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. DustyJoe84

    Long brisket rest question

    I cooked a 12 lb (after trimming) brisket a few weeks ago and it ended up finishing way early. I pulled it off at 203° IT. I did the tried and true FTC method and held it for 6 hrs. When I went to slice it, it was still piping hot and I had difficulty getting slices because it wanted to just...
  2. DustyJoe84

    Salt Pork Belly

    Looking at the pork list online for my local meat market for some pork belly to do burnt ends with. I see they have "salt pork belly." My question is are pork belly burnt ends made with cured or uncured belly?
  3. DustyJoe84

    Been Wanting To Do Some!

    Been wanting to do a batch of ABT's. Decided to give them a go on a whim. One batch was cream cheese, cheddar and sausage. The other batch of filling my wife made up and included cream cheese, cheddar, banana pepper, spinach and Valentina hot sauce. They were delicious! The possibilities are...
  4. DustyJoe84

    Almost lost dinner

    Decided to try my hand at spatchcock chicken for dinner tonight. Everything went well until about 130° IT. I had just come back in from stirring the coal bed. About 10 minutes later I checked my wireless thermometer. Grate level temp reading 500°! Took a peek outside and smoke is pouring out of...
  5. DustyJoe84

    Cast Iron Seasoning

    I have inherited my wife's grandfather's cast iron skillets. I used one of them a couple times and it seems to have lost it's seasoning. I have tried to re season using a thin layer of Crisco and heating in my oven but I just can't get it to get that glossy layer that comes from a well seasoned...
  6. DustyJoe84

    First Go at Brisket

    Finally got around to smoking the brisket from my side of beef I got a year and a half ago. I'd estimate it's weight around 8 lbs. Brisket was rubbed with a custom blend I created and on the smoker at 250-275°. I didn't keep a very good log of this cook but some of the key points were how fast...
  7. DustyJoe84

    Trying a brisket soon

    Got this when I bought a side of beef a while back. I would estimate the weight at 8-10 lbs. I've never smoked a brisket before but the more I see other briskets on here, the more I think mine looks funny. I'm assuming this is cut in half and whoever bought the other half beef got the other...
  8. DustyJoe84

    AMNPS in an offset

    I know lots of folks use the AMNPS in an offset for cold smoking. But what about hot smoking? I have a Chargriller COS and am wondering if it is possible to burn briquettes or lump in the SFB and run the AMNPS tube or tray in the cook chamber with the meat? Will there be enough airflow to keep...
  9. DustyJoe84

    First Time Cooking Multiples

    My church is having a spring cleaning work day today and I got volunteered by my dear, sweet wife to cook for a group of 30-40 workers. I have a Chargriller COS and was nervous about fitting all the butts on my smoker. I don't like to cook near the firebox end normally because of the more...
  10. DustyJoe84

    Smokin' Pro Capacity

    My church is having a work day coming up in a couple weeks and my dear, sweet wife volunteered me to smoke some pork butts for pulled pork for all the workers at lunch time. I feel I am still a little "green" in the smoking realm to feed a small crowd but going to give it a shot! My question is...
  11. DustyJoe84

    Boneless leg of lamb...tough skin?

    First time smoking a couple small (2.5 lb) boneless legs of lamb this afternoon. Temp steady at 250ish using apple wood. Smoked for right at 2 hrs to IT of 140. Rested for an hour before slicing. Very tender and juicy meat but the skin was very tough. You could bite the meat off of it. What did...
  12. DustyJoe84

    Overnight Pulled Pork...

    I attempted my first pulled pork a few months ago when I was just a couple weeks into my journey into smoking meat. It turned out horrible because I was impatient and pulled it way before it was ready. I decided to give it another go yesterday. I bought some butts on sale a while back at...
  13. DustyJoe84

    Cheap offset mod idea...

    As I struggle to get my Chargriller to maintain temperature on this cold evening, an idea came to mind and I was wondering if anyone had tried it or if it would even work. I know lots of people use welding blankets to cover their smokers to help it hold temperature. Would it be possible to cut...
  14. DustyJoe84

    Smoking frozen meat

    My local grocery store has butts on sale for $.99/lb. I'm wanting to stock up, but I'm not sure when my next opportunity to smoke will be. If I leave them in their cryovac packages and freeze them, is there any trouble or anything I should be aware of when smoking them later, provided they are...
  15. DustyJoe84

    Beef back ribs w/ Q-View

    Despite the temps being in the low 20's I had the urge to get out and smoke something. I had a bunch of tree limbs to chop up from a storm a few weeks ago and figured if I have to be out doing that I might as well get something good out of it! My step dad is a meat cutter and his store doesn't...
  16. DustyJoe84

    Tips on Chuck Roast

    Since the Chiefs got knocked out of Super Bowl contention everyone I know locally is just kinda "meh" about the game now. No big parties going on so probably just going to be my wife and I staying home. I've got some chuck roast in the freezer from a side of beef we bought a while back and I'm...
  17. DustyJoe84

    Hickory vs Oak

    With a few smokes under my belt now I'm coming up with more questions. My first few smokes went really well using oak. I smoked some pork spare ribs a couple days ago and used hickory and noticed a tremendous difference in my experience. I feel like I was able to maintain more consistent...
  18. DustyJoe84

    A loaf of meat

    Was in the low 40's today and sunny. Couldn't help but get out and smoke something today! Didn't have a lot of time so went for a bacon wrapped meatloaf. The family loved it! My only complaint is that the bacon didn't crisp up at all. I cooked at around 250 most of the cook but cranked it up to...
  19. DustyJoe84

    Temperature Parameters?

    What do you guys like to set your alert parameters to on your wireless units? I'm cooking at 250° today and have mine set to alert at 300° on the top end and 225° on the low end. Just wondering what you all look for when it comes to temps.
  20. DustyJoe84

    What do you pay for wood?

    I am new to smoking and haven't found a reliable private party to buy wood from yet. Retail I pay about $20 for a 2/3 cu ft. bag of chunks. This is from a local BBQ store. Are there online vendors you like to use? And am I paying too much?
Top Bottom
Back
Clicky