Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Bought a fresh raw Beef and Pork Braciole from market. Decided to smoke then simmer.
Stupid good. Stupid Easy. Smoked at 220 for 1.5 hours. Low simmered the sauce simultaneously. Then finished in by simmering altogether in pan. Both equally good.
Also took some raw jalepeno poppers added Curry...
Oh wow!! Love the tallow idea. So really, fridge and then vacuum seal? Don’t lose freshness that way instead of going straight to freezing?
also a few people have mentioned finish with juice. I’ve never done that. What juices are the go to?
Not sure on weight except the butt.
30lbs, precooked Butt, 50-60 drummies,and 50-60 brats. Bunch of sides too. Thinking will allow everyone two sandwiches and one of each add on meat knowing not everyone will take a brat or drummie.
Thanks! Yep, gonna keep the juice to add to bag when sealing.
I wasn’t planning on a finishing sauce. Usually just serve dry alongside few bbq sauce choices. Would y’all suggest to with the freezing?
I have the 1050. I scored a floor model as well and still can’t believe it. I frankensteined a perfect one from the three floor models that had little things here and there with floor model tools lol. My wife was pretty embarrassed.
Don’t worry, you will figure out the wood part.
essentially I...
I am super honored to not only be hosting my Father in Laws 60th, but also providing the bbq. I’ve been smoking for about 4-5 years now. I love the process and think I’m “okay” at it, but everyone else seems to love my bbq.
Thought I’d share the endeavor as it will be my largest cook ever...
Smoked some wings to watch the games yesterday. Came out unreal.
Dry with paper towel, add rub (mines homemade)
Cook for 2 hours, at 225-240
Pull and sauce. I doctor up Frank’s Buffalo Wing Sauce. I love that it has no butter.
Throw back in smoked for 20 minutes
Broil on high for 5 minutes to...
My best one yet. Turkeys on Thanksgiving we’re great too, but they cooked super fast, which was weird. Usually I’m at 40 min per lb. they went around 30 minutes. Still can’t go wrong with a smoked turkey.
Ah, sorry. Once the week hit it never stopped. Turned out great. I dry brine with salt and garlic, and here’s my rub recipe.
Thanksgiving Rub
Ingredients
3 Tablespoons brown sugar
2 Tablespoons smoked paprika
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
1...
Practice makes perfect! So it’s become my annual tradition to do a practice bird on Sunday before hosting 30+ people and 3 birds on Thanksgiving.
Wife uses the carcass to make an AMAZING smoked gravy to go with Thanksgiving.
This is a 11.6 lb Turkey. I try to stay between 10-12 for my smoked...