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Found this site by accident
A big ole Texas welcome to ya !! Glad ta have ya. How about some pix of that super smoker ? -
I am CRAZY about pastrami. Where....
I have seen several references to "buying a corned beef brisket" lately....Here in East Texas I have only found beef briskets (uncorned). Do any meat markets sell already corned beef briskets or am I misinterpreting the posts ? -
starting a new group
At first i just used on weekends. After a couple of those bouts, I started a little early, you know like firing up on Friday mornings. Now my life has been turned upside down. I recently fired up my smoker at 6:00 AM on a monday! My cravings for brisket and butts has made me a slave. I now feel... -
ECB - Ribs, Boston Butt and Maple Fattie
Hey smokemaster...........how the heck did you get all those nice big pictures in here ? If I don't resize mine down to a miniscule size, the forum won't accept the download. Whats the deal ?? -
Ribs first attemp
............good, but they are not nearly as nice a cut as the boston butt is. Keep us informed on your rib smokin' and pix if you got 'em -
Ribs first attemp
Ribs are my next project...i've done a picnic, boston butt, brisket and fatties. So far the advice in here has been impeccable. My take on smoke after foiling is: you're wasting good wood. However, i'm far from an expert so I hope someone will edify us........... -
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I am CRAZY about pastrami. Where....
You folks in this forum continually blow my mind with your willingness to help and encourage your fellow smokers. Thanks for all the responses and may God bless you all. My next brisket will definitely turn into a nice hunk of pastrami. See ya on the flip-flop!, Respectfully... -
New Guy with a Failed Attempt
My 1st brisket was tough because I took it off too soon. My last one was done according to the advice here on SMF, PLUS, just before putting it in the smoker I injected it with 16 oz. of Chachere's creole butter....the result was the best brisket I have ever eaten. Tender AND juicy. Try it !! -
I am CRAZY about pastrami. Where....
Are recipes or instructions on how to make pastrami ?? I have searched the site and have'nt seen one. Any and all help appreciated ! -
always open for advice
Good luck with all those ribeyes, dude. How about some pix please ?........... -
Next Step in the Evolution
Glad ta have ya ..........come back often and Post pix, we love the "porn"................ -
What else can be smoked with good flavour?
When you get a moment, please tell us a little about where you live. We hear so little about China...........- hhersh
- Post #5
- Forum: Woods for Smoking
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new to board love the q!!
Be sure and show us some pix of that 12 ft. smoker.wow -
newbie saying Hey
R2D2 Brinkmann too. I like your name for it better than what they call it here ( an ECB ). It turns out some great Q. -
Hi gang....attempt #2 brisket...
sweet italians...we just had 'em for lunch yum. Here's the brisket just ready to be foiled and taken to 195*.... -
what happened to the plateau?
On my three previous smokes (a brisket and 2 Boston butts) the plateau was reached at 155-160* today the temp went up steadily to 170* and its been there for 3 hours now. Go figure, I guess every time it's a brand new ballgame. -
Hi gang....attempt #2 brisket...
try, try again...........Hey third time's a charm ! -
Hi gang....attempt #2 brisket...
I am having trouble getting pix onto the thread. What's up?
