Search results for query: *

Didn’t think to take prep pictures this morning. Took one of the lil baby brisket flat when I trimmed the fat cap down some Yesterday before seasoning with kosher salt and fresh ground pepper. Lil butt was “brined” in an apple juice/salt/pepper/rosemary mix overnight. Rubbed with S&P and...

Just wondering if anyone’s used these to grill or smoke? I’m tempted to grab a bag and just give it a shot. Seems like the hole though it would allow for more air flow. I usually run all stick burn, but like using a stack of coals to get the fire going sometimes. And I always have it as the...

Well, figured since I’m using the forum now not just reading it that I’d post yeaterday’s spread. Did bone-in turkey breasts with a diy mesquite rub I put togeather a while back (no brine) and some S&P. Threw on a ~5 lb butt with another rub I put togeather a while back...I think this one was...

Just thought I’d post this since we were talking about these earlier, and Spousal Six found her recipe. Haven’t made them in a while. —Ingredients— 1 pound dry navy beans 1/3 cup molasses 1/3 cup apple cider vinegar 1 teaspoon mustard (dry) 1/2 cup brown sugar 1/2 teaspoon black pepper 1...

Put some turkey and pig on the smoker this morning and gotta come up with some sides. Tired of the same ol ideas. Was thinking maybe smoking some pintos and making range beans, or smoking some baked beans. Ideas? I been reading online and skimming some old books and I’m just blanking on...

sorry...tried searching the forums for a newer answer to this...can you still use taptalk with smokingmeatforums? It can’t find the forum in the app’s search. Much thanks for any insights.

So I smoked a boneless leg of lamb last weekend for the first time, and it came out great. Just wondering if anybody had any good recipe ideas. I went pretty simple...rubbed with olive oil, then added S&P, garlic and onion powder, rosemary & thyme. Wrapped tight in twine and smoked over cherry...

Hey all. Just wondering if anyone else out there sees wild swings in stall & overall cook times with whole picnics? My smoker is always crazy consistent, and I keep my temps in range pretty well (monitor IT and chamber temps separately) by for some reason friggin picnics always go from 1hr/lb...

Hey all, been surfing the pages and wisdom in the forum here for a while, figured I’d make it proper and join finally. Been smoking meat for several years, but not all that often until the last 3 or 4 years or so. Been using an offset my dad built for me a couple years ago out of my old water...