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  1. susieqz

    Newbie questions!

    for smaller brisket. i told my butcher those big vacuum packed things were to big. he just cut it in half. not sure what he did with the other half. ask them, vacuum pack or not.
  2. susieqz

    Cabin Fever

    you know, i used to hate winter. then i experienced a day when the temp hit 109. stepping into high altitude sun felt like death. now, i love winter. i think hiding in the house made winter worse for me. when i spend more time outdoors i like it better. here's a tip. spend tons of money on...
  3. susieqz

    Cabin Fever

    i'm on the high plains continental climate which means hot summers, often over 100, with winter lows down to 5. most winters have lots of days in the 40s n 50s. this year is unusually cold. i got a butt out there now n it's 29, but sunny with no wind, so it's nice. i haven't used the amns yet...
  4. susieqz

    Boston Butt Pulled Pork (Step by Step)

    thanks, bear. the range between 165 to the 200sdidn't seem right. that's why i asked.
  5. susieqz

    Cabin Fever

    i wonder if the problem is the type of smoker you have. what kind do you use n how long must you be outdoors to do a smoke? i calculated total time for me to smoke a butt. it's15-20 minutes over 5 hours.
  6. susieqz

    Boston Butt Pulled Pork (Step by Step)

    bear, everyone here talks about pulled pork, i like to slice a butt, as long as i get lots of smoke flavor. now that i have a maverick i think i can get a better product by cooking to an exact temp. til now i've been doing ok with a $5 probe n guesswork. i've been shooting for around 165 IT...
  7. susieqz

    Wild Card Weekend Prime Rib !!!!

    oops .i better check. i have no idea, plus no sawdust. thanks for the heads  up. these measurements seem to indicate i have a pellet burner. todd has been kind enow to send what he said was proper for a traeger. he told me i need a tube one. right now, it's at the PO. my road is still...
  8. susieqz

    Wild Card Weekend Prime Rib !!!!

    i  get that, thanks.  i notice that means i can't do this with turkey. they all seem to have been injected before i get my hands on them. i just got the amns. perhaps just adding that to the smoker will fix my problems. i'll try it tomorrow.  i like lots of smoke instead of sauces n fancy rubs.
  9. susieqz

    What woods have you tried and DON'T like

    did a quick scan of this thread. most no votes for elm n mesquite most yum votes for pecan, hickory n fruit woods. oak n most nuts seem good, with caution. not an analysis, just a quick scan.
  10. susieqz

    next smoke for a newby?

    oooh, thanks for those pics. that explains a lot.
  11. susieqz

    Wild Card Weekend Prime Rib !!!!

    well, you guys have sold me. i'll for sure try prime as soon as i can afford some. d9, it never occured to me to cold smoke a pork loin. i gotta  try that too, but i understand it's too cold here for me to cold smoke  which is  weird.
  12. susieqz

    Wild Card Weekend Prime Rib !!!!

    i think, in general, internal fat n connective tissue tends tends to break down in long smokes. this is for sure true in pork butt. after a long smoke, the fat n connective tissue breaks down n flavors the meat. i put a fatty butt on n the fat just disappears leaving super yummy meat that's...
  13. susieqz

    Wild Card Weekend Prime Rib !!!!

    thanks, welsh, i guess i'll try some. the reason i asked was i found pork butts like smoke better than loin n  chicken leg quarters are better than breasts. cheaper cuts= better taste.  i thot maybe this was a rule, but i guess not.
  14. susieqz

    Wild Card Weekend Prime Rib !!!!

    here's a silly question. i've been finding that the cheapest cuts of meat come out better than expensive cuts on my smoker. does prime rib really benefit from smoking?
  15. susieqz

    Time for a pellet smoker

    rec tec has good reviews. avoid traeger. poor service. they respond only to threats.
  16. susieqz

    next smoke for a newby?

    there must be some other trick to doing brisket that i don't get. it has been my biggest failure out of my first 25 smokes. mine came out tough n dry, with way too much bark. i always have success with chicken, turkey, n butt at 225. not one failure. new, i think you are using too much heat...
  17. susieqz

    Cabin Fever

    um, best to ignore winter, enjoy it, when i started the smoke for my new years turkey, it was 6 degrees. 5 hours later, it was done n the outside temp had risen to 9. super turkey ! there was high wind too which was not fun, so i just bot a maverick remote thermometer so i don't have to go...
  18. susieqz

    Maple-cured bacon from Ruhlman & Polcyn

    harl, i bet it matters a lot. sugar quality is more important than i ever realized. i've been using raw cane sugar in anything that calls for brown sugar. it's more expensive, but i can taste the difference, especially in baked goods. your butcher is a treasure. if  he was here, i'd get all my...
  19. susieqz

    What woods have you tried and DON'T like

    i've been needing a thread like this forever. thanks for starting this, plume. thanks everyone for chiming in. i buy pellets 20 or 40 pounds a crack. mistakes are expensive,  i spread 18 pounds of mesquite pellets on my garden. that's an expensive way to improve tilth.
  20. susieqz

    Brisket came out tough/bad - Help Me

    oh, you gotta try pork butt. it's the cheapest cut but just smokes better than more expensive cuts. the connective tissue n fat melt into the meat without making it greasy. i bet you like it better than loin.
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