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  1. kutch98

    St Louis style ribs

    Used some Meat Church rubs on these ribs. Didn’t use a binder, but put on a thin layer of the gospel seasoning then a thick layer of honey hog. On the smoker for 2 hours at 250. After 2 hours, pulled, made up the bed of light brown sugar, butter and more rub. I normally would add honey but was...
  2. kutch98

    Post Oak Pellets

    Where can I get some? How are they? A local BBQ jointed named Mad Jacks in Cloudcroft, NM used post oak from Lockhart, TX (he’s from there) and I be got chunks for my electric smoker, trying to find pellets now. I see HEB sells them, but I’m 100+ miles from the nearest one. There is in...
  3. kutch98

    Best brisket I ever made!

    I’ve had a Smokin-it #2 for 5 years now and I’ve gotten pretty decent on it. For my birthday this year my wife got me a Pit Boss Lexington 500. I’ve cooked some ribs and pork shoulder on it, everything’s been ok. But today....this brisket came out amazing! sprayed w/ avocado oil and sprinkled...
  4. kutch98

    Blackstone Griddle

    I’ve see a post or 2 about griddle cooking, but I guess there isn’t a dedicated forum (yet)? I’ve had my BS for a few months now and love this thing. Best part, the wife loves it too so I didn’t get in trouble for buying yet another way to cook food (Anova SV, grill, Smokin-it smoker, PB...
  5. kutch98

    1st brisk on PB Lex, advice?

    So I picked this up tonight at Albertson’s. As the title says, this will be my first brisket on PB Lexington. Planning to smoke at 225. I’ve read to spritz with beef broth every two hours. Was planning to a wrap at 165. Anything else?
  6. kutch98

    Smokin-it vs Pit Boss

    For a few years now I’ve been using a Smokin-it electric smoker. For my birthday / Fathers Day gift my wife got me a Pit Boss 500 Lexington. Trying to learn some differences in styles between the 2. I did some St. Louis style ribs for my first smoke, they came out a little dry. I cooked them...
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