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I put two 4.5 lb butts in the smoker yesterday. Temps in the high 60's, low humidity.
Smoker banging along between 225 and 235, depending on how stiff the wind was blowing.
Both butts on top rack of smoker.
Butt #1 reached I.T. of 160 in 3.5 hours.
Butt #2 was only at 145.
Butt #2 reached 158 -...
Big Labor Day sale on chicken qtrs this weekend, 45 cents/lb.
I was thinking of buying 2 bags / 20 lbs / about 25 - 28 qtrs.
I want to brine all of them for 2 hrs, pat dry and season, then
freeze them - 7 or 8 per bag. I'll use them all between now
and Thanksgiving in several different dishes...
Last night I posted a "Quick Question" about brining. Thanks to all who responded. My question was answered.
I brined 13 leg qtrs (skin loosened up) and 3 breasts skinless, for 2 hrs 15 min. in refrig.
Brine Recipe (nothing exotic)
1 gal water
1 cup reg table salt - Morton's
3/4 cup brown...
How long should I leave 13 leg quarters in brine solution???
They've been in for 1 hr 20 minutes. Sizes a little mixed,
from a 10# bulk bag.
1 gallon water
1 cup salt
3/4 cup brown sugar
Thanks in advance. I will smoke tomorrow afternoon when this rain clears out.
10# BB trimed and seasoned yesterday afternoon and spent the night in the fridge. Removed from fridge a couple of hrs before putting in smoker.
Dry Rub recipe:
6 Tbs Rebel BBQ Dry Rub
3 Tbs. Tony Chachere's
1 Tbs. Onion Pwd
1 Tbs. Garlic Pwd
3/4 Tbs. Ground Cinnamon
Water pan filled twice...
I've been on the sidelines here for a few months now.
And today is the day I decided to join your community.
Everything I've seen so far has been impressive; you've
actually helped me choose my new smoker, a Masterbuilt
Pro MDS 230S Dual Fuel Smoker.
So far I've smoked a 10# BB Bone-In and a...