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thanks... question for anyone... Ive stuffed these loafs with some pepper jack cheese, when I put the thermometer probe in what happens if it hits the cheese? Will it give me an off reading?
Thanks... Im thinking about skipping out on the bear, the greasiness scares me, plus it was give to me from friend of a friend... I dont want to screw up the loaf... so Ill prolly stay with 1 pound of pork, one pound of venison, and maybe a pound of beef... I might have to take a stab at some...
Thanks... Im thinking about skipping out on the bear, the greasiness scares me, plus it was give to me from friend of a friend... I dont want to screw up the loaf... so Ill prolly stay with 1 pound of pork, one pound of venison, and maybe a pound of beef... I might have to take a stab at some...
Im thinking about smoking my first loaf this weekend, I was thinking about using a pound of ground Berkshire pork, a pound of ground venison and for a kicker a pound of ground bear... Ive NEVER used bear for anything before... does anyone have any experience with it? would it would well in a...
I know this is the beef section and Im not using beef but I thought Id get the most "meatloaf attention" here... Im thinking about smoking my first loaf this weekend, I was thinking about using a pound of ground Berkshire pork, a pound of ground venison and for a kicker a pound of ground bear...
Hey guys sorry for the delay but thanks for all of the help... Here is a link to my blog where I talked about the brisket and it has pics... I think that that little smoker is just to small to do a 13# packer... plus I dont think I had enough smoke... I had no smoke ring but had awesome smoke...
thanks guys... I just now put it in the cooler... so it smoked\cooked for 15 hours... now my questions is how long do I\can I leave it in the cooler... its 730 now and dinner is done so once the juices have redistributed Ill more than likely slice it, keep some for left overs this week and...
Right on Dude... Its my first time using my smoker so I more than likely should of not jumped into the deep end with it haha by doing a packer brisket but like you said... live and learn... It does concern me that I was only able to squeeze about 220 out of my smoker... Ill have to play with...
thanks guys... with that smoker sitting at 200 -210 I pulled it, foiled it in 4 or 5 wraps of foil and put it in a 300 oven... We'll see what happens I have been worrying about this thing even since I decided to do it and invited folks over... we have plenty of sides incase this doesnt turn...
It now been 8 hours and Im only at 145 meat temp... the smoker is hovering around 210 only... I was orginally going to let the meat get to 165 before I wrapped and poped it in the oven, but Im not sure when itll ever get there with this low smoker temp. What am I losing if I wrap and put it in...
thanks guys... another question... how long do I keep it on smoke and nut just cook it? Its been on smoke since 430 am should I keep it on smoke all the time? Im going to wrap it once it get to round 165 Im assuming after that smoke will do no good....
Hey guys... 13 pound packer brisket on a brinkman electric, started at 430 this AM CST... holding right around 225 pit temp. at 630 this AM the meat was at 125 does that seem to high to fast? Where can I expect to hit the plateau?
Hey guys,
Im doing my first brisket this sun... 13 pound whole brisket... I picked up a brinkman electric smoker and seasoned it like it said to... I plugged in the smoker today totally empty.... no meat, no water, no wood... let it run for an hour to see what temp I would get out of it...
thanks for the warm smokey welcome guys... Ill be putting my beginner smokinng skills to the test this weekend with my first brisket.... nothing like jumping in with both feet!!! I can wait...
Scott