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  1. emagdnim0701

    Smoked Beef Chuck Roast w/foilboat

    I finally had the liberty of trying the foil boat method on a nice piece of chuck roast. I grabbed this cut from the local Whole Foods and threw it on my offset. This smoked at 250 +-25 for 7.5 hours with an additional 1 hour rest. The meat came out great, though, I feel I might have included...
  2. emagdnim0701

    Possible Creosote Issue But Not Sure

    Background: I recently smoked a brisket this weekend and majority of it tasted fine. However, there were a few bites on random spots of the crust that would have this really bad acrid taste (nothing spoiled because my stomach is fine after eating so much). Some slices are good some others I bit...
  3. emagdnim0701

    Very Particular Pulled Pork Not Pulling Question

    Hi All, I've had this issue more than once where my shoulder doesn't pull (it pulled in certain areas). I've read all the threads and have done everything right. After thinking about it all day I came to the realization that maybe not putting enough liquid, not tightly wrapping it, and probing...
  4. emagdnim0701

    Hello from the East Bay, CA

    Hey, New to the forum and have roughly a year in experience. I started with a barrel smoker and have been working with an offset for a while. Current Smoker: Pits by JJ offset Hope to spend some quality time here! Best Regards
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