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  1. worm304

    Is my brisket going to get freezer burn?

    So I went and bought a prime brisket from costco last night. All was fine but in my transporting it home there must a been a tiny whole punctured in the cryovac pack. Since I am not smoking it until super bowl sunday I had to freeze it. I woke up this morning and there was frost on the...
  2. worm304

    Need some help on these big ol pork shanks...

    So my neighbor handed me these to smoke today. I have never done shanks so I was wondering if anyone had advice on temp and approximate time? I was thinking 225 for about 4 hours and wrap like I do pulled pork, bump temp to 250, and let them him 195. Thanks in advance!
  3. worm304

    Super Bowl Brisket! pic heavy

    Hello, gents! I figured I would share this brisket I was proud of. Tried some new things on this one. Started out with a 14lb. My little helper loves to cook it with me but won't eat it. First time I partially separated the point and took most of the fat off. It was pretty thin in the...
  4. worm304

    Need some help with this odd half a brisket.

    Good morning!! So long story short I ended up with this 10lb. half brisket from Costco where they cut off most of the flat. It was packaged fat cap down so I couldn't see it. The "shark fin" (as I will call it for lack of knowing the name of the muscle) is bigger than I have seen and I...
  5. worm304

    Smoked and the AIR fried wings??

    So I am getting an air fryer for christmas from the in-laws. Has anyone attempted to smoke and then air fry wings? If so, could you share the process? Thanks!!
  6. worm304

    My chili always finishes bottom of the barrel. :(

    So my large group of friends always has an after holidays chili cook off. My chili is never good and can't seem to get it right. Last year I even used brisket point. There are millions of chili recipes but I was curious to see if anyone had a recipe they swear by. I do have left over brisket...
  7. worm304

    Some spares on the lang 36

    Pork right not seems to be cheap, and I love it. I picked up one of the better 3 packs of spares from costco that I have gotten in some time. All nice and meaty with pretty solid marbling and fat content. Seasoned with a concoction I have been modifying and working on. I decided I don't...
  8. worm304

    Neighbor said he would buy meat if I would smoke it. No convincing needed.

    Filling up the Lang 36 today. Should be packed to the gills. My neighbor on the other side handed me 2 racks of baby backs. Sooooo today will be 2 racks of spares, 2 racks of baby backs, 2/3 of the belly cubed up for burnt ends, and 1 spatchcock chicken. First time I'm using the top shelf...
  9. worm304

    Kingsford hickory charcoal in a WSM?

    So Kingsford was bogo at Publix and they only had one bag of the original so I picked up one bag of the hickory. Anyone ever used this in their WSM? And if so what were the results like? I'm doing 2 pork butts for my fantasy draft this weekend and didn't know if I should experiment when feeding...
  10. worm304

    Another lang question.

    So I have my 36 patio dialed in. It's holding consistent temps with nothing but clean heat. My question is how would I approach getting a heavier smoke flavor on my meat? I'm using 50/50 oak and hickory. I did some ribs and chicken legs today and I couldn't taste much smoke flavor on the...
  11. worm304

    The chronicles of my summer eating pt. deux

    6/4-6/5 Had some tails and shrimp left over from the boil so I made a chowder. Green onion, cream of mushroom and potato, cream cheese, butter, half and half, Cajun seasoning. Not the healthiest thing on earth but definitely delicious. I had a pork picnic burning a hole in the freezer so...
  12. worm304

    The chronicles of my summer eating pt.1

    This past Friday was the last day of school here in good ol Florida and being that I am a teacher I decided to get pretty busy last weekend to celebrate. I am planning to document my exploits to the best of my ability and share with you fine folks. Let us begin.... Saturday, 6/1 I did some...
  13. worm304

    Need help with how to make a sauce with these ingredients.

    So I ate at this BBQ joint in South Carolina a couples years back and took a pic of this recipe they had for a sauce I liked. Can anyone help with how I might go about cooking it up? Thanks!!
  14. worm304

    Finally got the Lang dialed in. Here's some baby backs.

    3 pack of costco baby backs from this past weekend. Seasoned up with a combo of jeff's and squeal like a pig rubs. Fired up the lang around 11 am. About 3 hours in. Held between 250-275 on the dial. I have a little more tinkering to do but for the most part it was a split every 45 or...
  15. worm304

    Another prime rib thread.

    Picked up a 6 lb. Prime rib from Publix. Easter is always their best price. $6.99/lb. Seasoned with 2 commercial rubs. My family's seasoning inc. prime rib rub and 4 rivers bbq brisket rub. Let it sit out for and hour and a half before throwing it on. 225 on the WSM with oak wood. Put...
  16. worm304

    Dead oak tree

    So, my wife is in property management. There is a dead oak tree on one of her properties that has to come down. Seems as if I may have my hands on more oak than I know what to do with. My question is, is it good or bad if it's dead? If it's dead from a disease is that something I want to...
  17. worm304

    Lang owners, what should I know?

    So I've been told that I am allowed to purchase a lang 36 for my 40th. I couldn't be more thrilled!! I've been browsing around reading lang posts but I'm wondering what ya'll have to say in regards to things I should know before it arrives. I'm planning on doing AL's simple mods for even...
  18. worm304

    11 lb. Picnic with pics!

    So whole picnic was still on sale at ye ol Publix so decided to skin one and do some pulled. Rubbed with "squel like a pig" pork rub I came across on YouTube. I like the rub but did cut the pepper in half. Sprinkled with raw sugar and then on the WSM with digiq and oak wood at midnight last...
  19. worm304

    Turkey Brine with Curing Salt question plus other turkey ques.

    So I usually do slaughter house brine for my thanksgiving bird. This year will be the first time I smoke a whole bird. I usually do a whole bird in the oven and smoke a breast. I have been reading that adding curing salt #1 to brine will add a unique flavor that people love. So if I am not...
  20. worm304

    Brisket Chili Recipe

    I stole this recipe from another site and figured I would share. It looked pretty solid so I am planning on using that chunk of vac sealed brisket that has been burning a whole in my freezer. 3 cups celery, chopped 3 small jalapenos, thinly sliced 3 purple onions, chopped Sauté the...
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