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I'm just getting into curing meat and have my first two pork tenderloins or lonzo's hung and i am getting ready to do a whole loin. my question is i have never read or seen a youtube video about anyone trying to salt cure a pork butt. has anyone ever tried it and if so is there a name for it?
Does anyone know of a copy cat recipet for Thunder Road Sauce It is wing sauce they have at Calhoun's and the Smokey Mountain Brewery in Gatlinburg, TN.
I have a new camp chef pellet smoker, model # PG24. How many pork butts can i fit on it, i need to fix enough pulled pork to feed aprox 60-75 people. I calculate six eight pounders should do. I hope i can fix them all at the same time. Also i have never smoked so much meat on any of my old...
Well Its been a while since I posted some Qview. Heres a couple chuck roasts that Ive been Qing today. I injected them with BBQ sauce, garlic and beef broth last night and rubbed them down good with Meat Magic. Smoking at 235* using apple and hickory. Here are some pics from when I pulled them...
Well todays the day, after putting it off for way to long I'm going to make a 5 pound brisket and around 10 pounds of pork picnic shoulder. Ive got everything in the smoker and its at around 235* and holding pretty steady. I'm using hickory and just a little bit of it at a time. I may run down...
I have noticed that most of the time you will see the brisket flat at the grocery store but never the point. Is there another name for the point and I'm just missing it? Sorry if this is the wrong forum to post this question.
Hey everybody I found boneless picnic shoulder at walmart well priced so I bought a couple to smoke on Monday. After I got home I realized the packaging said up to 12% solution. Will this affect the desired outcome of making pulled pork or is it going to be like ham?
thanks
I was wondering if anyone could recommend a good exterior thermometer for my GOSM? I have a maverick with the duel probes one for meat and one for cooking surface temp? I want one thats permanent through the hole in the door.
Hello from eastern KY, I joined a couple months ago and have had a few great smokes thanks to all the knowledge Ive received on this board. Its good to be back, really good.