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  1. team ramrod

    Small Brisket Cook

    Hey All, Yesterday my roommate smoked up two, 2lb briskets. (he's a beginner) He smoked them following my instructions along with tips from Franklin BBQ, and the briskets came out tough. Smoker temp was 225, pulled the meat at 190 internal temp. I cant figure out why they came out so tough...
  2. team ramrod

    Brisket Slather

    Hey Smokers, Last week I did a mustard base slather with equal parts salt/pepper rub. The brisket turned out really tender and flavorful but too salty. (maybe the half cup salt/half cup pepper was too much) For my next smoke I want to try a different slather, but dont know what I should try. I...
  3. team ramrod

    Bacon Fatty with Pics!

    Sup Smokers, Did these bacon fatties a few weeks ago. Easier than I thought it would be. Bacon weave wrapped around a roll of ground beef with cheese in the middle. Smoked at 250 for 2 hours then threw in the oven for ten minutes to get the bacon nice and crispy. Check it out! 
  4. team ramrod

    Brisket Seasoning

    What is everyone's favorite seasoning? I did a brisket for the first time the other day and seasoned it in an apple wood dry rub that I bought at safeway. I'm curious to learn about some home made rubs though. Some keep it simple with salt and pepper and some get crazy with several ingredients...
  5. team ramrod

    Water Pan

    Smokers, got a question about my new master built smoker. What is the use of the water pan at the bottom of the smoker? I've heard you're supposed to put water in it? What is the positive of doing so? Thanks, Team Ramrod  
  6. team ramrod

    Fresh Smoker Here

    Hey everyone,  I'm a resident of VA, just graduated college from Old Dominion in Norfolk Va and purchased a masterbuilt smoker with that elusive first "real job" pay check. My old man has been smoking the meats since I can remember so naturally he got me hooked on it. Between myself and my 4...
  7. team ramrod

    First Brisket

    So I just smoked my first brisket yesterday and it turned out extremely tasty. However, I would have preferred it not as chewy and a lot more tender. I seasoned a 2.6 pound cut over night and smoked it for about 6 hours at 225. Since I did not have a digital thermo yet, I used my old fashioned...
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