Toggle sidebar

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.
  1. jdrouin

    Brisket Video

    Haven't posted anything in a while, but thought some of you might like my brother's recent video of my brisket smoking process. The footage was shot in April and he finished editing it today: I thought the background music was an excellent choice. Enjoy! Jeff
  2. jdrouin

    Smoking Small (Brisket & Tri-Tip)

    Hi Everyone, and happy Fathers' Day. Tomorrow I'm going to smoke a small brisket flat (1.8 lbs) and small tri-tip (1.2 lbs), as well as a small-ish (ca. 14") rack of baby back ribs. Given that the beef pieces are so small, how long do you think they'll take to cook (at 225*-240*), and what do...
  3. jdrouin

    Leg of Lamb -- Bone In & Brined

    Hi Everyone, What do you think about trimming leg of lamb if you're also brining it -- should I trim before or after brining? Does it make a difference? I was excited to score a 6lb, fresh leg of lamb with the bone in today. I'll be making a tea brine and a Greek dry rub, using these recipes...
  4. jdrouin

    Hello From Tulsa

    Hello Everyone, I'm totally new to smoking and joined the forum last Summer, but am just getting around to an introduction. Back in July I acquired an el-cheapo Brinkmann Vertical Charcoal Smoker that I've modified for better air flow. I'm thinking of trying to insulate it for better cook times...
  5. jdrouin

    Cook Time & Insulation?

    Hi Everyone, I've smoked pork shoulder twice now, and each time it has taken over 13 hours at consistent 220-235F chamber temps, in 85-95F weather, to bring the internal meat temp up to 190F (the temp I've been reading is ideal for removing from the cooker). The first shoulder was 3.5 lbs, the...
  6. jdrouin

    Maintaining Moisture

    Hi Everyone, I've been reading the forum for a while now and am making my first food-related post. The last time I smoked a 4.5lb shoulder, I got the meat temp up to 190F after more than 13 hours, and then wrapped it in foil for an hour. It pulled effortlessly, yet the meat wasn't as moist as...
  7. jdrouin

    Insulating a Brinkmann Vertical Smoker

    Hi Everyone, I'm new to the forum and about to purchase a Brinkmann vertical charcoal smoker as my first rig. I'd like to insulate this smoker for longer-lasting fires and better heat retention. I've seen that some people place fire bricks on the sides of the racks and the top. Others have...
Top Bottom
Back
Clicky