Search results for query: *

Set the smoker at 225, trimmed and rubbed with HGH beef rub, threw the hump on at 8:40 am. Put the trimmings in a pan to render down some. Poured the rendered fat on top and put some beef broth in the foil boat, wrapped at 165, 3 pm. Took it to 205 and it probed nicely. Rested in a...

So I went to the Brazilian market to get a picanha to smoke Sunday but at $13.49 a pound, I passed. But I saw some other meats in the case and checked them out. Beef hump. I Googled it to see wtf it was and it looked promising. It's meat from the hump of a Brahman bull. Fatty and well...

So I set out to do a no-wrap butt. Got a 10 pounder and a recipe. Rubbed and set in fridge overnight. Started at 4 am, 200 degrees for 8 hours. At noon, it was at 138 int temp. Per recipe, bumped it up to 225 for the duration. Well, at around 4:30, it was just at 155, the stall. I'm...

So my smoked cheese is ready to eat. I have three chunks per bag. Once I open the bag (vacuum sealed) can I re-bag (vacuum seal) a chunk or two ? I should have bagged the chunks individually but didn't think about it at the time. TYIA.

So I learned this stuffing method from Justin Wilson. Make a small slice in the meat, open it up a little with your finger, and put a garlic glove down in it. Done this many times with oven-cooked roasts so I thought what the hey. Maybe a mistake ? The roast came out dry and tough. Thinking...

Brined, rinsed, seasoned, smoked, ate. Probably the least problematic smoke yet. NO issues. Brined with a picanha steak seasoning (95% salt) over night. Seasoned with "Bam" seasoning, smoked at 250 for about 6 hours. The beer can chicken stand worked perfectly to keep the breast upright...

So I had two cans of salmon and decided to smoke a loaf. Mixed with two eggs, half cup of bread crumbs, frozen mirepoix mix (onion, green pepper, celery), and Old Bay seasoning. Put into a corningware dish to mold. Smoked at 250, with a smoke tube, til it was 145 internal. Glazed with a...

So I bought a beer can chicken stand primarily to use for turkey breasts, since they don't seem to want to stand on their own. Thought I'd use it for a chicken as intended. Brined the bird the night before. As I was just about finished rubbing, I realized I didn't rinse the brine. Too late...

So there are as many recipes out there as there are bbq joints in Alabama. Had always turned my nose up on it because it wasn't red sauce. Then I tried it. YES, it def has it's place. But, the main ingredient is mayo. SO much fat. So, I made a recipe I like but subsituted no-fat Greek...

So @jcam222 put this into my brain and I carried it out. Marinated my thighs in just the coco milk overnight. Poured the Walkerswoods seasoning into a bowl and coated each thigh. Onto a cooling rack then on the smoker. Started at 200 but did not go as quickly as I thought it would (heck...

So I've been smoking on my Pit Boss for almost 2 years now and have tried many different "flavor" of pellets. My pallet is that of a wild goat so I don't get the nuances of say a cherry or hickory pellet as most. I'm doing some jerk chicken thighs tomorrow with some Royal Oak charcoal...

So I have always (3 or 4 times) butterflied my pork butt before smoking. It cuts down on cook time and gives much more surface area for the rub. So I started to cut away Saturday but the bone got in the way. Got it butterflied but it was no where near even on either side. At this point I...

I have some work to be done and have received two estimates. They are about $1k off of each other. Will wait for more to come in before making a decision. Can post pics if you'd like to bid. TIA.

So I heard someone on the YouTube say that they don't use mustard as a binder because it can block smoke from getting to the meat. Makes sense in a way. What are your thoughts ?

So thanks to a member here, I got a chicken leg smoker doodad rack. Took legs right out of the package, seasoned with HGH poultry rub and onto the smoker. Thought chicken legs won't take that long so I started at 225. Well, hours later they weren't even up to 160 (180 target temp). So I...

So the weather was perfect for a cold smoke. High of 37 on Saturday. Got some blocks, cut them in half and on to the wire rack. I was concerned about air flow, so I cleaned out the burn pot and the auger system of any pellets. Kept the pellet bin door open and took the deflector plate out...

The founder of Sonny's BBQ has passed. I was living in Gainesville when he first opened Sonny's. Remember the building well. We went there often. https://www.atlantanewsfirst.com/2025/12/09/sonnys-bbq-founder-floyd-sonny-tillman-dies-96/

So I got a 2.5 pounder and decided to actually follow a recipe for this smoke. Dry brined with SPG for 24 hours. Rubbed with a salt-free beef rub and let her sit for about 45 mins. On the smoker at 250 degrees. Took off at 165 and panned it with a sliced onion, a dozen whole gloves of...

So I'm reading these threads on smoking cheese. Obviously don' t want heat in the smoker, so do I just use my pellet tubes and no smoke from the smoker ? Or do I run my smoker on the "Smoke" setting and use tubes also ? TIA

So this is my second smoke of a corned beef brisket. First was a salty disaster. Only rinsed it, didn't do the multi-hour soak n' rinse. But did make for a good hash. This one I did do the soak n' rinse and it helped but could have done it longer, more rinsing. Rubbed it with a salt-free...