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. mommytanya

    My second pork butt attempt

    I'm 6 hours into my second pork butt and everything's going great! Rubbed it yesterday at about 11 am. Took it out of the fridge at 2 this morning. Fired up my camp chef at 5 and had my 7.5lb butt in at 5:30. I think I've hit the stall at 160* but I'm going to be patient. Guests don't arrive...
  2. mommytanya

    First brisket starts badly

    I really hope this isn't an indication of how my brisket is going to go all day. I woke up at 3 to take the meat out of the fridge and soak the wood. But then I couldn't fall back asleep. So after tossing and turning for an hour I decided to just get started. Turned on the smoker at 4:05...
  3. mommytanya

    Should I cut my brisket in half?

    I went to a local meat distributor and bought a 10lb brisket not realizing how big it would be. Would it be better to cut it into 2 5lbers? Will they cook faster? I'm stoked to try out my first brisket.
  4. mommytanya

    My first pork butt!

    I finally got to use my smoker for the first time yesterday (aside from seasoning it). I decided to do a pork butt and followed the step by step instruction provided by Bearcarver. Put a rub on the 7lb pork butt at 11 pm (next time I'm going to let it sit longer). Woke up at 4 to take it out...
  5. mommytanya

    Brand speaking new in Sal Lake City.

    Hi all I'm Tanya. I live in SLC utah and I've just recently purchased my very first smoker. After much research I bought a camp chef 18" propane smoke vault. I had Home Depot assemble it for me and brought it home today. It's being seasoned as we speak. I wiped it down, sprayed oil, added water...
Top Bottom
Back
Clicky