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. thanksgiving turkey

    thanksgiving turkey

    • cameron
    • Album
    • Comments: 0
  2. cameron

    thanksgiving turkey

    pecan wood, smoked and brined with simple salt and pepper. best turkey iv ever had
  3. unnamed.jpg

    unnamed.jpg

    • cameron
    • Media item
    • Comments: 0
    • Album: thanksgiving turkey
  4. cameron

    Pecan wood whole chicken

    and here is the chicken sliced up and ready to eat
  5. IMG_6933.jpg

    IMG_6933.jpg

    • cameron
    • Media item
    • Comments: 0
    • Album: Pecan wood whole chicken
  6. Pecan wood whole chicken

    Pecan wood whole chicken

    • cameron
    • Album
    • Comments: 0
  7. cameron

    Pecan wood whole chicken

    super simple rub. pecan wood and time makes great chicken
  8. IMG_0056.jpg

    IMG_0056.jpg

    • cameron
    • Media item
    • Comments: 0
    • Album: Pecan wood whole chicken
  9. cameron

    Sweet beef

    so i know that in central texas its all about salt pepper and post oak. and they have the best brisket around. they get a nice bark and when they serve it, the bark has a sweetish taste to it and its kinda sticky from the fat. I'm just wondering because i've done quite a few briskets like this...
  10. cameron

    thanksgiving brisket

    it came out super moist, super savory and tender with a nice smoke ring. makes me want to cook another one right about now
  11. thanksgiving brisket

    thanksgiving brisket

    • cameron
    • Album
    • Comments: 0
  12. cameron

    thanksgiving brisket

    made this 12# brisket for thanksgiving. this was at IT of 165, right before wrapping
  13. 0.jpeg

    0.jpeg

    • cameron
    • Media item
    • Comments: 0
    • Album: thanksgiving brisket
  14. cameron

    temp; hour-lb. ratio; favorite rubs

    i want to get it to the point where i can slice it, and lift it up just a little bit, but any more than that, i want it to be fall apart if you touch it a little too much
  15. cameron

    temp; hour-lb. ratio; favorite rubs

    yeah im thinking of keeping everything simple. salt/pepper, white oak, spray it with beef au jus or some Worcestershire and wrap it around 170 and let it go until it hits around 200-203 IT
  16. cameron

    temp; hour-lb. ratio; favorite rubs

    just wondering what temp you guys run your smokers at for brisket, and how much time per pound you cook for and what your favorite rubs are ill be cooking around 250, 1.5 hours per pound and a simple 50-50 salt pepper rub for a thanksgiving brisket
Top Bottom
Back
Clicky