Toggle sidebar

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.
  1. brisketh.jpg

    brisketh.jpg

    • smoking gun
    • Media item
    • Comments: 0
    • Album: Default
  2. smoking gun

    Screwed Up My Pulled Pork

      You sure you weren't a bit snockered and accidentally ate the box the butts came in?
  3. smoking gun

    Tenderloin and Baby Backs - Q-View

    Unless that's a really small knife that looks like a regular pork loin. The tenderloins I've been getting are quite a bit smaller. Regardless it still looks great. Good lookin grub you have there.
  4. smoking gun

    Canadian Bacon W/QVIEW! Finished

    GREAT JOB!!! Those look sooooo good. I use the maple syrup on pork a LOT.  I agree, those pieces make the best beans EVER!  
  5. smoking gun

    My First Butt..

    Looks good! Lots of great rub recipes here and also Soflaquers finishing sauce. Once you try these, sauce will be optional. :) One thing to remember on the brisket is when it's done and rested make sure you slice it across the grain. If you're getting a packer you can separate the flat and point...
  6. smoking gun

    Proper Way to Start a Smoker

  7. smoking gun

    Tequila-Jalapeno-Cheddar-Bacon Legs (Q-View)

    Need more info on the "Tequila-Jalapeno-Cheddar-Bacon Legs" Sounds DELICIOUS!!!
  8. smoking gun

    Bacon wrapped boneless breasts.

     Didn't have Qview for the tenderloins so I thought I'd post a pic of the chkn I did last weekend......  : )
  9. bwcb.jpg

    bwcb.jpg

    • smoking gun
    • Media item
    • Comments: 0
    • Album: Default
  10. smoking gun

    Pork Tenderloins

    Made plenty of CB with loins but never with a tenderloin. Given the size of the tenderloin I'd guess a couple days in cure would be enough. Might hafta try that next time. ;)
  11. smoking gun

    Pork Tenderloins

    Thanks for the ideas! I butterflied them and stuffed with bread crum stuffing and a row of sliced jalapenos. Dusted the outside lightly with cayenne cgbp and buffalo chicken dry rub.  Smoked for about 90 minutes with mesquite at 220 until meat reached 150 internal. wrapped in foil and into a...
  12. smoking gun

    need advice right quick from tue smoke gurus!

    Go ahead and pull it out and let it rest in a cooler an hour or two. It's done at 197.
  13. smoking gun

    Prepping for first baby back smoke!

    Another thing that helps with that type smoker is making sure the water pan has plenty of water in it the whole time. Some people add apple juice, among other things, to the water pan. it definitely helps keep the meat from drying out.
  14. smoking gun

    Prepping for first baby back smoke!

    Lump might be a little too hot for that type smoker. I usually use briquettes in my ECBs. Only use enough smoking wood to produce a thin blue smoke. if its thick and white you'll get an overpowering smoke taste and maybe creosote on the meat. The 2-2-1 is just a guideline and should be adjusted...
  15. smoking gun

    Pork Tenderloins

     Stocked up on fresh tenderloins before 4th of July, and smoked 6 for the party. I coated them with BBQ sauce then applied my pork rub on top of that, put em all in a 2.5 gallon ziplock overnight then smoked them with apple wood the next morning. Sliced and layered the slices in a double...
  16. smoking gun

    bucket-o-chicken and beans

     One fine lookin meal right there!!! 
  17. smoking gun

    Another FNG... checking in from Kentucky

    Welcome to the wonderful world of smoking. There's more than a few of us Kentuckians here and we're glad to help any way we can. Good luck and good smokes! SG.
  18. smoking gun

    New to smoking - first Boston Butt done - I have a couple of questions - Now with a Q View.

     On a piece of meat that small I would have foiled it at 160 and pulled it off the pit at 195. Double wrap in foil and into the cooler. Temp will rise to 200ish and after an hour or so the meat should pull nicely and have a firmer texture,  If you overcook it you'll notice it gets mushy. Just...
  19. smoking gun

    Question about ribs....

     Piney has good info here. For me 3-2-1 was overkill on spares. I keep an eye on them until i get 1/4 inch pullback then foil with AJ, a touch of Beam & a lil rub. bout an hour later I check em then if ready finish on the grate with sauce if they wand sauced ribs or just firm em up if they want...
  20. smoking gun

    Seasoning After Pull

     I do use soflaquer's finishing sauce but before I smoke the meat I mix some apple juice with some of my rub, mix it well so it dissolves into the juice, then inject into the meat a several places. Wrap it in plastic wrap and back into the fridge for a couple hours at least.  I also score the...
Top Bottom
Back
Clicky