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  1. cameron

    thanksgiving turkey

    pecan wood, smoked and brined with simple salt and pepper. best turkey iv ever had
  2. cameron

    Pecan wood whole chicken

    super simple rub. pecan wood and time makes great chicken
  3. 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...
  4. cameron

    thanksgiving brisket

    made this 12# brisket for thanksgiving. this was at IT of 165, right before wrapping
  5. 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
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