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  1. meridianman

    First Smoked Turkey

    I prepped and smoked my first turkey today. 15lb bird, brined in slaughterhouse poultry brine for about 24 hours, spatchcocked and dried overnight in the fridge, coated with rosemary butter and just a couple tablespoons of my typical rub. Smoke took 6:15 on a lump charcoal offset smoker with...
  2. meridianman

    Any advice for my first Pork Butt

    Hey there SMF'ers! This is my first time doing an overnight smoke or a Pork Butt for New Years so would love any advice. I purchased a Maverick ET-732 thermo (for my Christmas present of course :D) and picked up a 10lb butt. I have a Brinkmann Pitmaster Deluxe (side firebox style) and after...
  3. meridianman

    Back at it Baby Backs!

    Been a while on the forum, winter set in in Idaho and then we moved to South Carolina (which is awesome!). Had to sell my smoker before moving, picked up a new smoker yesterday from Craigslist and hitting it up today! Picked up a couple racks of St. Louis and trimmed 'em up down to Baby Backs...
  4. meridianman

    2x 1.8lb Picnic Porks stalled at 190

    I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)
  5. meridianman

    Smoked Pheasant

    Shot this pheasant on Wed afternoon, plucked and dry aged for 3 days in the fridge. Brined for about 17 hours, drying and now sticking it in a Hickory Smoke. Smoking on the first day of snow! Going to baste it with Agave nectar to get a nice sweetness. Stoked! Out in the field  Posed at home...
  6. meridianman

    Smoked Chuckar (Pheasant) question

    Hey all, I just started hunting and my buddy and I each shot a Chuckar this week. Chuckar's are medium-sized upland game birds, similar to a partridge and slightly smaller than a Pheasant. I took the advice of a guy who does a lot of game birds. Aged it 3 days, plucked it and brined it over...
  7. meridianman

    Melt in your mouth Tenderloin and Baby Back Ribs

    Headed off to Thailand for a month with my daughter and just finished a fast. So had to do one last smoke before I head out! Brined a couple Pork Tenderloins and seasoned with two different rubs to do a test. Then on a whim picked up some Baby Backs (2-1.5-1.5). The Tenderloin was so tender it...
  8. meridianman

    Brined Pork Loin and Dutch's Wicked Beans

    Did a Pork Loin a few weeks back and it was quite good. This time I'm going to try brining it first.  Does this sound like an okay recipe for a brine? 1/2 Gallon Water, 1 Cup Apple Juice, 1/2 Cup Apple Cider Vinegar, 1/2 Cup Kosher Salt, 1/2 Cup of Sugar, 1/4 Cup of Rub(with salt) Planning on...
  9. meridianman

    Baby Back Ribs at 8pm

    I think I might be slightly addicted... Starting some 2-2-1 Baby Back Ribs at 8pm. Looks like I will be eating tomorrow :)
  10. meridianman

    First Smoked Ribs

    Doing my first smoked ribs tomorrow! Got all my info here on SMF. Used the Pork Sticky and trimmed my own Spare Ribs down to St Louis Cut. Excited to see how they turn out. Thanks to all the SMF'ers!
  11. meridianman

    Giddyup Smokers!

    Howdy... My name's Jeremy. I currently live in Meridian, Idaho. (High Desert). Jesus led us here from California 5 years ago to help start a church , then he led us to South Thailand where we started another church , now he's got us back in Meridian to help again with the original church. I...
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