Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Second time doing a brisket
After failing on my first attempt at a brisket a few years ago, I had the urge to try another one. So I picked up a 6.5 lb flat the other day and rubbed it with a generic rub for beef last night. This morning I got the WSM fired up and threw the brisket on with some split chicken breasts with a... -
More pork from Iowa, Help with some left over rib meat please
It was another nice day in Iowa, mid 50s with little to no wind. So I took advantage of the weather and my smoker. Got a pork butt and a couple baby backs. For the butt I did my usual cupboard spice rub, ie about 10 different spices. Let it sit for 24hrs in the fridge and got it put on the... -
Pork Loin with three different rubs
Bought two 9 plus center cut pork loins when they were on sale and froze them for a smoke at a later date. Well today here in Iowa the temperature is in the 50s, so I thought why not. I let them thaw in the refrigerator for a few days. Rubbed them a couple of different ways and let them sit in... -
Pork Loin with three diiferent rubs
Bought two 9 plus center cut pork loins when they were on sale and froze them for a smoke at a later date. Well today here in Iowa the temperature is in the 50s, so I thought why not. I let them thaw in the refrigerator for a few days. Rubbed them a couple of different ways and let them sit in... -
Here in Iowa
My name is Andy and I live in West Des Moines, IA. I joined SMF actually a few months ago and now just getting to introduce myself on here. I am a Paramedic and been doing for about 7 years. I work a 24 on 48 off type schedule; it works out to 10 days a month. Started smoking on a Weber...
