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  1. L

    The secret to good brisket

    Al that brisket looks amazing! And the trimmed fat above the brisket is a great idea! I'll have a search and see what's about. Let me know how you get on Dan.
  2. L

    The secret to good brisket

    Hi guy's, I'm looking at doing brisket. From what I have read about brisket is that it just requires a basic rub with no basting or wrapping in foil. Is it something that is good with an injection marinade? If not wrapping I assume you should leave the majority of the fat on. Any thoughts...
  3. L

    Weber Smokey Mountain Temperature Rise

    That's got me stumped then because all my bottom wants were closed.
  4. L

    Weber Smokey Mountain Temperature Rise

    It must be air flow then. I bought a fibreboard 2 so I'm pretty confident with that. Air could be coming in at the bottom of the smoker. Would adding less briquettes at the start solve the problem? I've found once you get the temperature too high, there isn't much I can do about it!
  5. L

    Beef short ribs

    Hi guy's, I'm thinking about trying beef short ribs. I've found basting works well on other meats. Any recommendations on what to baste with?
  6. L

    Weber Smokey Mountain Temperature Rise

    I'm using the 22" WSM. I use the water bowl. Should I cook with it dry? Did I use too many hot briquettes? I had all the bottom vents closed, with just the top vent open.
  7. L

    Weber Smokey Mountain Temperature Rise

    Hi guy's, I've got my baby back ribs on the go. The temperature is running too high at 290F and got there quick. I have all vents bar the top one closed. I'm using the minion method. I used 10 hot briquettes. I think this is too many. Can anyone confirm this or suggest other solutions?
  8. L

    Pork shoulder steaks

    Trimming the fat down to 1/4" looked easy with knife in hand. In practice, not so easy! Lol
  9. L

    Pork shoulder steaks

    Out of interest, what cut do you think that is?
  10. L

    Pork shoulder steaks

    Good stuff guy's! Thanks for the help!
  11. L

    Pork shoulder steaks

    Ok cool. Thanks. What should I do with the bones and the rind?
  12. L

    Pork shoulder steaks

    They look like chops to me!
  13. L

    Pork shoulder steaks

    I asked for pork shoulder steaks and this is what I got should I cut out the bone and trim the rind?
  14. L

    Pork shoulder steaks

    Fair enough. I was thinking about changing my plans due to pork steaks only taking a short amount of time. I takes me a while to set up the smoker. I haven't tried doing beef yet so was toying with the idea of doing beef short ribs.
  15. L

    Pork shoulder steaks

    145 was what I read. I was just checking as sometimes cooked temperature differs when smoking low and slow. What about beef temperatures? Like short ribs? How long does it take when you guy's do them?
  16. L

    Pork shoulder steaks

    Hi guy's, I'm going to smoke pork shoulder steaks at the weekend. I've ask for them to be 2 inches thick. What temperature should I cook them to? I want them to still be Juicy. Anyone got any tips and tricks?
  17. L

    Basting Baby Backs

    I tried baisting with honey, butter and water mixture. Worked a treat!
  18. L

    Cooked temperature with ribs

    Turned out great! Baisted with a honey, butter and water mixture.
  19. L

    Cooked temperature with ribs

    Thanks Ryan I'm waiting for someone to turn up and my ribs are cooking faster than I thought they would. I was thinking if I managed to drop the temperature they might cook a bit slower.
  20. L

    Cooked temperature with ribs

    If I'm running hot and I only have one bottom vent open a fraction. Is there any way I can drop the temperature?
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