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  1. danigirl021

    My best pork butt!

    Great question. When pulling it, I noticed some mushy spots on the bottom but that is also where the fat cap was. I smoked it fat cap down because my heat source comes from underneath. Possibly could have been been from the ACV but didn't pay close enough attention to that to tell. I didn't...
  2. danigirl021

    My best pork butt!

    Thanks for the tip. I will check out the recommendation.
  3. danigirl021

    My best pork butt!

    Great question and I should have clarified that. I used about 3/4ths the bottle of apple juice and half cup of apple cider vinegar. I believe the bottle of apple juice was 36 oz. I will double check and let you know.
  4. danigirl021

    My best pork butt!

    If you soak it overnight let me know what you think.
  5. danigirl021

    My best pork butt!

    Decided to try something a bit different that what I normally do. Soaked an almost 9 pound pork butt in apple juice and apple cider vinegar over night. Rubbed it with my x-mas exchange gift (thanks phatbac!!!) apple and peach rub together. Smoked it up on my WSM. Went about 9 hours at 250...
  6. danigirl021

    Brisket Flat - Is there any hope to not dry out?

    I am trying this out tomorrow. I will let you know how it comes out.
  7. danigirl021

    My First Smoked Top Sirloin Roast

    Yes it does! I was actually thinking about using some cayenne but I am the only one in the house who likes it so I decided not to, but it makes sense to cut it down to just get a little flavor. I actually just picked up a bag of Mesquite wood and plan to use it on my next beef smoke. I might...
  8. danigirl021

    Brisket Flat - Is there any hope to not dry out?

    Yes this is good information. I will be keeping this in mind when I do my next one. Thanks
  9. danigirl021

    Ribs and polish sausage

    Thanks Zippy. Noted
  10. danigirl021

    My first time smoking anything

    I remember my first smoke. I was impatient, curious, excited, and nervous all together. On top of it all, I was hungry lol. I hope it turns out great. I would also agree don't separate until after you smoke.
  11. danigirl021

    Ribs and polish sausage

    It all looks so good. How do you make your polish?
  12. danigirl021

    My First Smoked Top Sirloin Roast

    Looks yummy. How big was that bad boy?
  13. danigirl021

    My First Smoked Top Sirloin Roast

    Internal temp was 135
  14. danigirl021

    Brisket Flat - Is there any hope to not dry out?

    Interesting. How does it turn out dry if it is undercooked? Never heard this before would love some insight. I did probe and it felt good at about 205 when I pulled it.
  15. danigirl021

    My First Smoked Top Sirloin Roast

    Thanks
  16. danigirl021

    My First Smoked Top Sirloin Roast

    Smoked my first sirloin roast. Was a small 3 lb roast which works for my small household. Was about a 2 hour smoke at about 240 on my WSM. Was a pretty windy day so hard to keep the temp a bit lower. Rubbed with oil and then some salt, pepper, garlic, and thyme. Used a couple chunks of hickory...
  17. danigirl021

    Wondering who smokes meat in the dead of winter. It might be me this year. lol

    Wondering who smokes meat in the dead of winter. It might be me this year. lol
  18. danigirl021

    Brisket Flat - Is there any hope to not dry out?

    Thanks. I will take a look.
  19. danigirl021

    Brisket Flat - Is there any hope to not dry out?

    Great tips I will have to try this.
  20. danigirl021

    Brisket Flat - Is there any hope to not dry out?

    I did foil the top. I am wondering if it wasn't tight enough because I had the probe there. Thanks for the tip on checking around 190.
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