you pulled way early.
  18. hardcookin

    Smokin’ Blade pork shoulder

    Good start...Enjoy your smoke!
  19. hardcookin

    Smoked chicken wings time

    I usually pull off the smoker @ 160 and crisp them on the gasser and then sauce.
  20. hardcookin

    Best smoker? And wood to use?

    Try Craigslist for some seasoned wood. Myself I like using cherry...it's my go to wood. Oak is my next favorite.
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