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  1. letthemeatrest

    Smoked a whole picanha today

    Took it directly out of the packaging with no trimming, just scored the fat cap. Salt pepper and olive oil and let it sit on the counter for 1 hour while i got the WSM ready. Oak briquettes w/pecan chunks. Ran smoker at 225, pretty stable but crept up to 240 when it finished. Took them off at...
  2. letthemeatrest

    Asian style pork chops - very umami

    Freestyled a quick and easy pork chop meal today... it was a 6.5lb rack of pork from costco that i cut up into 1.25 - 1.5 inch thick pork chops Marinade: 50% oyster sauce 40% soy sauce 5% fish sauce 5% sesame oil spoon of minced garlic a squeeze of hoisin sauce a spoon of cayenne powder a...
  3. letthemeatrest

    Hello again from N. Virginia!

    Hello again! I am so thankful for this forum and just wanted to say hi, i'm back! Life got a little crazy so I took a little hiatus from smoking. A couple months ago I discovered Picanha at my fav store, Costco which led me to clean up my 18.5" WSM thats been at rest for a few years. Grill...
  4. letthemeatrest

    My first brisket is now on the smoker... w/pics!

    Started my first brisket today...  My plan is to keep the smoker at 250 degrees, using only Oak (first time trying oak as well), will be wrapping it in foil once the outside looks nice Seasoned over night with salt and pepper, garlic & onion, and a little bit of paparika Here are some...
  5. letthemeatrest

    How do I get paper thin crispy skin on chicken?

    I've had chicken thighs that was bbq'd and the skin was paper thin and crispy.. What do i need to do to get the skin like that? is it smoked or do you think they grilled it?
  6. letthemeatrest

    Just installed gasket kit to my WSM 18.5

    Just wanted to share pictures of my newly installed gasket on my WSM 18.5 around the door and lid. I used the 1/2" wide 1/8" thick tape. So far the door looks like it seals pretty well and the lid feels great when you put it on and it feels like a cushion. I also left a little opening on the...
  7. letthemeatrest

    pics of my 2nd smoked leg of lamb, pulled @ 133 IT

    sup guys, 2nd time doing leg of lamb, just wanted to share some pics of my leg of lamb that was pulled at 133 IT. went by malcom reeds lamb recipe.... took it out of the package, patted dry with paper towels. brushed it with olive oil then seasoned with fresh garlic, rosemary, thyme, salt and...
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