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Finished and sampled my 2nd brisket ever. I will say, its light years ahead of my first.
It was on for 16 hours and when I pulled it, it was 201-202 in the point and probe tender. The flat didn't feel as tender, but I pulled it out of precaution. However, upon slicing - it failed the pull test...
I'm betting I already know the answer, but just in case. I discovered the grocery store has choice brisket at $2.99/lb and my neighbors asked me if I could smoke one up for their sons birthday in a few weeks. I assume I can freeze it like any other beef and it'll be fine? Brisket is finicky...
Does anyone know who actually makes the Cabelas brand smoker? I bought one used in April 2019 and it worked flawlessly until the last time I used it, which was September. Then we moved and it sat until recently when I fired it up to use it. It struggled to get over 250 that night and now...
Doing an almost last minute whole chicken today. I say last minute because I think it was just pulled from the freezer yesterday. I put it in a brine last night to help with flavor (I hope) and help with thawing.
My question is if it's still cold in the middle, will it just extend the cook...
Recently got my new Weber Kettle so doing a rack of ribs on them to see if I notice a difference between that and my pellet smoker. Same rub, same process, same everything except the smoker itself. Besides, what better to do on a Sunday than make ribs :)
My old basic Weber grill has seen better days and I'm thinking seriously about replacing it. Has anyone used the WalMart brand - Expert Grill I think is the name. Are they worth the money or spend the extra money for the Weber?
I really considered an Oklahoma Joe Highland, but that's just out...
Did my first brisket last weekend. I trimmed it the best I could, I had a hard time with some of the fat on the bottom - I blame my knife on that one. Put some rub on it and it let sit in the fridge overnight.
Got up Sunday, had it on by 530 at 250 degrees. I covered in a foil pan once it...
Has anyone trimmed the fat cap on pork shoulders? I feel like the last few butts I've smoked up have come out extra fatty in the end.
Or should I try smoking fat side up? I normally go fat side down and wrap in the 165 range. I'm going to look over my next one better and may consider taking...
I was asked if I could make pulled pork for my boys Boy Scout Blue and Gold banquet, I said sure why not. I've found a few formulas to give rough amount of meat needed.
From what I've found and figured up, I think I need about 50 lbs (last year had 125 people, I was told to plan for 150 or so)...
Through a miscommunication with my wife, she pulled a shoulder out of the freezer to thaw since I mentioned making pulled pork. I don't expect it to be fully thawed when I put it on the smoker.
My question is everything will be fine, right? Not being thawed completely just adds to the cook...
Hi everybody! (Hi Dr Nick!... hopefully someone gets that reference otherwise I look like an idiot haha)
I've been into smoking for about 8 months, been lurking here for 4 or 5 and finally decided to register and post. Been a charcoal griller for quite some time and currently have 2 pellet...