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I thought about that after I posted it and decided to bring it up to 138. It's off now (cooked quicker than I expected), and will do a quick sear in the cast iron after slicing. I actually may slice and sear half and keep the other half as is. Right now it's resting, I have the Mac and cheese...
Been a long time since I've posted here. Have been smoking still, just super busy.
Anyway, I decided to do something new, wanted to do a slab of beef ribs, but HEB didn't have any that weren't already cut. Decided on a pork rib roast. The first pack smelled of silver and rotted eggs, assumed...
Awesome. I plan on having it finished 3 hrs before we need to leave. Plan in showing up at 10am, eating at 3pm, so should I throw it in the oven at 200 for an hr or so? From the time I have it pulled off, until eating time, will be around 8 hrs.
Thanks for the advice. I've decided I'm not going the night before. I'm just gonna throw it on Saturday about noon, overnight it, wrap it in foil, throw it in a cooler and get there Easter day. I'm also gonna do a few racks of ribs, wrap em in foil, and do the same thing.
So, my mom tasted my brisket one day, and has asked me to smoke one for Easter. I of course said yes, I'd be happy to. Here's the dilemma though. They do not have a smoker.
Somehow, I need to smoke the brisket here at my house, transport it an hour and a half to their house, and finish it off...
This was my first packer, and I actually put it fat side down on accident. It was fat side down on the tray when I rubbed it down, and just threw it on the smoker like that. It wasn't until 3 hrs later when I opened the chamber the first time when I realized what I'd done. So...I just left it...
I was asked to put up a Qview from this weekend. Here it is along with a few things I've learned.
Per Jeff's articles, I picked out a brisket with the best flex.
Here it is all rubbed down. I just used a store bought brisket rub and mustard. Turned out fantastic.
Finally on the smoker, 10...