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.
-
Dry pork butt
The only time I had an issue like this was when I smoked a butt I purchased months ago and had in the freezer for a few months. I had a water pan as usual and wrapped it @ 165 and then in the cooler at 205. I think if I ever do a frozen one again, I will inject it and see if that helps. -
Bacon wrapped onion rings
I haven't seen these on here. Who's going to give them a try first or have you already? http://www.dailyviralstuff.com/bacon-wrapped-onion-rings-are-amazing-and-easier-to-make-than-you-might-think/ -
Best places to buy brisket...
I usually find them at the wholesale clubs or GFS, if you have one of them by you. -
Freezing ribs??
Just make sure they weren't previously frozen. Many places sell ribs thawed out but they had been frozen. -
Why foil a whole pig?
This will keep the hog from turning to dark and also trap all the juices inside so it will self baste. -
Brinkmann "Rust Master" TrailMaster Limited Edition
Mine sits in the garage when not in use and it still has rust on it.- ps0303
- Post #12
- Forum: Charcoal Smokers
-
Brinkmann "Rust Master" TrailMaster Limited Edition
I noticed mine has rust on the back side of the firebox. I guess I need to repaint it.- ps0303
- Post #2
- Forum: Charcoal Smokers
-
Pork pricing?
http://www.usatoday.com/story/news/nation/2014/03/16/swine-virus-could-mean-spike-in-pork-prices/6472085/?AID=10709313&PID=6147271&SID=x68ckdpaqswr -
When to sauce ribs? (When the typical cook-time isn't enough.)
I have always used the 3-2-1 method and never had burned ribs nor have they needed more time to cook. What are your temps you are smoking at? I do my ribs about 225-250. Smoke for three hours, wrap for two with butter, brown sugar, and honey, and then unwrap for the last hour with a light... -
Pork pricing?
Here is an article that explains some of the price increases. http://www.usatoday.com/story/news/nation/2014/03/16/swine-virus-could-mean-spike-in-pork-prices/6472085/ -
Brisket started on Bradley.
225 is a good temp to keep the smoker at for this. As long as you didn't pump up the heat, it cooked low and slow. Some briskets are just like this I'm finding. -
Sunday Beef Ribs
OMG, as the kids say these days. I will definitely need to find a good butcher. The beef ribs I always come across in stores don't compare to the ones shown here. Sooo much meat on these things. Awesome. -
-
Cutting ribs?
Looks like you could have layed them in diagonally from corner to corner of the rack. I do mine this way and they fit pretty nicely. -
Brinkmann Trailmaster Limited Edition & whole hog
Has anyone used this smoker and done a whole hog on it. If so, what sized hog was it?- ps0303
- Thread
- Replies: 0
- Forum: Charcoal Smokers
-
Brinkmann Trailmaster Limited Edition & whole hog
I have the Brinkmann Trailmaster Limited Edition smoker and I am wondering if anyone that has this smoker has done a whole hog in it. I am thinking about trying this but need to know approximately what size hog would fit good in this. Anyone? -
-
A smoke filled weekend
So since I couldn't go to Memphis In May this weekend I thought I would smoke three days. Friday I did ribs and they were as great as always. Saturday I did a brisket and again it was awesome. Today I did a meatloaf for the first time. I can say it was OK. I smoked it at 250 for a little... -
NEWBIE
Don't be afraid to smoke them a day or two ahead of time and them warm them up on the day of. I've done this a few times when I wasn't sure if I would make it the day of. I've also had a few butts take 16 hours. All its all about the temp and if you get a stubborn one that stalls a long time... -
