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  1. donttread

    Pull behind propane smoker?

    I've been doing some searching for an affordable (under $1500) pull behind propane smoker 36-48 inch for family get togethers mostly. Anyone have any suggestions? I have also considered the possibility of modifying a regular propane pig cooker.
  2. donttread

    Sausage stuffed whole chicken

    I have a roaster ready to go, I had a quick question about the sausage though. I'm cooking the chicken at 300 to an it of 168. It usually takes me around 2 hours to cook one unstuffed and spatched. Should I brown the sausage first or put it in raw? I'm using spicy venison sausage, pepper jack...
  3. donttread

    What's your occupation?

    Professional military education instructor for the AF.
  4. donttread

    First Chuck Smoke

    I use propane
  5. donttread

    What cookbook do you recommend?

    I do that already, but I like to have books on hand as well for things...there may come a time where this fancy interweb thing doesn't work. I'm writing my own as I go though. My wife calls my notebook "my precious".
  6. donttread

    What cookbook do you recommend?

    I have been looking around lately for a cookbook to pickup, but I was looking for some of your suggestions first. I'm wanting something with a good amount of recipes that goes into pretty good detail on the particular food each recipe is for. Mainly interested in a book that is meat focused.
  7. donttread

    First Chuck Smoke

    Thanks all. What did you do to it to get it so dark?
  8. donttread

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    My 2-2-1 foil pack consists of birddog peach whiskey, yellow mustard, honey, and apple juice. The ribs taste awesome...and so do the drinks waiting for the food to finish :)
  9. donttread

    First Chuck Smoke

    Cook time was 11.5hrs at 240
  10. donttread

    First Chuck Smoke

    Pulled it off at 205 IT. Pulled apart like butter. Shredded it and put it on soft tortillas with avocado cream spread along with a batch of cooler corn.
  11. donttread

    First Chuck Smoke

    All the butcher told me was that its a boneless chuck roast.
  12. donttread

    First Chuck Smoke

    Panic over...we are out of the stall.
  13. donttread

    First Chuck Smoke

    Still stalled, my IT dropped from 155 to 153. Is this normal?
  14. donttread

    First Chuck Smoke

    Here's a picture of the goods at 154, we are officially stalled out. My plan is to take it to 165 and foil it. Then put it back on until 205. I would like to shred about two thirds of it and slice the rest for sammiches. The foil back is going to contain peach whiskey, worsch sauce, and beef...
  15. donttread

    Sunday Baby Backs

    Thanks guys. They were definitely my best yet
  16. donttread

    Sunday Baby Backs

    225 degree Sunday afternoon smoke on some baby backs. I did 2-2.20-1 method using hickory ;). I rubbed the ribs down with oil, weber mesquite, garlic powder, and brown sugar. When I foiled the ribs covered them with a splash of apple juice, yellow mustard, and honey. The last 20 minutes I...
  17. donttread

    Texas Pete Smoked Turkey (q-view)

    Thanks guys. Pulled it at 166
  18. donttread

    Texas Pete Smoked Turkey (q-view)

    Forgot to mention I used a 50/50 apple and hickory wood mix.
  19. donttread

    Texas Pete Smoked Turkey (q-view)

    Pulled the bird at 166IT. I cooked it at 250 for the first 3hrs and cranked it up to 300. Basted it with Texas Pete twice and then some butter about an hour before finish. Super juicy and very spicy. Turned out perfect.
  20. donttread

    Texas Pete Smoked Turkey (q-view)

    I figured I would get my thread started for the day. I've got a 12lb butterball that's been sitting in a Texas Pete and butter mixture for roughly 40hrs. I injected the bird in the meat and put a good coating under the skin. My plan is to get the smoker settled in at 230 and cooking the bird to...
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