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. A

    Could use some advice - smoking chuck

    Thanks guys, I appreciate the love. The family loved it and it tasted incredible. I gave it a light coating of SPG then went over with a beef and brisket rub that I bought at a local BBQ store and it had the best bark I’ve accomplished so far, and incredibly juicy. I truly appreciate all you...
  2. A

    Could use some advice - smoking chuck

    So I followed my plan (mostly) and it turned out amazing. I smoked it at around 275F then wrapped it at around 175F internal with a couple pats of butter and put it back on the smoker but it’s winter here so it was struggling to hold temperature so I bought it inside, double wrapped in peach...
  3. A

    Could use some advice - smoking chuck

    So I’ve got a chuck roast around 4.8 to 4.9 lbs that I’m smoking in the morning (it’s the middle of the night here in Australia) at about 250F. The plan is to take it up to about 170F internal then wrap in paper or foil and put it back on until it reaches around 205 to 210 to do pulled beef...
  4. A

    Pork scotch - need advice

    I’ve done a bit of reading in the meantime as well and most sources say pork scotch is just another name for pork collar or pork neck. I guess I’ll smoke it at about 275F until it hits the stall then wrap it if I need to for time constraints, otherwise leave it unwrapped. The other option is to...
  5. A

    Pork scotch - need advice

    Whip, is the scotch a cut that you know but by a different name? If it’s known by a different name in the US then I might have better luck finding some recipes or YouTube videos if I search by what you guys call it.
  6. A

    Pork scotch - need advice

    I’m not sure. Honestly, I’d never heard of a pork scotch until I saw someone cook one recently.
  7. A

    Pork scotch - need advice

    Hey guys and girls, I’ve got a pork scotch at home that’s a shade under 3.5 lbs that I want to smoke tomorrow for dinner and hopefully turn it into pulled pork. I say hopefully because I’ve made pulled pork from shoulder, but I think the scotch is a lot leaner meat so I’m not sure how I’ll go...
  8. A

    Any other Aussies here?

    Yep, James Squire do a nice beer. I usually drink Carlton Dry, but I’ll drink anything cold pretty much 😂
  9. A

    Any other Aussies here?

    That sounds awesome mate. I’m from Victoria where the weather isn’t quite as nice as Queensland but I find a way to get the smoker fired up as much as I can, even during the winter months.
  10. A

    Newbie could use some advice

    Cheers guys, I really appreciate it.
  11. A

    Any other Aussies here?

    Hey guys, I’m a new member from Australia and was wondering if there’s any other Aussies on here as well?
  12. A

    Newbie could use some advice

    Hey everyone, I’m a new member here and have only been smoking meats for about 10 months since I got my first smoker (a Weber Smokey Mountain). The only beef I’ve done before was a brisket, which turned out really well. I wanted to try something new and the butcher recommended beef blade, so I...
Top Bottom
Back
Clicky