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  1. mama's smoke

    Tony's Pulled Pork With Q-View

    Oh yeah. Hook 'em from Austin.
  2. mama's smoke

    Tony's Pulled Pork With Q-View

    Oh Daddy. These look gooooood.
  3. mama's smoke

    Brisket Disaster

    You're right. It takes mistakes to appreciate perfection. The hubs thought it hilarious that I was so proud when the meat hit the plateau. I think I was on the right track; I just stopped too soon. After beautiful 70+ weather all week, we suddenly dropped to a high in the 40s, thunderstorms...
  4. mama's smoke

    My First Pastrami

    I have a small corned beef soaking for tomorrow. It's only the hubs and me. This was definitely the thread I needed. I already have rye bread in the bread machine, sauerkraut, Swiss cheese, Russian dressing, and strong garlic pickles.
  5. mama's smoke

    Brisket Disaster

    It's actually looking pretty good in the slow cooker. Maybe it wasn't overdone after all. I have a 30". Unless kids and friends come over, it's just the hubs and me, so I don't need anything big. Once I get more experience with how things are supposed to look and taste, I'll probably get an...
  6. mama's smoke

    Brisket Disaster

    At 175 it looked dry inside and was tough on the outside. I didn't take it to 190 or 200, because it already looked dry and felt almost hard. I took it out at 185, doubled the foil, wrapped in towels, and put it in the cooler. Thermometer would barely go in. It is now in the slow cooker with...
  7. mama's smoke

    Brisket Disaster

    Yesterday's brisket was a disaster. Smoked it at 235-240. Plateaued around 160, so I patiently waited. It finally began rising again, and at 175 I foiled it with a little beef broth and some of the drippings. It looked a little tough, but I thought the juices would help. I pulled it, hoping...
  8. mama's smoke

    First brisket

    Thanks Guys. This is just the info I needed. At about what temp will it plateau? (I will not panic. I will not panic. I will not panic.)
  9. mama's smoke

    Basic Brisket Smoke

    At about what temp will it plateau?
  10. mama's smoke

    First brisket

    I'm smoking my first brisket on the MES. Lots of questions: At what temp do I smoke? We want it for slicing, so at what temp do I pull it? Should I foil it and finish it in the oven? I've just read so many ideas, but I can't quite put them together. Thanks
  11. mama's smoke

    My Try at Corning Beef

    Trying my first brisket tomorrow, but now I'm thinking about doing part of it as pastrami. Can you fill me in on the details? Brine? How long in the brine? How do I smoke each half? These look so good that I just have to try it.
  12. mama's smoke

    Sourdough Trio!

    Here's a great link to get you "started". http://www.io.com/~sjohn/sour.htm
  13. mama's smoke

    Frozen Pulled Pork

    What he said.
  14. mama's smoke

    Frozen Pulled Pork

    I think it is more from the flavors melding together. This definitely happens when marinades, dips, soups, just about anything that is allowed time in the refrigerator. As it cools, then freezes, I would imagine the same thing happens.
  15. mama's smoke

    First time, Long time in Florida

    Welcome from the Heart of Texas. Qview please.
  16. mama's smoke

    First Stuffed/Rolled Pork Loin

    Looks wonderful. I wouldn't mind trying some of that.
  17. mama's smoke

    Rough Draft of the Logo..

    Looks great, but it might be better if the pig were already dead.
  18. mama's smoke

    Where are you from Poll

    The Heart of Texas -- Austin. Hook 'em
  19. mama's smoke

    my february Paella

    Looks beautiful AND tasty.
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