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  1. badmoont2

    Extra Brat Meat

    I posted here about an experiment using brat meat to make a fattie. It has become my first choice, try it I bet you'll like it.
  2. badmoont2

    Fatty - Jumping on the bandwagon!

    Pretty spiral, great smoke!
  3. badmoont2

    Packer brisket- Hot and Fast method..

    Like you I find hot and fast the way to go for briskets, works great on butts too. The shorter time is the deal clincher for me. I note you got a nice smoke ring on yours despite the shorter time in the smoker.
  4. badmoont2

    Why dry rub? Why not just season the pulled pork after it's cooked?

    For a commercial rub, I like Bad Byron's Butt Rub. A little salty for ribs but great on butts.
  5. badmoont2

    advice for pulled pork at tailgate

    I use both the juices and finishing sauce. You don't need a lot of finishing sauce, most are vinegar based, so a little goes a long way. I generally put a pan under the butts with some broth in it. It then catches the drippings from the butts. I then put the butt in the pan and cover it during...
  6. badmoont2

    advice for pulled pork at tailgate

    I've done what I call twice smoked pulled pork. I smoke and pull the day before, then put it in an open pan in the smoker the next day. I usually reheat pulled pork in a roaster/slow cooker with just finishing sauce, but for twice smoked I usually sauce it with BBQ sauce and let it cook down a...
  7. badmoont2

    Brisket WSM

    I place the ends of the brisket against the handles on the upper rack, the brisket will bow up slightly. On a WSM there is a narrow zone of high heat around the edges. To prevent burning I use small pieces of aluminum foil to shield the ends, a loose fit is all that is needed. As the meat cooks...
  8. badmoont2

    Why dry rub? Why not just season the pulled pork after it's cooked?

    A commercial rub I like is Bad Byron's Butt Rub. This forum as well as the Internet  have ton's of recipes if you want to make your own. I usually apply liberaly.
  9. badmoont2

    Why dry rub? Why not just season the pulled pork after it's cooked?

    The salt in the rub pulls moisture out of meat and helps build the bark. If you use sugar it caramelizes. Bark is what differentiates smoked pulled pork from some made in a crock pot with liquid smoke. Having said that there's nothing wrong with experimenting with rub and no rub to see how you...
  10. badmoont2

    how to do Brisket point cut only/burnt ends?

    I always make the point into burnt ends. I usually put a pan under the brisket while it's smoking. I de fat this and use it to wet down the cubed point. Sometimes the au jus is rather strong and I do not hesitate to water it down. Sometimes I add rub sometimes not. Then a light coat of BBQ...
  11. badmoont2

    clay flower pot base in WSM vs water?

    I switch back and forth between water and a flower pot saucer depending on what I'm smoking and the time of the year. In the winter i usually use the flower pot saucer because it makes it easier to get the heat up. The one fault of the WSM is that a cold wind will pull the heat right out of the...
  12. badmoont2

    Jeff's ABT's

    I second the sweet mini peppers, very tasty.
  13. badmoont2

    ABT jalapeno substitute?

    The sweet peppers work really well, especially if you can get good sized ones. I like Pablanos  too.
  14. badmoont2

    Venison Meatloaf Fattie

    Great looking fattie, great looking weave too! I like experimenting with new ingredients to make them too.
  15. badmoont2

    Whose boning knife do you guys like?

    I have a 6" Forschner, works good and holds an edge.
  16. badmoont2

    bagging butts

    If you are going to make pulled pork I would smoke and pull as usual and reheat the next day. Pulled pork reheats really well. I reheat in an electric roaster. Crock pots or the oven work well too.
  17. badmoont2

    Pork Balls

    Wow those look great, I'll be trying some for sure. I was the same way, the first smoke turned out so good I was hooked!
  18. badmoont2

    Rainy Sunday smoke w/qview

    Great looking cook texasgal! I like to always put something on that finishes quickly for a little pitmasters snack. Another good one are brats, you can usually find a little room around the main course for these snacks.
  19. badmoont2

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke some ABT's  this summer."
  20. badmoont2

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a chuck roast this summer."
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