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. smoking gun

    Canadian bacon question

    I'd do a fry test right now!!!! You need to know where you're at after5 days. Easier to cure a little longer than it is to soak out excess salt.
  2. smoking gun

    pork loin temp

    ^^^ This. I don't like to let them get above 145 on the the smoker. Once they hit 145 I foil and rest them minimum 1 hour in the cooler. The farther past 145 the dryer they'll get. If you want to take it to a higher temp I'd drape some bacon strips over it.
  3. smoking gun

    Smoked Chuck on Drum Beer Bread

    Great lookin Sammi there neighbor. I hope you saved me some. I'll be right over.
  4. smoking gun

    Do I need to dry my Canadian Bacon overnight before smoking?

    I have never dried mine overnight and it has turned out great.
  5. smoking gun

    Brinkmann SnP question - thermometer cables

    In the front left side and front right side, of the bottom section on my snp, there is a small notch (about 1/8") that is perfect for a thermo cable. Tis where I run mine. If I bring em out the front it smashes the cable. I can take a pic tomorrow. On another note I don't worry too much about...
  6. smoking gun

    This Sucks - Carol Left Me - I Quit Smoking

    Guess you'll be spending more time at Sandia eh? Good luck Captain Ron.
  7. smoking gun

    1.5lb Chuck, 7 hours?!?!?!

    I agree. I usually cook chuckies at 250-275.
  8. smoking gun

    12 lb Packer, Chuck roast, Baby backs w/Qview

    Just picked up another Packer at 1.16/lb. Going to check the local store for spare ribs. Gonna try to recreate this feast minus the chuckie.
  9. smoking gun

    Butt/Rib rub recommendation

    I use a version of Jeff's rub that's adjusted a bit for my taste. When I don't use that I use Lysanders pork rub on butts and loins. On beef I usually use Lysanders Spicy Bourbon Rub. Great product. The pork rub is available in bulk but so far I haven't found the Spicy Bourbon rub in bulk...
  10. smoking gun

    offset smoker baffle

    I have 3 baffle plates in my SNP with a cast iron plate above the first one. (firebox end) Usually my temps are even on both ends and only 5 degrees off on windy days. It took a few tries to get the spacing right but once I did I made a small punch mark to relocate them after cleaning. The cast...
  11. smoking gun

    Fire destroys shed, contents inside

    Was the brisket overcooked? J/K I'm glad no one was hurt.
  12. smoking gun

    brisket 6 hour stall???

    Thats true. Seems like the ones that stall turn out the best. Remember the sirloin tip Piney? That thing took 18 hours to hit 200.
  13. smoking gun

    brisket 6 hour stall???

    I never flip briskets any more. I just cook em fat cap down and foil at 155 160 depending on the thickness of the flat. When I foil I put apple juice in the foil but I do not spray spritz or mop the meat. I've found it just washes off the rub and slows the bark forming. I usually pull flats off...
  14. smoking gun

    Does anyone start there butt's in the oven?

    I've finished several in the oven and they've all turned out great. Foiling lets the meat self baste and tenderizes the meat. Not sure how cooking in its own juices would ruin it. Sounds like you prefer a harder bark on yours. Foiling tenderizes the bark as well.
  15. smoking gun

    Newbie from Kentucky

    Welcome to SMF from a fellow Kentuckian. I have a brinkman gourmet still in the box. Looking forward to seeing some Qview from yours. Good luck and good smokes. SG.
  16. smoking gun

    First butt question...

    A wise man once told me...... Foil at 165 and cook until 195. Wrap in towel and into the cooler for 1 hour minimum. The temperature will continue to rise to about 200 then cool slowly as the juices redistribute. This yields pork that is very tender but not mushy. I tried it and am sold on the...
  17. smoking gun

    Move over Colonel Sanders!!!

    revisited for Gunny.
  18. smoking gun

    Hello from Michigan

    Welcome to SMF. There are some different ways to set how the site displays posts and threads. This board moves pretty fast most of the time so if you lose a topic you're involved in you can go to your profile and find threads you've posted in there Good luck and good smokes.
  19. smoking gun

    butt question

    How are you measuring the grate temp? Something seems out of wack. I usually cook butts at 220 and have no problems with the 40-140. It wasn't partially frozen was it? I'd do like Bman said and bump it to 300 for a bit.
  20. smoking gun

    butt question

    How big is your Butt? I'd reinsert the probe in a different spot and recheck the temp.
Top Bottom
Back
Clicky