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  1. john brennan

    Bacon cure - did I screw up?

    So I have an 11lb pork belly. I know its 1 teaspoon of curing salt per 5lbs of meat (which would be 2 teaspoons basically).... BUT! What if, (and I mean whoops), if I did 2 tablespoons instead? I just thought of this tonight. Been curing for 2 days. Any thoughts on how to proceed?
  2. john brennan

    Mid-Cure of Brisket for Pastrami, Need advice

    So I'm in the middle of curing a brisket for pastrami. I used 1 gal. of water, boiled 1/2 gal with a cup of sea salt in it, added a white onion, garlic, and insta cur no 1. Brisket 13.5lbs, used 3 tsp of insta cure. Read it was 1 tsp for 5lbs before. I opened the brisket today, and granted...
  3. john brennan

    NW Ohio - Best places to buy wood

    Hi everyone, I have the 3 in 1 Combo Oklahoma Joe's smoker... the weather is starting to get cooler and it takes a bit more wood to make run the smoker than chunks. I want to buy some mesquite and hickory mini logs. Anyone have any recommendations on where to buy hickory or mesquite logs online...
  4. john brennan

    Information/suggestion on smoking sausage

    So the wife and I have a kitchen aid mixer. Been thing about getting the meat grinder attachment as well as the sausage stuffing one too, I currently have an Oklahoma Joe's smoker half propane half offset, I want to try smoking sausage but not sure what to expect, does it come out done and...
  5. john brennan

    Smoking brisket #2 for Saturday - Need advice

    So I bought this brisket from Costco earlier today. Going to be cooking it on Saturday. Its 13.2lbs, seemed fairly flexible, and was the most financially reasonable choice while at the store.  I have a WSM smoker and this thing is just a tad too long to fit on it. Planning on 225-250 with apple...
  6. john brennan

    Pork Shoulder/Butt injection & bark

    Hi everyone, Next week I'm going to be smoking a 8lb bone in pork shoulder (or butt....can't remember). I've had decent success smoking two pork butts before.I have a couple questions regarding injections and getting a good looking bark. I have an 18.5" Weber Smokey Mountain Smoker. ...
  7. john brennan

    Pork Shoulder - 4 pound - cooking time question

    Hi everyone!  I've smoked a pork shoulder last summer and it turned out incredible. One of the best pieces of meat I've cooked in the smoker before. I'm comfortable with temperatures, injecting, seasoning, when to wrap, and when to pull. I have not cooked a 4 pound piece of pork before...
  8. john brennan

    First Brisket Update - Cooked on 1/1/15

    Hello everyone! I asked a few days prior to new years about some tips regarding brisket and my overall game plan. Well the results turned out great. Wanted to share my experience with everyone.  I rubbed the brisket down with mustard and seasoned about 3.5 hours before placing on the smoker...
  9. john brennan

    1st Brisket Smoke - My plan

    Hi everyone! I hope everyone had a wonderful holiday. I'm planning on smoking my first brisket on New Years day (yes I know people say you should have pork, but its what the wife wanted!).  I picked up a 4.75lb brisket from Costco. This is my gameplan:  Optional (looking for input on this...
  10. john brennan

    Weber Charcoal Smoker 18.5" Heat Control

    Yesterday was my first attempt at cooking a 3lb pork shoulder for my family and myself. All and all it turned out great and was very pleased. I only had one minor "hiccup" in the whole process, which didn't turn out to be that big of a deal because in the end the meat was cooked perfectly and...
  11. john brennan

    2.5 - 3lb Pork Shoulder

    So after reading the pork sticky, and a few threads I think I have a decent grasp on what to do with the pork shoulder. Is it appropriate to use an injection with the pork shoulder or is that something I shouldn't do? If it is something that is appropriate when should I inject it? 12 hours...
  12. john brennan

    Weber Charcoal Smoker - 18.5" ; Inconsistancies, and Novice Issues - Please Advise!

    Greetings everyone! In advance I would like to thank you for reading my thread. Any assistance would be greatly be appreciated. My Comforts: Recipe - I feel I can handle and modify this area of my smoking/cooking craft. I haven't ate anything that has tasted, well, like total "crap". My...
  13. john brennan

    Different wood chips, same taste.

    So I've been using my electric smoker for about 2 yrs now. Great with chicken wings, and other smaller meats however I've been hitting a couple of road blocks. 1) larger meats that take several hours; if I want to smoke some pork that I know will take 8-10hrs, but I have to keep changing the...
  14. john brennan

    Electric vs Wood

    So I have had an electric smoker for about 2yrs and would consider myself a novice still with smoking. Chicken wings, and smaller items I can cook well in my electric smoker. I've had a problem with larger meats because my electric smoker doesn't have a side chip loader, so if I need to add...
  15. john brennan

    Meat Temp

    Greetings all!  I'm having some issues and hoping to get some help from the community.  I have a masterbuilt 30" (looks like a mini fridge) smoker.   Currently trying to smoke a pork butt.   I brined it in water, salt, and sugar (nothing fancy). Used a dry rub which I got out of a book on...
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