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  1. Bob The Pitmaster

    Hickory Smoked Chilli

    Ingredients 1.5 pounds of ground chuck. 1-14.5 ounce can of tomato paste. 1-can of dark red kidney beans. 1-can of black beans. 1-can of chili beans in chili sauce. 1-can of lucks pinto beans, flavored with pork. 2-cans of diced tomatoes with green chilies. 1-can of diced tomatoes...
  2. Bob The Pitmaster

    Smoked Denver Cut

    This is a pretty good explanation about Denver cut. I hope that's ok to post links. Remove if it's not https://theartofsmokeandgrill.com/become-a-pitmaster/what-is-denver-cut/
  3. Bob The Pitmaster

    Smoked Denver Cut

    Denver cut. 2 hours at 248°F till 134°F IT. Smoked with cherry wood.
  4. Bob The Pitmaster

    Smoked Picanha I made yesterday

    Sirloin cap in English. Picanha is the Brazillian name
  5. Bob The Pitmaster

    Smoked Picanha I made yesterday

    Thanks. My first post here Texas ✌
  6. Bob The Pitmaster

    Smoked Picanha I made yesterday

    Salt. Pepper. 1. 2 hours at 250F , fat cap side down 2. Flip to fat cap up and smoke for 45 mins. 3. Pull out at desired temp. 4. Let rest 20 minutes. 5. Grab a beer and enjoy!
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