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  1. The Smokin' Canuck

    Bday Pulled pork

    End results!! Delicious
  2. The Smokin' Canuck

    Big Bald Brown Sugar Belly!

    Love that smoker!! I'm jealous lol
  3. The Smokin' Canuck

    Sous vide and smoked pork butt.

    First I've heard of the SV + smoking method, end result looks awesome
  4. The Smokin' Canuck

    Bday Pulled pork

    Thank you fellas, the pork shoulder is currently 140° IT and the wind is not affecting the smoker temp at all....holding strong at 250°
  5. The Smokin' Canuck

    A liitle Confused....

    That's why you sir are labeld a master if the pit! Good info
  6. The Smokin' Canuck

    A liitle Confused....

    Yup that is definitely confusing. Maybe the label was supposed to read "uncooked"??
  7. The Smokin' Canuck

    Bday Pulled pork

    Morning all.....picked up a 4.5lb pork shoulder this week so I decided to do pulled pork in my Bradley for my bday. Injected the shoulder last night, rubbed with mustard and my own rub. In the smoker this morning at 8:30am.....should be a good bday supper to enjoy while watching the Nascar...
  8. The Smokin' Canuck

    First Turkey, Weird Stuff Happened??

    Hey all, new to the forum so just sorting thru old posts. I've done several turkeys in my Bradley smoker starting out with a brine for 24hrs and never had skin that dark! The skin always seems to turn out rubbery for me too...temp just isn't high enough to achieve the crispy skin. If you finish...
  9. The Smokin' Canuck

    What to do with leftover brisket?

    Pot pie is a great idea! I usually use it for breakfast hash, mixed with some mac n' cheese or just on a bun. Anyway you choose I dont think you can go wrong
  10. The Smokin' Canuck

    Top round roast and overnight pulled pork

    Looks like a good sammie! What is a reverse sear?
  11. The Smokin' Canuck

    MES Temp Struggles When Meat is Added

    I agree bear....i meant more bring the temp up from fridge temp. Especially ok for beef but not poultry or pork. Cold meat in the smoker leads to uneven cooking IMO
  12. The Smokin' Canuck

    MES Temp Struggles When Meat is Added

    I have similar issues with my Bradley electric smoker so maybe I can add a few things. 1. Add a couple fire bricks on the bottom of the smoker to absorb heat and hold it. 2. Use a good heavy duty extension cord if you're using one as a cheap cord will effect the smoker. 3. If you're not already...
  13. The Smokin' Canuck

    Hello from Canada

    Hey all, Just joined after searching for a recipe on smoked blade roast and I stumbled on this amazing looking site! Why couldn't I have found this before!?! As the title suggests I'm from Canada; southern Ontario to be exact. I've been producing smoked meats outta my Bradley electric smoker...
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