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  1. smokinut

    2nd Attempt at Brisket....Success!

    Sounds and looks wonderful. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  2. smokinut

    Interesting article on the origins of barbecue from The Smithsonian

    Maybe some codes need to be implemented into this forum concerning off site links. When a link gets posted, the post sits in a sort of "limbo" until a moderator views the link and decides whether or not the link can be allowed. I'm sure there are many of us here that would like to read this...
  3. smokinut

    Rubbing a chicken

    20 hours would be plenty of time to brine if you still wanted to. I've read that anything over 4 hours will both impart flavor and add to the juiciness. But if you don't want to brine, don't. The really are no rules. If this one doesn't turn out how you'd like, then use it as a learning...
  4. smokinut

    Cold smoked Bologna salad.... Cold smoking w/ the Smoke Daddy.... Q Views ( updated)

    Is there a reason as to why you decided to cold smoke it as opposed to hot?
  5. smokinut

    Some of you all got me thinkin! You know what sounds good to me?

    I have a hand crank grinder that's probably 50 years old that my mom used to make bologna sandwiches for my dad. I now use it to make 50/50 burgers, that's 50% beef and 50% ground bacon. I haven't had one of those bologna things in a long time, think I'll pick up a log, smoke it, and grind it...
  6. smokinut

    Rubbing a chicken

    The 2 chickens I've done, I've brined them overnight with a flavored brine, and they've come out great. So I'd say to brine, but others will say you don't have to. Brine one, and then the next one don't brine it, and see which one you like best. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  7. smokinut

    Pizza fatty, inspired by SmokinUT's 4th of July thread (with Qview)

    Lookin good man! I've been thinking of a pizza fatty and your recipe sounds delicious. They're fun to make aren't they? Sent from my Galaxy Nexus using Tapatalk 4 Beta
  8. smokinut

    What was your very first smoker?

    My first is the one I'm smoking on now. Got a Brinkman Smoke 'N Grill for Father's day. So far I've done salmon filets, chicken breasts, a Boston butt, 2 fatties, and 2 spatchcocked chickens. The salmon and fatties both could have been better, but it's a learning process and I'm getting better...
  9. smokinut

    2 Fatties for the 4th

    Very nice! Glad I could be of some inspiration. Remember we need PICS! Sent from my Galaxy Nexus using Tapatalk 4 Beta
  10. smokinut

    Pastrami

    Oh man that looks good. Absolutely love pastrami, but you're speaking blasphemy about a Reuben not being on rye. Lol just kidding. That's what's so great about food, there really are no rules. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  11. smokinut

    cook time

    So it seems that they are averaging 10.5 pounds each, allow for a rough cooking time of 1.5 hours a pound at 250* so you could say anywhere from 12-18 hours lol. The thing to actually pay attention to is the internal temperature. Pull the butts off at 180* if you want to slice, or take them to...
  12. smokinut

    2 Fatties for the 4th

    Yes I did. Had a terrible time trying to roll it and keep everything inside. IMO I think no more than 1.5 pounds should be used inside, but that's just me. I'm sure there are others that can use that much with no problems. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  13. smokinut

    2 Fatties for the 4th

    I used ground chicken with a maple smoked bacon for the wrap. Monterey jack cheese and honey ham for the inside. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  14. smokinut

    Buttermilk Brine ?? -- again

    If you cook it properly, ALL chicken can end up delicious. I've converted my dad, a staunch hater of chicken, into someone who asks me to cook chicken for him. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  15. smokinut

    brisquit rub....too much peppercorn?!?

    First we need to hear what the recipe was before we can offer any real feedback. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  16. smokinut

    First pork shoulder

    Makes me wanna go put one of my own on. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  17. smokinut

    best wood for smoking

    Apple, peach, and maple Sent from my Galaxy Nexus using Tapatalk 4 Beta
  18. smokinut

    smoking a whole chicken ?

    Here's a quote I found regarding brining and what it does to meats: The most commonly offered explanation is that the flavor brine solution contains a higher concentration of water and salt than the meat, so the solution passes into the meat cells through their semi-permeable membranes, adding...
  19. smokinut

    Cherry Dr.Pepper CSR's

    Yum! If you like Dr. Pepper, give Mr. Pibb Xtra a try. A little more intense flavor I think. Looking good so far though Sent from my Galaxy Nexus using Tapatalk 4 Beta
  20. smokinut

    Buttermilk Brine ?? -- again

    I'd suggest making a compound butter and stuffing them with it. Sent from my Galaxy Nexus using Tapatalk 4 Beta
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