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.
  1. B

    St Louis, baby backs and belly

    Sorry about the hijacking thing. New guy on the board learning the rules.
  2. B

    St Louis, baby backs and belly

    It was $2.98 a lb at Sams Club. I panicked, threw in a bunch of lump charcoal. I am now at 415 in the smoker and 187 in meat. My original plan was to pull it out at 200 degrees but if I hit 190 I may pull it then. My original plan is shredded at this point but, I am a newb at this. Maybe...
  3. B

    St Louis, baby backs and belly

    Dang cicadas are driving me nuts to boot!
  4. B

    St Louis, baby backs and belly

    I am doing a 6 lb Boston Butt today, started about 7 AM. I am officially in 'the stall' and can't get past 167 degrees. Guests arrive at 6 PM. I am getting nervous...
  5. B

    Unsure about which smoker

    I have just wandered back into smoking meat after a few years hiatus. I had a cheap brinkman previously that was sheet metal and not offset. A bro in law has a really nice custom built offset. I was really interested in the offset but like the vertical arrangement. I didn't wanna spend a...
  6. B

    Sunday, May 16 is National BBQ Day

    I guess I did it right. As my guests exited they said 'chef', 'genius' and 'polymath'. The dude who said 'polymath' is now on my 'Christmas list'.
  7. B

    Sunday, May 16 is National BBQ Day

    " and 2 chickens that have been brining overnight in my pale ale brine. " pale ale brine??? that sounds interesting. do tell more!
  8. B

    Sunday, May 16 is National BBQ Day

    I saw it on the news today too. I already had plans to do my second smoke today anyway so I'm celebrating with a beer. Cut up two whole chickens, a first for me. 99 cents a pound vs $1.99 for the pre cut chicken. Anyway, I brined it for 4 hours, then tossed it in olive oil and chicken rub...
  9. B

    New Hoosier Member

    I've got some learning to do with the vents but, the Eye of Round was well received by my guests. It had a great smoke ring and was fork tender. A promising start. Thanks for the feedback!
  10. B

    New Hoosier Member

    Two hours into my first smoke. Decided I'd try a beef eye of round first time because my wife would never forgive me if I ruined a brisket. Temps are 20 to 30 degrees high (aiming for 225) so I'm still messing with the FB vent. Actually had to close the CC vent about a third to get it down...
  11. B

    New Hoosier Member

    Howdy from South Central Indiana. After a few years hiatus I am reentering the field of smoking meats. The old smoker, a Brinkman vertical, had fallen apart after 7 years of loyal service. It was basically sheet metal and was not an offset. It did fine in the 225-275 temp range where I...
Clicky