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  1. Burly567

    Treat It Like A Chuck????

    I thought that I could do low and slow. Did a13 hour smoke at 225. The heart of the roast was somewhat moist and tender.
  2. Burly567

    Treat It Like A Chuck????

    Catastrophic Fail.....
  3. Burly567

    Treat It Like A Chuck????

    I'm going to braise. I have a pan of broth underneath.
  4. Burly567

    Treat It Like A Chuck????

  5. Burly567

    Treat It Like A Chuck????

    I'm trying to get a pic posted. Having difficulty. . This rump roast looks like it has some nice marbling.
  6. Burly567

    Treat It Like A Chuck????

    It doesn't pull well? I don't have a slicer.
  7. Burly567

    Treat It Like A Chuck????

    I bought a couple of beef bottom round roasts on sale (BOGO), and was wondering if they're smoked like a Chuck?
  8. Burly567

    What Did I Do Wrong????

    I hadn't thought about doing that. Th hanks!!!
  9. Burly567

    What Did I Do Wrong????

    For some reason I don't trust my remote. I'm going to buy a new one within the next few days. I'm looking at a 6 probe BT unit that I can also use with my Big Easy SRG.
  10. Burly567

    What Did I Do Wrong????

    I have a remote and a pen thermometer. The only temp that I kept track of was smoker temp.
  11. Burly567

    What Did I Do Wrong????

    I have an MES. I read that ribs can stay warm in an oven for 4 hours (as per Jeff's cook book) I added some sauce at wrapping. I did notice that when I unwrapped there was about a cup of liquid in the foil. When I unwrapped for the final hour the ribs "broke". Meat was pulled away from...
  12. Burly567

    What Did I Do Wrong????

    I did a rack of Pork Back Ribs using the 3-2-1 method. They are nearly too dry to eat. My Temp was between 225 & 230 and I rested them wrapped at 150F for 30 minutes in the oven. Any ideas or suggestions??? Thanks!
  13. Burly567

    smoking pork back ribs...

    Good advice from everyone!!! Thanks!!! I may use a bit of EVO,then rub with the A-Maze-N rub. It's out of the book from my AMNPS.
  14. Burly567

    smoking pork back ribs...

    Good idea, thanks!! I'll have two racks because 1 is too big for my smoker I think.
  15. Burly567

    smoking pork back ribs...

    Thanks. I'm going to make than A-Maze-N rub from the book that came with my AMNPS.
  16. Burly567

    smoking pork back ribs...

    I just put some in the fridge to thaw and was wondering if you treat them the same way as beef back ribs? I've read that you smear some mustard on them (beef) and then add the rub. I also know that pork cooks faster than beef, so do I still do the 3-2-1, or go 2-2-1?
  17. Burly567

    Noob with a new smoker...

    Not sure what internal temp was. It was in the oven 2 hours, after which I gave it 20 minutes to cool then shredded.
  18. Burly567

    Noob with a new smoker...

    My smoke was an epic fail. Wasn't too awfully tough, but drier than that proverbial popcorn fart. I don't know what the au jus tastes like, it's still cooling. I guess that I shouldn't have rested it in a warm oven.
  19. Burly567

    Noob with a new smoker...

    Lol!!! I thought mine did. I replaced the batteries in both units!!
  20. Burly567

    Noob with a new smoker...

    I'm using Traeger Signature Blend pellets in the A-maze-N pellet smoker. I am stuck at 142F. Has ben for the last 2 hours. Oops, just went to 144. I'm smoking @ 230F Yup, I have a foil pan w/ beef broth under it. BTW, I smeared a bunch of A1 on the roast and applied a liberal amount of...
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