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  1. bso8870

    First Brisky on New Smoker!

    Can you point me to the directions on making this brisket. Thanks, Mike
  2. bso8870

    Pulled Pork Garlic Sauce?

    I am planning a BBQ and was thinking about making pulled pork with traditional BBQ sauce, but wanted to try and also make some with a garlic sauce. I have had pork at restaurants (Cuban) and was thinking about something on those line. Anyone have any recipes or have tried something like this?
  3. bso8870

    How to smoke Bone in smoked picnic?

    I bought it at western beef supermarket. It just said smoked Bone In Picnic. I have looked at pics on web, and it is a cured ham. I appreciate all of the help. You guys are great.
  4. bso8870

    How to smoke Bone in smoked picnic?

    it looks like regular ham and not shoulder. Do I just cook this ham to about 165? Thanks, Mike
  5. bso8870

    How to smoke Bone in smoked picnic?

    It is the same look as shank, so I guess it is cured. Is that correct? I started cooking at 250 degree's with some apple wood. Thanks, Mike
  6. bso8870

    How to smoke Bone in smoked picnic?

    Is this something I smoke until it reaches about 200 degrees, while keeping heat at 250 degree's in WSM? Do I cook it similar to pork shoulder? I have a 4.5 pounder and thought this cooked like shank, but now I am thinking to cook it like a pulled pork. Any advice would be appreciated.
  7. bso8870

    Bubba's Double Smoked Ham

    Can you post recipe for rub? Thanks, Mike
  8. bso8870

    Temp for Ready to cook pre-smoked Ham

    Internal Temp of 160 . Thanks. I am using a mix of 1/3 apple to 2/3 hickory. I will do Q-View of finished product. Thanks, Mike
  9. bso8870

    Temp for Ready to cook pre-smoked Ham

    I am smoking at Shank portion pre-smoked ready to cook Ham and was wondering what Temp I should cook it to. Thanks
  10. bso8870

    brine for 7 pound turkey breast.

    Can someone give me measurements for 7 pound Turkey Breast Brine? Should I half the measurements from slaughterhouse's brine? Thanks
  11. bso8870

    brine??

    What do you guys put turkey or turkey breast in when brining? A bag or pot etc...?
  12. bso8870

    repost double smoked ham recipe

    Can someone repost the double smoked ham recipe. I had it saved but I guess when the server crashed it disappeared. I made it for christmas last year and it was great. I am also looking for a nice ham glaze recipe. Thanks, Mike
  13. bso8870

    First Fattie

    Using ground beef instead of breakfast sausage? I tried a fatty but not fond of sausage.
  14. bso8870

    newbie fatty

    How about using ground beef? Thanks for the response?
  15. bso8870

    newbie fatty

    A little confused!! Do I buy italian sausage and cut open and take out the meat and then roll? Does Jimmy Dean sausage come with sausage already in ready to roll form? Sorry for the confusion.
  16. bso8870

    newbie fatty

    Can someone direct me to a sticky of how to make a fatty? What ingredients and temp to cook etc... Love to try.
  17. bso8870

    Basic Pulled Pork Smoke

    My first butt I used the finishing sauce only. Is it ok to use finishing sauce and then jeff's bbq sauce recipe? I am new to this, just wondering what everyone else does?
  18. bso8870

    First Butt Qview

    Should I pull butt out of smoker at 195 degree's?
  19. bso8870

    First Butt Qview

    Should I heat it then use finishing sauce? What temp in oven should I reheat?
  20. bso8870

    First Butt Qview

    This is my first attempt at butt. This pic is butt at 165 degrees prior to foiling and apple juice. So far i think it looks pretty good. This is my second smoke ever and I think I am hooked. When finished, is it ok to pull and add finishing sauce and then put in fridge for tomorrow? Thanks...
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