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  1. mike nwpa

    dry brine pork butt

    Can you dry brine pork butt and if so what is the proper technique. Looking to try it if it works as well as injecting.
  2. mike nwpa

    Venison pastrami from steaks

    Can you make pastrami from venison steaks, i am out of roasts. I tried it for the first time today and had i known would have saved the roasts.
  3. mike nwpa

    Need a new smoker

    My master built 40 inch smoker died after several good years. Now I need a new smoker. I was looking for a step up and need advice. I was looking at the smokin it 3D. Does anyone have any experience with it or another brand in the same price range. Thanks in advance.
  4. mike nwpa

    Brisket point question

    I was planning on smoking a whole packer brisket tonight for a party tomorrow, the brisket was being supplied by my aunt.  Instead of a whole brisket she brought two points with a little of the flat still attached.  They were cut right behind the end of the point.  I've only cooked brisket once...
  5. mike nwpa

    Spare ribs way too tender

    I smoked spare ribs today using 3-2-1 method in my electric smoker at around 220.  I marinated all night then on the smoker this morning.  The flavor was good but they were way too fall of the bone tender.  This did not seem right.  What should I have changed or done differently to firm them up?
  6. mike nwpa

    Foil or not?

    Going to try to smoke salmon for the first time.  Should I put foil under the meat or not?  And any quick advice on temp and time would also be appreciated.
  7. mike nwpa

    New to cooking period

    Hello all.  I am new to cooking in general not just smoking so I may need a lot of help.
  8. mike nwpa

    New to smoking and want to smoke ribs

    Hello, I am very new to this and bought a 40in Master Forge Electric Smoker.  I want to smoke ribs for a party in a few weeks and would appreciate any easy beginner advice you nwould have to offer as far as temp to smoke at and times or anything else you feel is important. Thanks
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