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  1. connieskarda

    Smoking a Big Bird... NEED ADVICE

    So you should put the maverick probe in the thigh? What is spatchcock?
  2. connieskarda

    First Smoked Turkey (QVIEW)

    Your turkey looks delish!  We;re going to smoke our 10 lb. turkey, too.  So 165 degrees is done?  It took 4 hrs to get your 12 pounder to 165?  I'm just trying to figure how much time it will take. I was just going to salt it really good over night and put some spice rub on it.   Did the lemon...
  3. connieskarda

    Freedom Brisket!

    I went back and updated my original post, but not sure it "took."  I looked at your profile and saw that you are AirForce!!!  My dad was in the 8th AF, 398th Bomb Group, 601st squadron, B-17 flt. engineer/turret gunner.  Again Thank You For Your Service, and Happy 4th! Your brisket looks...
  4. connieskarda

    Freedom Brisket!

    So sorry about Cooper.  I feel your heartbreak. Your brisket looks great.  I have a 7 lb. brisket that I will rub this afternoon(I make my own rub, so I don't think it's too heavy on the salt), and put on smoker tomorrow, then plan on finishing it up in the oven at 300 degrees until I get an...
  5. connieskarda

    Pork ribs

    Jim's baby backs came out perfect! I put some of my dry rub on, and jim smoked them with apple chips on the Brinkman smoker with water pan for 4 hours. We then baked them in the oven on a rack and cookie sheet covered with foil for 15 minutes at 300 degrees, then 1 hour and 45 min. at 225...
  6. connieskarda

    electric smoker

    The pork shoulder turned out delicious!  Jim smoked it 12 hours, and the next morning I put it in the oven at 225 for about 3 hrs. to reheat it.  The electric smoker he used has a water pan, that's what I meant when I called it a water smoker.  Jim said the temp in the smoker was around 240...
  7. connieskarda

    electric smoker

    Hi All, Connie Skarda from Dallas, Texas.  Jim Martin and I have a Brinkman electric water smoker.  I bought an 8.35 lb. pork shoulder and want to know how long to smoke it for sliced pork.  I've heard 1/5-2 hours per lb.  That's a whopping 16 hrs?  Wow?  We use apple wood chips at this time...
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