Toggle sidebar

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.
  1. 20170113_144250.jpg

    20170113_144250.jpg

    • donegotfat
    • Media item
    • Comments: 0
    • Album: Preparing For One CRAZY Brisket Cook.
  2. Preparing For One CRAZY Brisket Cook.

    Preparing For One CRAZY Brisket Cook.

  3. donegotfat

    Preparing For One CRAZY Brisket Cook.

    Some days my wife thinks I am crazy! Today I am starting to think she may be right! It is cold and nasty here in Missouri. Freezing rain all day, and forecast to continue for several more days. The view out my back deck while being beautiful, is darn cold looking! There is about 1/4 inch of...
  4. 20170113_134010.jpg

    20170113_134010.jpg

    • donegotfat
    • Media item
    • Comments: 0
    • Album: Preparing For One CRAZY Brisket Cook.
  5. 20170113_133252.jpg

    20170113_133252.jpg

    • donegotfat
    • Media item
    • Comments: 0
    • Album: Preparing For One CRAZY Brisket Cook.
  6. donegotfat

    First Brisket using 4.92lb flat

    Outside temp can impact the MES on how long it takes to recover after being opened and or the length of time the element runs to get to and hold your desired cooking temp. Its been my experience that brisket and pork butt often stall. This is only my own findings, for I am a true blue low and...
  7. donegotfat

    First Brisket using 4.92lb flat

    Ask 10 people here and likely get a half and half split on their own preference: each has a different opinion on wrapping (crutch) or not. I do wrap and find that it helps with adding moisture and not just speeding the cook time If you are not hindered with a dinner time that you are trying to...
  8. donegotfat

    Rib fail, Suggestions please.

    Definitely sounds like they did not cook long enough. I usually follow the 3-2-1 (spares) or the 2-2-1 (baby back) methods and it turns out well. The end point can be found by temp, or the bend test. When you lift them with tongs from the 1/4 part, they should bend well, and the bark should...
  9. donegotfat

    Rain Rain . . . oh drat!

    Is the unit plugged into a GFCI? If so see if you have an option to power it from a non GFCI, it will not blow the breaker on a non GFCI, if the controls were dry, then its probably still of use on a different outlet.
  10. donegotfat

    My cup cake chicken

    I remember when Myron Mixon was doing cupcake chicken in the competition circuit, those look great! Nice job, got my taste buds working
  11. donegotfat

    Wood pellets or wood chips?

    http://www.amazenproducts.com/ has some great pellets that do not use fillers www.cookinpellets.com also has some great pellets that do not use fillers.  Both have multiple types, to include a great blended option such as "Pitmasters Choice" or  "Perfect Mix"  that works well for most cooking...
  12. donegotfat

    Chuck roast burnt ends…..on PBC?

    I believe the link your looking for is below http://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends
  13. donegotfat

    Brisket done too soon!

    Wrapped in towels, and then the negative space filled in the cooler with other towels or pillows will allow a larger brisket to hold its heat for 5+ hours. A 4Lb. should hold for close to that maybe as long. If that fits in your window for the meal, you should be fine.
  14. donegotfat

    New Guy and this will be my 1st Reverse Flow Smoker Build

    Probably a silly question, but I cant help it. Where will you stand? It seems to be welded to the trailer frame, so I am figuring it stays on the trailer at all times even when in use. I can see easily enough taking a small set of stairs to slide against the front side of the trailer, but...
  15. donegotfat

    MES 40 BT Turkey Day

    Great looking turkey.
  16. donegotfat

    TURKEY, ham, stuffing balls, & gravy for employee party

    Crazy good looking food. Great smoke. I especially like the stuffing balls. These I have never tried, and look great! I will have to give them a go soon Points for sure.
  17. donegotfat

    Prime Pastrami

    I haven't managed to cook any breakfast for myself yet, got me drooling, ooyy, Ill take a plate of that! Looks super. Points!
  18. donegotfat

    Gobble, Gobble, The Turkey Is Here To Model

    Thanks, and thank you for the point. Thanks for stopping back in to see the finished work, and thank you for the point.
  19. donegotfat

    Butterball Boneless Turkey Roast Advice/Experience?

    I too was surprised at how long my boneless breast took. I picked up a Butterball that was exactly as those looked. I was shocked mine took 5 hours to cook when comparing it to the size of a pork butt that was larger and done in similar time frame. They sound like they turned out great. Looks...
  20. donegotfat

    First smoked Turkey

    I too did my first smoke ever after finding this site and reading a ton of topics. On your skin, raising the temp of the smoker at the end, or pulling it early (145-150 IT) and finishing it in the oven at 425° will give you that great crispy skin. If it had not been for SMF, I would have...
Top Bottom
Back
Clicky