Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
A
Pig Head
We ended up having a real late dinner with the kids church group running long. The broiler on low for 5-10 did crisp up the skin nicely and that was very good and crispy. Overall impression the meat was good but not great. There was just so much fat it made it hard to separate the fat from... -
A
Pig Head
Just finished. It took 9.5 hours but I was out Christmas shopping and it sat at 225 for 4 hours instead of my planned 2. Rode 300-325 the rest of the way. I didn't get crispy skin but I don't think the 2 extra hours at 225 was the reason why. The things is dripping juice everywhere I poke... -
A
Pig Head
That pozile looks delicious, I just might have to do that with the 2nd head. I mean that looks really good. The men around here aren't too squeamish the girls I'm not so sure about. Me and the boy are each taking an eyeball dipped in hot sauce. I'll probably give the brains a small taste... -
A
Pig Head
Alright the hog head is on. Starting out at 225 for 2-3 hours to get some smoke on then I'm going to shoot for 275-300 to get that nice crispy skin. Think I'll see how it goes and let it get a little hotter 200 or so in the cheek on the advice I got here. Would be nice if all that meat just... -
A
Pig Head
Here goes nothing, but at least it'll be interesting. Got a 15# pig head seasoned and in the fridge ready to go on the Weber smokey mountain tomorrow. Seasoned it with the usual homemade pulled pork rub but no sugar. Saw these heads last week at Walmart and didn't think too much of it but... -
A
1st Brisket w Q-view
Ya I opened the wrap and let it sit out for 15-20 minutes before I put it in the cooler -
A
1st Brisket w Q-view
I may just have to try the next one unwrapped. My only concern though is if that could dry it out more -
A
1st Brisket w Q-view
Didn't get a pic of the slices. The flat ended up a little overcooked and falling apart. First cuts were a little dry and got moister as I went. Towards the pount the flat was very moist but still falling part. More of a chopping than slicing meat. The point was great. Overall a decent... -
A
Help with black, acrid ribs in smokin-it #1
Smokin it #3 owner here. Definitely weigh your wood. Lots of people say 6oz of wood max for large cuts of meat but I find that's not enough. We generally will go up to 10 oz of wood for ribs and butt never done a brisket on t here and probably won't ever, but anything over that can get bitter... -
A
Supply chain issues
Prices out here in CA while already insane have gone through the roof. Nothing has been crazy except for the last month. Walmart is charging $20/lb for ribeye and it's not even good ribeye. But nothing out here is changing anytime soon. Spare ribs and st Louis cut Smithfields jumped from...- Ackmack78
- Post #31
- Forum: General Discussion
-
A
1st Brisket w Q-view
I let it ride till everything probed tender, got a real nice wubba out of it. I had bark on the few spots that look bare but I unwrapped it to get a peek when I was deciding whether to let it ride and the rewrap looks like it took off those pieces. But so far I'm glad I did let it ride. 3.5... -
A
1st Brisket w Q-view
We're getting there. But not sure what to do here. Everything is butter except for the one really thick part of the flat. It's tender but definitely still has a little resistance. But I'm worried waiting for that last part to hit tender will overcook the rest. Everything else has absolutely... -
A
1st Brisket w Q-view
So we're wrapped and back on the smoker. I waited till it hit the 180s to wrap, the fat didn't seem rendered down all that great at 165. It cooked a little quicker than I expected and there really wasn't much of a stall. I did spritz a couple times but didn't really worry about it too much. 4... -
A
1st Brisket w Q-view
We'll see how it goes, technically the 2nd one but we don't talk about the first one. Planning on throwing this on the WSM at 6pm tonight for dinner tomorrow at 6. Shooting for 225 and wrapping in paper, may bump it up to 250 when I wake up. Plan is to do this one low and slow and the next one... -
A
Family Addition expected Thursday
Man those look good, never really thought about smoking meatballs before. I'm getting ready to fire up the#3 in a little bit too. Cheers- Ackmack78
- Post #26
- Forum: Electric Smokers
-
A
Beef Clod Heart in the Smokin-It
So the meat turned out good, the parts that were good we're really good. If the whole thing had turned out like that I would have been very happy. There was no slicing. It all ended up pulled, it was just coming apart trying to slice. Thee center was very moist with a strong beef flavor... -
A
Beef Clod Heart in the Smokin-It
Just finished at 4pm. It was a long one 19.25 hours. Pulled it from the smoker, wrapped it in butcher paper and into the cooler it goes for 1.5 hours. Definitely got some bark on this son of a gun. When I pulled it almost all of it was like butter. One small part was tender but not butta... -
A
Beef Clod Heart in the Smokin-It
12 hours in & the IT is 160, it's gonna be a slow one. Time to crank that sucker up to 250. The bark is setting nicely, top is still a little soft but this smoker runs moist & takes a little longer to set the bark.
