Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First Whole Brisket
Hey all, I'm in the process of cooking my first whole brisket (13.56lbs) and after just over 6 hours I am at 168*. Do I pull it or do I wrap it and let it cook longer? What temp should I be targeting? I don't want to overcook it and want to do it justice. Any advice would be greatly... -
Beef Back Ribs
Hey all, Today I went outside my comfort zone and cooked something I have never cooked before....beef back ribs. The flavor and tenderness? Good. Problem is, the meat drew back from the bone too much and they were done sooner than I thought they would be. I was planning the 3-2-1 method but... -
First Large Brisket and Beef Ribs
Hey all, I went to the store today and picked up a full brisket, (Just under 14lbs) and was wondering, how long should I plan on for a cook of something this big? I've never cooked a full size brisket and I want to make sure that I do it justice. I could also use a recipe for a good rub for it... -
Rough spell...
I've been shooting for 165* in the thigh and the breast. My last venture, one was done and the one closest to the fire was not. I am only cooking at no more than 300 in a little LP Smoker (Until I get all big and growed up and can get a stick burner). Should I go up to 325-350* cooking temp and... -
First time spatchcock
- vetmp
- Album
- Comments: 0
-
First time spatchcock
Hey all, So I have decided to take the advice of others based on what I have seen and I decided to spatchcock a couple of yardbirds.... I picked them up as a two pack at Sam's Club a while back and decided it was time that I cooked 'em I used a pair of kitchen shears to take the bone out... -
DSCN0596.JPG
- vetmp
- Media item
- Comments: 0
- Album: First time spatchcock
-
DSCN0595.JPG
- vetmp
- Media item
- Comments: 0
- Album: First time spatchcock
-
DSCN0594.JPG
- vetmp
- Media item
- Comments: 0
- Album: First time spatchcock
-
DSCN0593.JPG
- vetmp
- Media item
- Comments: 0
- Album: First time spatchcock
-
Rough spell...
Hey y'all, Got a technique question for ya but let me let you know what has been going on first. In the past few months I have cooked chicken twice. Once was a "Heavy Fowl" and the second (yesterday) was regular Perdue chickens. The Heavy Fowl gave me some trouble as the dark meat wasn't done... -
Beef Ribs
Hey all, I'm thinking, after we have some money come in, about getting a slab or two of beef ribs. Now, I've never cooked them before and was wondering if y'all could give me some advice on how to go about prepping cooking and serving them. I want to be able to add them to my repertoire so any... -
Pulled Pork...Start to Finish
Sorry it has taken so long to get back. The picnic I used was about 4 1/2 pounds and I used Jeff's Rub on it and cooked it for 9 hours. I wrapped at the 7th hour and just let it cook in foil for the last 2 hours. After it was shredded my wife and I tore it apart with some "Mild Bubba Q Sauce"... -
Pulled Pork...Start to Finish
- vetmp
- Album
- Comments: 0
-
Pulled Pork...Start to Finish
So I got a hankering to smoke something and decided that I wanted it to be pork so I went to the store and picked up a nice pork picnic....decided on pulled pork as a finished product. I've been having trouble getting the picnics in the past up to at least 205 internal to make it happen and... -
DSCN0583.JPG
- vetmp
- Media item
- Comments: 0
- Album: Pulled Pork...Start to Finish
-
DSCN0582.JPG
- vetmp
- Media item
- Comments: 0
- Album: Pulled Pork...Start to Finish
-
DSCN0581.JPG
- vetmp
- Media item
- Comments: 0
- Album: Pulled Pork...Start to Finish
-
DSCN0580.JPG
- vetmp
- Media item
- Comments: 0
- Album: Pulled Pork...Start to Finish
-
DSCN0579.JPG
- vetmp
- Media item
- Comments: 0
- Album: Pulled Pork...Start to Finish
