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The flavor was delicious...BUT....way overdone...I smoked for about 40 minutes at about 300 F...then transferred to eklectric grill to slow cook at 250 for next 4 hours....based on the results I would guess it should have been cookled for only an hour after the smoking. What should the...
I usually do a slightly smaller brisket...flat cut...and I get three such pieces and put the rub on overnight...then put into a roaster oven for
6 hours with Claudes Brisket sauce...folks rave about this brisket...so am anxious to see how a smoker does...225 is my cooking temp with the...
but not to cooking...ribs and brisket are my specialties largely due to my rub concoctions I guess....developed the rubs over the years...but lately been adding Black Jack to them for texture and smoothness...
Did my first Boston Butt yesterday..on my MasterBuilt Propane smoker...
turned out...
3Putt: the internal temp is 185+ so I cut if off...guess I would have preferred about 160 or so...maybe too done...oh well...thanks for mentioning internal temperature...or it would have still been cooking...
It is a MasterBuilt Propane unit about 18 inches square and 3.5 feet tall...
I filled the bowl with the chips at first...then noticed no smoke coming out
so added more chips and now getting a little smoke but not the initial volume...figured on running the unit for 6 hours...no pictures...have...
after first three hours...all of a sudden no smoke...so recharged partially
with more soaked chips...plan on running this Boston Butt for 6 hours..
meat looks fine and am running about 225-230 for three hours so far...
but was surprised that the full load of chips was gone in three hours...
is...