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  1. Z

    Risked help!

    Thank you very much for all the help!!! Merry Christmas!!
  2. Z

    Risked help!

    Masterbuilt electric
  3. Z

    Risked help!

    He texted me how he does it, but I think he’s leaving some stuff out, ha
  4. Z

    Risked help!

    It’s def still edible, but not like others I’ve had in the past. Moistures def wasn’t there. I haven’t tested the accuracy 100% on the prob and I will def add some liquid for the nest one. I was following a recipe my cousin gave me and his are ridiculous!!! Apparently there is something he...
  5. Z

    Risked help!

    Sorry, yes, brisket. I cut most of the fat cap off, was that my problem? I used the thermometer in the smoker.
  6. Z

    Risked help!

    okay, I don’t know what I am doing wrong... I’ve read so many recipes and I pretty much followed the rules and it’s not working. I did not use a rub, just salt and pepper, brought the meat to room temp, 225 for about 8 hours until it hit 170, took it out and wrapped in butcher paper, back in...
  7. Z

    First Time Smoking Ribs

    Thanks guys, i'll try it again!
  8. Z

    First Time Smoking Ribs

    Spare
  9. Z

    First Time Smoking Ribs

    What's up guys!?! and ladies!! Okay, so I smoked my first ribs... I have pork shoulder down pat, but this was my first rack of ribs. The woman was very pleased, but I wasn't too happy with them. I did 2 racks to try slightly different techniques. 1 rack I used mustard and then rub, the...
  10. Z

    starting my biggest pp smoke ever

    Excellent job sir!!!!!!!!!
  11. Z

    starting my biggest pp smoke ever

    I want one of those cambros! But, I don’t know if I would ever have a need for it. LOL
  12. Z

    New Smoker, New to Smoking. Love Seafood and spicy! TIPS NEEDED!

    Welcome! My first smoked fish was salmon. I kept it simple and it turned out pretty damn good. Used the Jack Daniels wood chips from Wally World (Walmart), took a salmon filet, skin on, topped meat side with brown sugar. Smoked at 200 until internal temp was about 160, I think it was about 2...
  13. Z

    Whole spare ribs, to wrap or not to wrap?

    I am in the same boat, to wrap or not to wrap?! I also read quite a few things about "to mustard or not to mustard". HA HA I already know smoking is all about personal preference, but I still like to know WHY people are doing certain things. I do know mustard does help produce more bark, at...
  14. Z

    starting my biggest pp smoke ever

    WE want some pics of the finished product!
  15. Z

    Testing some ideas

    Thank you sir! With the pork there were some differences in flavor, especially the one I injected with the southwest marinade. And of course, the brown sugar makes a difference. With the chicken, I will def explore more with some different flavor brines! I see quite a few restaurants using...
  16. Z

    Testing some ideas

    Straight. I used the Bragg Organic raw Apple Cider Vinegar. I think our favorite was the piece I injected with the apple vinegar, apple juice and rub mixture then the brown sugar and rub coating.
  17. Z

    Brisket for the weekend

    Looks good!
  18. Z

    Testing some ideas

    Good morning! Okay, so over the weekend I did some testing. I took some boneless country style ribs (cut thick) and tried different injections and different rubs. I also took some chicken thighs and tried them. Here is what I had: Pork 1 - McCormicks Southwest marinade injection, plain rub...
  19. Z

    New from Delaware

    Thanks everyone!
  20. Z

    New from Delaware

    Hello! Just like all the rest, I am pretty new to smoking. I am borrowing my dad's 30" Masterbuilt for the time being. My first smoke - I took a pork shoulder, injected with apple juice, then rubbed with yellow mustard and dry rub. The dry rub I am using is Weber Coffee Rub mixed with some...
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