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.
-
4lb Boneless Chuck
I smoke chucks a lot because they're much easier to find than brisket locally. I wrap with paper at around 160, and probe at around 200. This one was one of my best smokes: https://www.smokingmeatforums.com/threads/smoking-another-big-piece-of-chuck-today.288599/ -
( smoking Pork shoulder and a Brisket ) help needed
I'm curious about your propane mod, do you have any pics of the burner in the firebox? I converted a WSM18 to a 15000btu propane burner a while back. I've done smokes at 225, 250, and 275+. It's hit 325 when I run it wide open to warm it up.- EdP
- Post #45
- Forum: General Discussion
-
Hot Fast Butts - couple questions
I've learned a lot here over the past year, and this gets added to the list. -
Rack of St Louis ribs and some Country Ribs today
Those country ribs have what I'm looking for. -
Rack of St Louis ribs and some Country Ribs today
How do you do country ribs? I've followed the malcolm reed youtube, and they've been on the dry side even with cutting the times he recommends. I've used a mix of the loin cuts and the back cuts, do you prefer one over the other? It seems the loin cuts dry out quicker. -
Rack of St Louis ribs and some Country Ribs today
yeah, i’ve got a terracotta bowl and plate in the water pan. -
Rack of St Louis ribs and some Country Ribs today
The rack was really good in the middle but the ends were a bit dry. Wrapping in the middle of the cook makes a difference to me when smoking @275 The country ribs needed a little of the apple juice/bbq sauce from the foil wraps and I pulled them apart for sandwiches. I think I’ll try a rack... -
Rack of St Louis ribs and some Country Ribs today
The country ribs are close to ready, so I put them in a baking dish with some of the liquid in the foil. They'll have to sit for a while, so I put them in the oven at 200 while the ribs finish. -
Rack of St Louis ribs and some Country Ribs today
Took the country ribs off to foil with some apple juice and bbq sauce, I thought I had a foil pan but couldn't find it, so I folded over xtra wide heavy foil into a double wrap. -
Chuck Roast Burnt Ends
I've have a chuck in the freezer, with this written all over it. -
Rack of St Louis ribs and some Country Ribs today
Half splits of post oak and apple. Ran it up to 300+ to get it smoking good, and dialed it down to 275. I'll put the rack on the lower grate since I'll need to wrap and unwrap the country ribs. -
First smoked chuck roast
I really like pulled chuck. My best smoke ever was a big roast with the neighbors this past 4th of July. 4lbs+ and it was like jello when I took it off. Right before I wrapped it After resting an hour -
Rack of St Louis ribs and some Country Ribs today
I'll try the rack naked today. SPOG and a little no salt Todd's Dirt, maybe a little paprika too. Can't find a pan for the country ribs, so I'll wrap them in wide heavy foil with some apple juice after they get a few hours on the smoker, and finish them unwrapped. -
Trying Chuck roast for the first time tomorrow - what should i prepare for?
yeah, I missed he wanted to slice it. -
Trying Chuck roast for the first time tomorrow - what should i prepare for?
oh, I didn't see this,.. i assumed you were cooking like a brisket :emoji_anguished: -
Trying Chuck roast for the first time tomorrow - what should i prepare for?
I started smoking at 275 this season. Double wrapped with paper at 160+ and probed at 200+/-. A 2.5 lb chuck took about 8 hours. A 4lb+ chuck took 10 hours. -
First No Wrap Ribs (baby backs) going on in a couple hours...nervous
I'm doing a rack of St Louis ribs tomorrow, and hope they look like this :emoji_medal:- EdP
- Post #59
- Forum: Blowing Smoke Around the Smoker.
-
Pricing out Brisket - Yeesh
I read an article linked in a thread here, saying pellet smokers have become so popular and are so easy to use, briskets have become “trendy” are in relatively short supply. -
This is the last of the meat in my freezer
I mix it pretty evenly, by volume. I think I used about 1/2 cup on those two pieces.- EdP
- Post #14
- Forum: General Discussion
-
Pricing out Brisket - Yeesh
I’m in CT, this summer I looked for one a few times at places I’ve bought them before (Costco and Walmart), and got shut out. I can get big chuck roasts pretty easily so I’ve smoked them a lot.
