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  1. thebarkhound

    Memorial Day weekend, smoking ahead of time

    Doing a 12# Butt and a 14# brisket for my sons for birthday tomorrow. I plan to fully cook the pork and pull it, then cool and fridge until tomorrow. Brisket Im going to go full cooked unwrapped, then foil rest and cool, then fridge overnight. Reheat the meat in a 300 degree oven and slice...
  2. thebarkhound

    Butterfly a Big Bird?

    Ive committed to smoking the Bird (~20lbs) this year for TG, and Im going to do a dry run this weekend. I am debating to butterfly the bird (split the back and unfold it on my Shirley's top rack. My theory is this position will hole moisture better, apply smoke better, and reduce cooking time...
  3. thebarkhound

    Beef cheek pizza

    Gonna try something different, little beef cheek pizza with caramelized red onions, gorgonzola and some honey. Beef cheeks im going to cook for 5 hours at 230ish and just go by feel. In for about an hour.
  4. thebarkhound

    Its 330 am time to smoke a butt!

    Smokers lit Butt's rubbed since yesterday Gonna do 250 until IT hits 200. I plan to wrap in foil at 140.
  5. thebarkhound

    Brand new custom shirley

    Drove down to Tuscaloosa this past weeked to truck this guy home. 24x50 reverse flow. Rotated warmer SS full length shelf. Paul and tyler are class act people with an awesome product. Got to season it this week for the maiden smoke for the weekend. Going to do a full packer, butt and few...
  6. thebarkhound

    Live smoking independence day

    Nothing says freedom like lighting the pit at 4 am Doing a whole day today, brisket, ribs and chicken, will post along the day, and keep this thread going. Looking to be a 11-12 hour cook in total. 5# brisket flat 4 racks baby backs 1 rack spare 32 chicken wings #1 make a plan, and work the...
  7. thebarkhound

    First all wood smoke

    So I've got a test all wood smoke going since about 9 this morning. Going all oak for this to just to get a baseline of how much flavor we're going to get. Keeping this smoke at about 250-275 to make sure its a clean burn. Small pieces of wood about 1.5" diameter that been seasoned 3/4 of the...
  8. thebarkhound

    Newcomer

    Hi All,  Newcomer here. I've been smoking on various gas grill's with success. Good Texas BBQ is hard to find where I live, and after spending time in West Tx, and San Antonio I can't seem to shake the addition.  Wife just got me a OK Joes Longhorn (its the 3/16" thick steel model) that seems...
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