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  1. bigorangesmoker

    Q's for my first fatties this weekend

    So, GreenDrake, are you using hamburger meat entirely as the fattie instead of sausage? I've never done a fattie and that's because my family isn't crazy about sausage. But, I have a feeling if I did a cheeseburger fattie, they would really like it. Is doing a fattie out of hamburger meat realistic?
  2. bigorangesmoker

    What's with all this BAMA stuff

    This USED to be a place for intelligent discussion.
  3. bigorangesmoker

    3-2-1 or 2-2-1

    What those guys said, although I usually foil less than the middle 2 hours, generally about 1.5. It depends on if you want the meat falling off the bone.
  4. bigorangesmoker

    Butt time in the cooler

    I've kept a butt as long as six hours in the cooler.
  5. bigorangesmoker

    Hello from Tennessee.

    Welcome, Tim, from a Tennessee native.
  6. bigorangesmoker

    195-205

    I take it to at least 200 and have gone to as much as 209. I haven't had any problems with mushiness and always get good bark. I don't foil and smoke the butt fat side down.
  7. bigorangesmoker

    Where's the smoke this weekend & what ya smoking ?

    Gonna put a 7.30 lb. butt on the electric Brinkmann tonight about 11 or so, then tomorrow afternoon, I'll put on a couple a brined chickens on the GOSM. It will be for dinner on Saturday for 10-12 of us. Looking forward to it. Because of an incredibly busy late winter/early spring, I haven't...
  8. bigorangesmoker

    Butt question?

    I smoked my first few butts fat cap up, but since, I done them fat cap down. No less moisture ... perhaps a little more bark. It really doesn't matter. And I don't foil at all, except when I take it off to rest for 3-6 hours, wrapped in foil, then old baths towels and into the cooler.
  9. bigorangesmoker

    To Trim or Not to Trim

    Have done many pork butts. Never have trimmed, never have foiled while smoking. I smoke to between 200-210 degrees internal and then double wrap in foil, wrap in old towels and placed into a cooler. I let it rest for at least three hours and up to six hours, depending on when we are eating. It's...
  10. bigorangesmoker

    sirloin tip roast

    I cook it at 250 and take it off when the meat temp hits 138, let it rest for 20-30 min. and it usually rises to 141-142. It's a very nice medium rare at that point. I have a slicer and slice it thin for sammies.... Still have some in the fridge now. Sirloin tip makes a GREAT roast beef. I guess...
  11. bigorangesmoker

    Sam's or Costco

    I have belonged to Costco for many years, even though it's about 20 mintues away. I have always been pleased with the quality of the meats at Costco, although I haven't tried everything. Most of what I have bought has been steaks and ground beef. My most recent meat purchase was babybacks and...
  12. bigorangesmoker

    Hi Eveyone I Can Use Some Well Wishes And Prayers If You Like

    Ron, I understand how scared you must be and I appreciate that, but it needs to be fixed now! My father died when his aortic aneurysm burst. That was 1991. Get it fixed and live a long life! We need you here!
  13. bigorangesmoker

    roast beef sandwich

    I have used both a bottom round and a sirloin tip, and the sirloin tip was much better, as would be expected. I like mine a touch under medium. I pulled the sirloin tip at 138 and let it sit covered in foil for 20 minutes or so. The temperature went up to 141 and then I sliced it in half and put...
  14. bigorangesmoker

    First Butt

    Some folks do, but I have done many butts and never had trimmed them.
  15. bigorangesmoker

    Hello from Tennessee

    Chris, welcome to SMF from a West Tennessean by birth! I was born in Dyersburg and lived in Halls WAY back in the day. Still have relatives and friends in West Tennessee. Some SERIOUS barbecue on the back roads of West Tennessee!
  16. bigorangesmoker

    Ncaa Backetball!!!!

    Well, even though the Buckeyes lead by 3 at half, my Vols are still in it.
  17. bigorangesmoker

    Kansas State Outlasts Xavier in 2OT

    My boys will be looking make it into the Elite Eight tonight for the first time in school history. If the Tennessee-Ohio State game goes into double OT, my wife may need to call 911. Heck, she may need to call 911 if it's close at all. Go Vols!
  18. bigorangesmoker

    What temp for fresh store-bought bratwurst?

    Thanks, RB...
  19. bigorangesmoker

    What temp for fresh store-bought bratwurst?

    I bought some fresh bratwurst at Publix and am not sure what internal temperature to take it to. For some reason, 160 seems right but I don't want to be too low for health reasons or too high for taste reasons. Thanks for any help!
  20. bigorangesmoker

    Free Apple Wood

    I'll write myself a note to check with you!
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