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  1. porked

    Pastrami question?

    Have a small brisket flat cured and ready for the smoker. Probably weighs about 3 lbs, maybe an inch and a half thick. At what temp would you pull it?
    • porked
    • Thread
    • Replies: 8
    • Forum: Beef
  2. porked

    Looking for a "killer" salsa recipe people, bring it!

    I got salsa on my mind, and want to hear from some of you pros out there. Even take some Pico de Gallo recipes as well. Come on now, I know you got some.
  3. porked

    Canadian bacon

    Was lucky enough to stumble across some 1.49 per lb. pork loins last week. Bought a couple for that price, cleaned them up a bit and cut up into sections and freeze for future projects. Pulled 2 out of the freezer and rubbed one with a 5 pepper rub of mine, and the other with some Mad Hunky...
    • porked
    • Thread
    • Replies: 13
    • Forum: Pork
  4. porked

    Smoke chamber temp thermometers

    Looking for an accurate reading in my Brinkman Smike King Deluxe chamber. Need a thermometer that is capable of doing just that in an environment in the summertime where the smoker sits in the hot sun all day. The digitals out there can't handle the hot sun, so, can anyone suggest perhaps a...
  5. porked

    First canadian bacon

    This was a first for me, and it actually came out way better than I thought it would. Pic is a little blurry, my camera seems to be losing it.
    • porked
    • Thread
    • Replies: 12
    • Forum: Pork
  6. porked

    Offset question

    I have a Brinkmann Smoke King Deluxe, which is an offset smoker with a big tower to place/hang meats. When I bought it, I was intending on using charcoal briquettes but soon learned I couldn't get enough heat. I switched to wood and get pleny of heat now. I am able to regulate the heat easy...
  7. porked

    Super Bowl Sunday!

    So what's everyone doing for the Super Bowl? it is a party Sunday and anxious to hear what you guys have on your mind for smoked foods. Let's hear it!
  8. porked

    Permission to post?

    Anyone ever get the message that "you do not have permission to post?" I know I was logged in, but couldn't post.
  9. porked

    Teriyaki pineapple moinks and a baby fattie

    I saw this recipe and had to try it. I stuffed a pineapple chunk in each meatball and then marinaded them in teriyaki sauce. Wrapped them all in bacon and then some of Jeff's rub. I also put together a baby fattie (baconless) with ham, cheese, and pepperoni. A little playoff food for the games...
  10. porked

    Cold Winter smoke

    So I thought I'd see if the new MES would start up by itself on a cold winter morning. and it did, so I slathered up a rib roast with mustard and put a rub on it. And since I can't smoke anything without a few cubanelle peppers stuffed with cheese and wrapped in bacon, I made a few of...
    • porked
    • Thread
    • Replies: 8
    • Forum: Beef
  11. porked

    Aging question

    Has anyone attempted to age their beef in the fridge, that is leave it in there out of the wrapper for a few days? I have heard/read several articles about this and would be interested hearing from you folks. Thanks in advance.
    • porked
    • Thread
    • Replies: 4
    • Forum: Beef
  12. porked

    Potato Salad

    Anyone have a killer recipe for potato salad to go with all this smoked meat? Appreciate it.
  13. porked

    Pig Sauce

    This is the finishing sauce I have been using since I started smoking pork shoulders a few years ago. I do it on my gas grill once the shoulder gets within a few hours of completion in the wood smoker. Whenever I know I'll be smoking a shoulder, I save several pieces of raw bacon from...
    • porked
    • Thread
    • Replies: 4
    • Forum: Pork
  14. porked

    Brinkmann Smoke King Deluxe

    Went about curing this new smoker I just got today. Laced it down with veggie oil and started a fire to season it for hopefully many great meals. What I soon found out though was the thermometer is way off! It was showing 150 and when I set another thermometer inside the smoker I was over 300...
  15. porked

    Hey everybody

    Just joined the forum and looking forward to exchanging ideas, experiences, and if course recipes. Been smoking for several years, and just bought a new Smoke King Deluxe from Brinkmann. Anyone have any pros or cons regarding this particular smoker?
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