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    Pork shoulder presentation help

    I have my first competition next week in Alabama. For the pork shoulder competition do most people put pulled and sliced? Should I slice the money muscle, and include some chunks, and pulled? This is not a sanctioned event or anything, its is more a backyard competition, but there are 50 teams...
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    Brisket getting done early...

    I put on a 13 pound packer early morning at a temp of 230ish. Hit the stall from 149-157. When it hit 160 i foiled in a pan with a few ounces of beef broth. I was planning on letting rest for 4 hours and eat for dinner (5-6ish). It is 8:20 am now and im at 169 internal. Could i keep the pan in...
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    First time brisket cook time

    I am going to smoke a 12lb packer on my reverse flow smoker this weekend. I plan on wrapping at 160. I will try to keep the cooking temp at 225 in the smoker. I have read where a ballpark time per pound is 1 1/2 hrs. Is that figure based on not wrapping? What would it be roughly if i wrapped? Im...
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    120 gal build question

    i have a 120 gal tank I am in the beginning stages of a build with. The tank is 23”x67”. My firebox will be 24” square...which i know is overkill but it is what i had. I made a 250gal 5 years ago using feldons calc and the build turned out great. The calc tells me i need a 19” diameter half moon...
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    Red sauce question

    I am working on making my own red sauce. I have started with 1 1/2 cups ketchup, 1/2 cup white vinegar, 1/2 cup acv, brown sugar, spices. I heated up until it simmered and took it off. All i taste is ketchup on the front end and tartness of vinegar on the back. I tried adding more sugar but...
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