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.
-
Smoked Sweet Potatoes
Aw -- it is that time of year in NC. I have an electric smoker. I usually cook about 2.5 hours at 225 -- about a med sized potato. Use whatever wood I need for the other items that are cooking. Never get much smoke flavor through the skin. Do not poke any holes. Usually throw a garlic bulb in...- baberuth100
- Post #2
- Forum: Veggies
-
Brisket and burnt ends.
Looks great! What temps did you cook and pull at?- baberuth100
- Post #8
- Forum: Beef
-
question about fatties
Have a CS also. Not greasy. But I havent been able to get the bacon crisp enough for my liking yet. Been doing it at temps around 225. Maybe I need to bump the temp up a bit -- or move it closer to the woodbox/element. Remember not to use too much wood and oversmoke -- doesnt need much for that...- baberuth100
- Post #13
- Forum: Fatties
-
Temp to rest a brisket before slicing?
What temp do you slice your brisket at? It seems slicing it at higher temps drys out the surface. It did rest in foil for about an hour and was probably around 160 internal temp. After I ate and went back for thirds the slices seemed to be moister. Is this my imagination? Got me thinking about...- baberuth100
- Thread
- Replies: 4
- Forum: Beef
-
Pastrami 2nd time
Very nice. Have one in the fridge about that size. What kind of wood goes good with this kind of smoke?- baberuth100
- Post #7
- Forum: Beef
-
-
Tri tip
Was it moist and tender at 160? I have done two in the last couple of months. Took them to 120 in the smoker and then 135-140 on grill. They were very good, but wouldnt mind a bit more cooked.- baberuth100
- Post #12
- Forum: For New Members
