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.
  1. jswainston

    Final Smoked Salmon with recipe, instructions, and Qview

    Tried your brine.  Worked great.  Thanks.
  2. jswainston

    Atomic buffalo turds.

    I have never heard of this, but now that I have my life will not be complete until I consume these awesome creations.
  3. jswainston

    What are you smoking this weekend?

    I got three racks of baby backs I'm doing for an early fathers day present for my Father-in-law.
  4. jswainston

    Rootbeer?

    I am attempting three racks of baby backs tomorrow.  I was debating to myself on what type of spritz/brazing liquid I'd use.  On the forum I have read many members talk about different juices, vinegars and even beer.  So thinking about this today, it dawned on me, why shouldn't I just use root...
  5. jswainston

    Brisket #1 - A Chronicle.

    Sorry It has taken so long, my computer was all f-ed up.  But here is the Q-view from the Brisket. This is the brisket after the rub.  3parts pepper/ 1part salt/ 1part granulated garlic. After about seven hours I got this piece of wonderful meat The mesquite was a little strong.  I am...
  6. CIMG1824.JPG

    CIMG1824.JPG

    • jswainston
    • Media item
    • Comments: 0
    • Album: Default
  7. CIMG1823.JPG

    CIMG1823.JPG

    • jswainston
    • Media item
    • Comments: 0
    • Album: Default
  8. jswainston

    Brisket #1 - A Chronicle.

    So I just pulled the Brisket out of the Smoker. At about 175 I wrapped the brisket in foil, added beef juices and a bottle of Stella. After taking the brisket out, I wrapped it in foil, twice, as well as a towel.  It is now in the cooler.  I will pull it in about a hour.
  9. jswainston

    Brisket #1 - A Chronicle.

    So the brisket is in.  A little later then I wanted, but for a first time, I think I'm off to a good start.  I rubbed down with a Pepper/Salt/Garlic mixture and let the brisket set for twenty-four hours.  Decided to use a combination of Mesquite and Apple for the smoke.  The apple was just a...
  10. jswainston

    Brisket #1 - A Chronicle.

    Like many newbies, I'm diving in to smoking with a low and slow marathon of beef, the brisket.  As I mentioned on my Roll Call Post "Amateur Smoker", I had bought a Mini Chief.  After further review and guidance from the smoking elite, I have returned it and purchased a MES 30inch.  Not that...
  11. 048.JPG

    048.JPG

    • jswainston
    • Media item
    • Comments: 0
    • Album: Default
  12. attfog.jpg

    attfog.jpg

    • jswainston
    • Media item
    • Comments: 0
    • Album: Default
  13. jswainston

    Amateur Smoker

    I have accually been thinking of taking this MIni chief back to Cabela's and exchanging it for a MES 30in.  The price difference isn't that much and I think the MES does more of things I though smokers were suppose to do before I went all have cocked and bought the mini chief.
  14. jswainston

    Smoking Jacket

    I plan on only doing a small 5-6 lbs brisket
  15. jswainston

    Best Salmon Dip Ever - Super Easy

    Really all you need is 1 8-10 ounce Smoked Salmon chunk.  I like king salmon, but most anything works.  You can even use fish that hasn't firmed up the way you wanted. 1 8 once tub of Philly Cream Cheese. 1-5 tsp's of Tony Chacheres Original Creole seasoning,  Start slow and and as you...
  16. jswainston

    Smoking Jacket

    I just bought a MiniChief Smoker.  I haven't used it yet, but something is telling me that I will need a insulation set up if I want it to get hot enough to cook a brisket.  The smoker is pretty small.  Should I buy one or make one.  OR what do you use.  Anyone have any suggestions Joshua
  17. jswainston

    Amateur Smoker

    Hey guys, I'm Josh I bought a mini chief smoker the other day.  Spent a lot of time wanting a smoker, thought I might be good at it, but didn't want to commit without giving it a go.  So I got something cheap and easy to use.  What I want to do is a small, 5 to 8 lbs brisket.  But the...
  18. Default

    Default

Top Bottom
Back
Clicky