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  1. omartentmaker

    More TriTip

    I smoked 17 Tri Tips today for my church. Kept it simple with a rub of kosher salt, black pepper, onion pepper, and garlic powder. Rubbed meat down and cooked at 250 degrees til internal temp was 150. Then I wrapped them all and left in the pit for about 20 minutes. I then pulled and let rest...
  2. omartentmaker

    TriTIp is becoming my new favorite

    Today I smoked a small Tritip for the Wife and I. Real basic prep, rub with kosher salt, cracked peppercorn, onion powder, and garlic powder. Smoked on Mesquite wood for about 2 hours to an internal temp around 140. Halfway into the smoke I placed in tin foil pan and covered with foil. I...
  3. omartentmaker

    Boston Butt

    Did a smaller boston today. Turned out great. Used brown and spicy mustard rub down Then a rub of dark brown sugar, salt, pepper, cumin, paprika, onion powder, garlic p powder. Injected with apple juice Also used my normal spritz of apple cider vinegar, johnny walker, evo, lemon juice...
  4. omartentmaker

    First smoke in new smoker

    Today I am smoking two racks of Pork Ribs. I rubbed them down and let it sit in for 24 hours with my rub. I utilized EVO as my oil for the rub.  I am smoking these at 250 using a mixture of mesquite and hickory. I am spraying them down every 45 minutes with a mixture of beer, olive oil, and...
  5. omartentmaker

    Howdy,

    Hello everyone! My name is Justin and I am from the hills and mountains of Southeast Oklahoma. I have smoked for a little while but nothing large scale. I have up until today been using small cabinet charcoal smokers, cabinet propane smoker (not that often but every now and again), a small...
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